I first tried Bomboloni alla Crema at a tiny bakery in Florence, and I've been chasing that cloud-like texture ever since. The good news? You can make authentic bakery-style bomboloni right in your own kitchen with simple ingredients and a little patience.
If you love Easy French Toast Cinnamon Rolls Recipe - Quick & Addictive, or The Best Chocolate Croissants Recipe , these homemade Italian donuts will Healthy Sweet Potato Breakfast Bowl Recipe .
Why This Recipe Works
That conversation led me down a Bomboloni alla Crema rabbit hole. I tested this recipe four times before getting the texture just right, and here's what makes it work:
The dough is enriched but not heavy. Butter, eggs, and milk create a tender crumb that stays soft even after frying. The combination of bread flour and Italian "00" flour (or all-purpose) gives you structure without toughness.
Proper proofing is everything. Bomboloni alla Crema need time to rise, twice. The first rise develops flavor, and the second gives you that signature airy texture. Rushing this step will leave you with dense donuts.
Frying temperature matters. Too hot and the outside burns before the inside cooks. Too cool and they absorb oil and turn greasy. The sweet spot is 160°C to 170°C (320°F to 340°F).
Fresh is best. These are at their absolute peak the day you make them. The custard stays creamy, the exterior stays crisp, and everything just tastes better.
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Bomboloni alla Crema Ingredients
Here's what you need to make authentic Italian cream-filled donuts from scratch.
See Recipe Card Below This Post For ingredients Quantites
For the Crema Pasticcera (Italian Pastry Cream)
Milk: The base of the custard. Whole milk gives the creamiest results.
Flour: Helps thicken the cream and gives it body. Make sure to sift it so there are no lumps.
Egg yolks: Provide richness and that gorgeous pale yellow color. Save the whites for another recipe.
Sugar: Sweetens the custard without making it cloying. Caster sugar dissolves quickly.
Vanilla extract: Adds warm, fragrant flavor. You can also use vanilla bean paste for extra depth.
For the Bomboloni Dough
Bread flour: Provides structure and chew. It has more protein than all-purpose, which helps the dough hold its shape.
Italian "00" flour or all-purpose flour: Creates tenderness. If you can find "00" flour, use it for the most authentic texture.
Caster superfine sugar: Sweetens the dough and feeds the yeast. Regular granulated sugar works too.
Instant yeast: Makes the dough rise. One packet is typically 7 to 8 grams.
Vanilla bean seeds or vanilla extract: Infuses the dough with subtle vanilla flavor.
Lemon zest: Brightens the flavor and adds a hint of citrus. This is a classic Italian touch.
Salt: Balances the sweetness and strengthens the gluten.
Warm milk: Activates the yeast and hydrates the dough. It should feel warm to the touch but not hot (40°C to 43°C / 105°F to 110°F).
Eggs: Enrich the dough and add moisture. Use large eggs at room temperature.
Unsalted butter: Creates a tender, melt-in-your-mouth crumb. Make sure it's softened so it incorporates easily.
Vegetable spray: Prevents sticking during the second rise.
Sunflower oil: For frying. Choose a neutral oil with a high smoke point.
Extra caster sugar: For rolling the fried Bomboloni alla Crema while they're still warm.
HOW TO MAKE Bomboloni alla Crema
Make the Crema Pasticcera
Whip the yolks and sugar: Using an electric mixer, beat the egg yolks with the sugar until the mixture turns pale, white, and fluffy, about 3 to 4 minutes. This step aerates the custard.
Add vanilla to milk: Stir the vanilla extract into the milk. This distributes the flavor evenly.
Combine milk and eggs: Slowly pour the milk into the egg mixture while whipping continuously. This tempers the eggs so they don't scramble.
Add flour: Add the sifted flour and whip until the mixture is smooth and well combined, with no lumps.
Cook the custard: Transfer the mixture to a pot and place it over medium heat. Bring it to a boil, then reduce to a simmer. Stir constantly with a whisk for a few minutes until the cream thickens enough to coat the back of a spoon.
Cool the custard: Transfer the cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely, about 2 hours at room temperature or 1 hour in the fridge.
Make the Bomboloni Dough
Mix dry ingredients: Put the bread flour, "00" flour (or all-purpose), sugar, instant yeast, vanilla extract (or vanilla bean seeds), lemon zest, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed to combine.
Add warm milk: Pour in the warm milk and knead it quickly into the dry ingredients until a shaggy dough forms.
Add eggs: Add the eggs all at once and knead until a rough ball of dough comes together.
Incorporate butter: Gradually add the softened butter, one piece at a time, fully incorporating each piece before adding the next. This keeps the dough from getting greasy.
Knead until smooth: Continue kneading until the dough becomes smooth, elastic, and no longer sticky, about 10 to 15 minutes. It should pull away from the sides of the bowl.
First rise: Shape the dough into a ball, return it to the bowl, cover with plastic wrap, and leave to rise in a warm place for 1½ to 2 hours, or until doubled in volume. A warm kitchen works perfectly.
Prepare baking paper: While the dough is proofing, cut square sheets of baking paper about 11 cm (4.5 inches). These will help you transfer the bomboloni into the hot oil later.
Roll out dough: Transfer the risen dough to a clean, floured surface. Roll it out to about 1 cm (slightly less than ½ inch) thick. Don't roll it too thin or your donuts will be flat.
Cut rounds: Use a 7 to 7½ cm (2¾ to 3 inch) cookie cutter or glass to cut rounds, keeping the cuts close together to minimize scraps.
Re-roll scraps: Gather the scraps, knead them briefly, return them to the bowl, cover, and let rise again until doubled, about 30 minutes. Then roll and cut again. Repeat until all dough is used.
Second rise: Place the rounds on a deep baking tray lined with the prepared baking paper sheets lightly sprayed with vegetable oil. Cover with plastic wrap and let rise until doubled and airy, about 1½ to 2 hours. Using a deep tray prevents them from sticking and deflating.
Fry the Bomboloni
Heat the oil: Pour sunflower oil into a large heavy-bottomed pot until it's about 5 cm (2 inches) deep. Heat to 160°C to 170°C (320°F to 340°F). Use a thermometer to monitor the temperature.
Prepare plates: Line one plate with paper towels for draining and dust another plate generously with caster sugar.
Fry in batches: Carefully transfer Bomboloni alla Crema into the hot oil using the baking paper. After a few seconds, remove the paper with tongs. Fry 4 to 6 at a time until golden on both sides, about 3 to 5 minutes total. Flip them halfway through.
Drain and coat: Remove with a slotted spoon, drain on paper towels for a few seconds, then immediately roll in the sugar while still warm. The sugar sticks best when they're hot.
Fill and Serve
Prepare pastry bag: Transfer the chilled Easy Bomboloni alla Crema Recipe: 10 Steps to Bliss Donuts pasticcera to a pastry bag fitted with a ½ to 1 cm (¼ to ½ inch) plain round tip.
Make a hole: Use a sharp paring knife to make a small hole in the top or side of each bombolone.
Pipe the cream: Insert the pastry tip into the hole and pipe cream until the bombolone feels heavy in your hand and cream forms a small mound on top. Don't overfill or they'll burst.
Serve immediately: Bomboloni alla Crema are best enjoyed the day they're made, while the exterior is still slightly crisp and the custard is cool and creamy.
Substitutions and Variations
Flour: If you can't find Italian "00" flour, use all-purpose flour for both portions. The texture will be slightly less delicate but still delicious.
Filling: Swap the vanilla custard for chocolate pastry cream, Nutella, jam, or lemon curd. Just make sure your filling is thick enough to pipe.
Sugar coating: Try cinnamon sugar, powdered sugar, or even a light glaze instead of plain caster sugar.
Dairy-free option: Use plant-based milk and vegan butter for the dough. For the custard, use coconut cream or a dairy-free milk with cornstarch instead of flour.
Mini bomboloni: Use a smaller cutter (about 5 cm / 2 inches) for bite-sized versions. Adjust frying time to 2 to 3 minutes.
Equipment FOR Bomboloni alla Crema
Electric mixer with paddle attachment: Makes kneading the enriched dough much easier. You can knead by hand, but it will take longer.
Mixing bowls: For combining ingredients and proofing dough.
Saucepan and whisk: Essential for making smooth, lump-free custard.
Rolling pin: To roll the dough to an even thickness.
Cookie cutter or glass: A 7 to 7½ cm (2¾ to 3 inch) round cutter works perfectly.
Deep baking tray: Prevents the Bomboloni alla Crema from sticking together during the second rise.
Large heavy-bottomed pot: Holds the oil and maintains steady heat.
Thermometer: Crucial for monitoring oil temperature. This ensures perfectly cooked donuts.
Slotted spoon: For safely removing Bomboloni alla Crema from hot oil.
Pastry bag with plain round tip: Makes filling the donuts clean and easy.
Storage Tips
Room temperature: Store unfilled Bomboloni alla Crema in an airtight container for up to 2 days. Fill them just before serving for the best texture.
Refrigerator: Filled Bomboloni alla Crema can be refrigerated for up to 1 day, but the dough will lose some of its softness.
Freezer: Freeze unfilled, fried Bomboloni alla Crema in a single layer, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and fill fresh.
EXPERT TIPS
Use a kitchen scale: Measuring flour by weight gives you the most consistent results. Too much flour makes the dough heavy.
Don't skip the second rise: This is what makes Bomboloni alla Crema so airy. If you rush it, they'll be dense.
Keep oil temperature steady: If the oil gets too hot, reduce the heat and wait a minute before adding more bomboloni.
FAQ
What temperature do you fry bomboloni?
Fry Bomboloni alla Crema at 160°C to 170°C (320°F to 340°F). This temperature cooks the inside without burning the outside. Use a thermometer to keep the oil in this range.
How long does it take to proof bomboloni?
The first rise takes 1½ to 2 hours, and the second rise takes another 1½ to 2 hours. The dough needs to double in volume each time. Warm kitchens speed this up slightly.
Can we store bomboloni in the fridge?
Yes, but they're best eaten fresh. Refrigerate filled Bomboloni alla Crema for up to 1 day in an airtight container. The dough texture won't be quite as light, but they'll still taste good.
What is the best filling for bomboloni?
Traditional bomboloni are filled with Easy Bomboloni alla Crema Recipe: 10 Steps to Bliss Donuts pasticcera (vanilla custard), which is the most authentic option. Chocolate custard, Nutella, jam, and lemon curd are also delicious. Emma likes raspberry jam best.
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Bomboloni alla Crema
Ingredients
Method
- Whip the egg yolks with sugar until thick and pale using a mixer. mix
- Stir vanilla into the milk until evenly scented. prep
- Slowly stream the milk into the yolks while mixing continuously. mix
- Blend in the sifted flour until the custard base is smooth. mix
- Cook the mixture over medium heat, whisking until it reaches a boil. cook
- Simmer briefly while stirring until thick and glossy. cook
- Cover the custard directly with plastic wrap and cool completely. finish
- Combine flours, sugar, yeast, vanilla, lemon zest, and salt in mixer bowl. mix
- Pour in warm milk and begin mixing into a shaggy dough. mix
- Add eggs and mix until dough starts to come together. mix
- Work in butter gradually until fully absorbed. mix
- Knead until dough is smooth, elastic, and soft. mix
- Cover dough and let rise until doubled in size. prep
- Prepare small parchment squares for resting dough rounds. prep
- Roll risen dough out to about 1 cm thickness. prep
- Cut rounds evenly and collect scraps for re-rolling. prep
- Proof remaining dough scraps, then repeat cutting. prep
- Arrange rounds on oiled parchment and cover loosely. prep
- Heat oil to steady frying temperature in a deep pot. prep
- Prepare one plate with paper towels and one with sugar. prep
- Lower donuts into oil using parchment, removing paper after entry. cook
- Drain briefly, then roll warm donuts in sugar. finish
- Fill a piping bag with cooled pastry cream. assemble
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