I still remember the first time I wandered through a bustling Italian bakery in the heart of Florence. The aroma of fresh espresso and warm dough was impossible to resist. My eyes were immediately drawn to a tray of golden, sugar-dusted treats: Bomboloni, also known as Italian donuts. Fluffy, light, and filled with sweet pastry cream, these little pockets of bliss have since become my favorite Italian dessert to recreate at home.

Whenever I make a batch of homemade Bomboloni, I’m instantly reminded of those sun-soaked mornings in Italy. The secret to their pillowy texture lies in using the freshest ingredients and letting the dough rise to perfection. Though they’re often compared to traditional donuts, Bomboloni stand out thanks to their ultra-soft crumb and signature fillings—whether it’s classic custard, silky chocolate, or fruity jam.

To achieve that authentic Italian bakery flavor, opt for high-quality flour, real butter, and a pinch of lemon zest in the dough. After frying them to a golden perfection, gently roll the donuts in sugar (or powdered sugar for extra sweetness). Then, fill each Bombolone with rich vanilla pastry cream or your favorite jam. One bite, and you’ll understand why these Italian pastries are an absolute must-try for any dessert lover.

I like to enjoy my freshly fried Bomboloni with a strong cup of espresso in the morning or as a sweet treat after dinner. If you want to introduce a bit of variety, try swapping in Nutella or pistachio cream—two flavors that will keep your family and friends coming back for seconds.

Whether you’re craving a taste of Italy or just looking for a fun weekend baking project, this Bomboloni Italian Donuts Recipe hits all the right notes. Perfectly airy, delightfully sweet, and incredibly easy to customize, Bomboloni will soon become your go-to indulgence. Trust me: once you experience the melt-in-your-mouth goodness of these fried treats, you’ll be dreaming of Italian bakeries long after the last crumb. Buon appetito!

WHY YOU’LL LOVE THIS BOMBOLONI ITALIAN DONUTS

INGREDIENTS FOR BOMBOLONI ITALIAN DONUTS

For the Bomboloni Dough

• Strong bread flour (higher protein for structure)
• 00 flour or all-purpose flour (helps create a soft, light texture)
• Large eggs, at room temperature (adds richness and binding)
• Butter, softened (adds flavor and tenderness)
• Granulated sugar (sweetens the dough)
• Lukewarm milk (helps activate yeast and bring dough together)
• Vanilla paste or extract (adds aroma and flavor)
• Fast action yeast (helps the dough rise quickly)
• Salt (enhances overall flavor)
• Caster sugar or confectioners sugar (for rolling the doughnuts)
• Sunflower or vegetable oil (neutral-flavored oil for frying)

For the Pastry Cream (if using)

• Egg yolks (creates a rich, creamy base)
• Milk (liquid component for the cream)
• Cornstarch (thickens the cream)
• Sugar (sweetens the pastry cream)
• Vanilla paste or 1 vanilla bean (infuses flavor)
• Zest of lemon (adds a bright, citrus note)

HOW TO MAKE THIS BOMBOLONI ITALIAN DONUTS

Before You Begin

First, check the instructions on your yeast packet. Some yeasts can be mixed directly into the flour, while others need to be activated in lukewarm liquid. If your yeast requires activation, do so in a portion of the lukewarm milk (do not add extra liquid).

Making the Bomboloni Dough

Second, place the flour, sugar, and yeast into the mixer bowl. Stir briefly to combine.

Third, scatter the softened butter (cubed) evenly over the flour, then add the eggs, lukewarm milk, vanilla, and salt.

Fourth, attach the dough hook to your stand mixer and knead on a low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky.

Fifth, transfer the dough onto a clean (unfloured) surface and gently shape it into a smooth ball by kneading 2–3 times.

Sixth, place the dough in a lightly oiled bowl and cover with plastic wrap. Leave it to prove for 2–3 hours or until it has tripled in size.

Seventh, once the dough has risen, tip it out onto a clean work surface, press out the air, and knead it briefly back into a smooth ball.

Eighth, flatten the dough with your hands, then roll it into a rectangle about half an inch thick.

Ninth, use a cookie cutter or glass to cut out round doughnuts. You can re-roll scraps if needed.

Tenth, place each cut doughnut onto a baking parchment–lined surface and cover loosely with plastic wrap. Allow them to prove for 1–1.5 hours or until tripled in size.

Frying the Doughnuts

Eleventh, heat sunflower or vegetable oil in a deep pot to about 170°C/337°F.

Twelfth, cut the parchment paper around each doughnut so every piece is separate. Carefully lower each doughnut into the hot oil, then remove the parchment with tongs.

Thirteenth, fry each doughnut for about 2 minutes on one side, then flip and fry for another 2 minutes on the other side.

Fourteenth, transfer fried doughnuts to kitchen paper to drain briefly, then roll them in sugar. Let them cool before filling.

Filling the Bomboloni

Fifteenth, make a small incision on the side of each doughnut with a small knife.

Sixteenth, fill a piping bag with pastry cream (or your desired filling) and gently pipe it into each doughnut.

Seventeenth, serve immediately for the best texture and flavor, or store in a sealed container for 1–2 days.

Making the Italian Pastry Cream (Crema Pasticciera)

Eighteenth, whisk egg yolks, sugar, vanilla, and lemon zest in a large bowl until combined.

Nineteenth, add cornstarch and whisk again until there are no lumps.

Twentieth, heat the milk in a saucepan until it’s hot, then turn off the heat and let it sit for 1 minute.

Twenty-First, slowly pour the hot milk into the egg mixture, whisking constantly so the eggs do not scramble.

Twenty-Second, pour everything back into the saucepan and cook over low heat, stirring continuously until the mixture thickens significantly (about 10–15 minutes). Do not increase the heat to speed this up or the eggs may scramble.

Twenty-Third, once thickened, remove from heat and pour into a clean bowl. Place plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely before using.

STORAGE OPTIONS

VARIATIONS AND SUBSTITUTIONS

• Filling Twists: Swap classic pastry cream for tangy lemon curd, silky chocolate-hazelnut spread, or your favorite fruit jam.
• Caramel Indulgence: Elevate flavor with a salted caramel center for a sweet-and-salty surprise.
• Healthier Dough: Use half whole-wheat flour for a nuttier taste, or consider baking instead of frying for a lighter option.
• Finishing Touches: Dust with confectioners’ sugar, cinnamon-sugar, or a drizzle of melted chocolate for extra sweetness.

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Bomboloni Italian Donuts Recipe

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Ingredients

• For the Bomboloni Dough
• 2 cups strong bread flour about 280g – see notes
• 2 cups 00 flour or all-purpose flour about 280g – see notes
• 3 large eggs at room temperature
• 6.5 tbsp butter approx. 90g, softened
• 1/2 cup granulated sugar about 100g
• 1/2 cup lukewarm milk about 120ml
• 1/2 tsp vanilla paste or 1 tsp vanilla extract
• 2 1/4 tsp fast-action yeast 7g
• 1 small pinch of salt
• 2 –3 tbsp caster or confectioners’ sugar for rolling
• Sunflower or vegetable oil for frying
• For the Pastry Cream Optional
• 5 egg yolks
• 2.5 cups milk about ½ litre
• 1/4 cup cornstarch about 30g
• 1/3 cup sugar about 70g
• 1/2 tsp vanilla paste or 1 vanilla bean
• Zest of 1 lemon

Instructions

• Making the Bomboloni Dough
• Combine Dry Ingredients: In the bowl of a stand mixer, add both flours, sugar, and yeast. Stir briefly to blend.
• Add Butter and Liquids: Scatter the softened butter pieces over the flour mixture. Then add the eggs, lukewarm milk, vanilla, and salt.
• Knead: Using a dough hook, knead at low speed for 10 minutes (for a KitchenAid, speed 2 works well).
• After kneading, the dough should be smooth, elastic, and slightly tacky.
• Note (especially if using cup measurements): If the dough feels too sticky or dry, adjust with tiny amounts of flour or milk as needed.
• Shape into a Ball: Transfer the dough to a clean work surface (no extra flour is needed if the dough is the right consistency). Knead 2–3 times to form it into a smooth ball.
• First Rise: Place the dough ball in a clean bowl lightly greased with oil. Cover with plastic wrap and let it rise for 2–3 hours, or until it’s tripled in size.
• Deflate and Re-roll: Once risen, turn the dough out onto a clean surface and gently punch down to remove excess air. Knead briefly into a smooth ball again.
• Roll and Cut: Flatten the dough with your hands, then roll it out into a rectangle about ½ inch (1.5 cm) thick.
• Use a round cookie cutter or glass (about 3.5 inches in diameter) to cut out circles.
• You can set aside any scraps for a second rolling or cut them into random shapes.
• Second Rise: Place each dough circle onto a parchment-lined surface. Cover lightly with plastic wrap and let them rise again for 1–1.5 hours, or until tripled in size.
• Prepare Pastry Cream (Optional): If you plan to fill your bomboloni with pastry cream, make it now (instructions below) so it has time to cool.
• Frying the Bomboloni
• Heat Oil: In a large, deep pot or pan, heat the frying oil to about 170°C (337°F).
• Fry in Batches: Cut the parchment into squares so each doughnut is on its own piece. Carefully lower the doughnuts (with the parchment) into the oil, then quickly remove the paper with tongs.
• Fry a few doughnuts at a time to avoid overcrowding.
• Cook and Flip: Fry for about 2 minutes on one side, then flip and cook the other side for another 2 minutes, or until golden brown.
• Drain and Coat: Remove each doughnut and let it drain on kitchen paper for a couple of minutes before rolling it in caster or confectioners’ sugar. Let them cool before filling.
• Filling the Doughnuts
• Create an Opening: Using a small knife, make a small incision on the side of each cooled bombolone, gently moving the knife inside to create space.
• Pipe in Filling: Fill a piping bag with pastry cream (or your filling of choice) and pipe it into the bomboloni.
• Serve: Enjoy immediately for the best taste and texture. Store any leftovers in a plastic container for up to 1–2 days.
• Making the Italian Pastry Cream (Crema Pasticciera)
• Whisk Egg Yolks and Sugar: In a large bowl, combine the egg yolks, sugar, vanilla, and lemon zest. Whisk until smooth.
• Add Cornstarch: Whisk the cornstarch into the egg mixture until fully incorporated.
• Heat the Milk: Warm the milk in a saucepan over medium heat. Once it’s hot, turn off the heat and let it sit for 1 minute.
• Temper the Eggs: Slowly pour the warm milk into the egg mixture, whisking continuously to avoid scrambling the eggs.
• Thicken the Cream: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens—about 10–15 minutes. Don’t turn the heat too high to prevent curdling.
• Cool: Once thick, remove from the heat and pour into a clean bowl. Press plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely before using.