Name: Bomboloni alla Crema
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 3½ cups (450 g) all-purpose flour; ⅓ cup (65 g) granulated sugar; 2¼ tsp (7 g) active dry yeast or 25 g fresh yeast (dissolved in warm milk); ¾ cup (180 ml) warm milk; 2 large eggs; 4 Tbsp (55 g) unsalted butter, softened; 1 tsp vanilla extract; Zest of 1 lemon (optional); ½ tsp salt; Vegetable oil, for frying; 2 cups (480 ml) whole milk; ½ cup (100 g) granulated sugar; 4 large egg yolks; ¼ cup (30 g) cornstarch; 1 tsp vanilla extract; ½ cup (100 g) granulated sugar

Why You’ll Love This Recipe

I enjoy these bomboloni because they blend a rich, custardy center with light, airy dough and a crunchy sugar coating. They taste like something from a charming Italian pasticceria, yet I can recreate them easily at home. Whether for a special brunch or a sweet pick-me-up, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
3½ cups (450 g) all-purpose flour
⅓ cup (65 g) granulated sugar
2¼ tsp (7 g) active dry yeast or 25 g fresh yeast (dissolved in warm milk)
¾ cup (180 ml) warm milk
2 large eggs
4 Tbsp (55 g) unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon (optional)
½ tsp salt
Vegetable oil, for frying

For the pastry cream:
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ cup (30 g) cornstarch
1 tsp vanilla extract

For coating:
½ cup (100 g) granulated sugar

Directions

I activate the yeast by mixing warm milk with a pinch of sugar and the yeast, letting it sit until frothy (about 5–10 minutes).
In a bowl, I combine the flour, sugar, salt, and lemon zest. Then I add eggs, vanilla, the yeast mixture, and softened butter. I knead the dough until smooth and elastic (about 10 minutes by hand or 6 minutes with a mixer).
I place the dough in a greased bowl, cover it, and let it rise until doubled, about 1½ to 2 hours.
Meanwhile, I prepare the pastry cream: I warm the milk until steaming. In another bowl, I whisk together the egg yolks, sugar, and cornstarch until smooth. I gradually whisk in the warm milk, return the mixture to the pot, and cook over medium-low heat, stirring until thickened (about 5–7 minutes). Then I stir in vanilla, cover with plastic wrap touching the surface, and chill.
After the first rise, I punch down the dough and roll it out to about 1 cm thick. I cut out circles approximately 3 inches (7 cm) in diameter and place them on a parchment-lined tray. I cover them lightly and let them rise again until puffy, about 30–45 minutes.
I heat about 2 inches of oil to 350°F (175°C) and fry 2–4 doughnuts at a time for 2–3 minutes per side until golden. Then I drain them on paper towels.
While still warm, I roll the bomboloni in granulated sugar to coat.
Once cooled, I transfer the pastry cream to a piping bag, poke a hole in each doughnut, and fill them until slightly rounded.
I serve them fresh and warm them slightly if they’ve been chilled.

Servings and timing

This recipe makes 12 bomboloni.
Prep Time: 2 hr 20 min (includes rising)
Cooking Time: 15 minutes
Total Time: 2 hr 35 minutes
Each bombolone has approximately 300 kcal.

Variations

Sometimes I flavor the pastry cream with espresso or lemon zest for a twist. I’ve also filled them with chocolate ganache or fruit preserves instead of custard for variety.

storage/reheating

I store unfilled bomboloni at room temperature for up to 1 day. Filled ones go in the fridge and are best eaten within 2 days. To reheat, I warm them in the microwave for 10–15 seconds or in a low oven to restore their soft texture.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I substitute it in equal weight and skip the activation step, mixing it directly into the dry ingredients.

Can I bake these instead of frying?

While frying gives the best texture, I sometimes bake them at 375°F (190°C) for about 12–15 minutes. They’re still good but less rich.

Can I make the pastry cream ahead of time?

Absolutely, I often make it a day in advance and keep it refrigerated until ready to use.

How do I know when the oil is the right temperature?

I use a thermometer, aiming for 350°F. If I don’t have one, I test with a small dough scrap—it should sizzle and rise slowly.

Why are my bomboloni greasy?

That usually means the oil was too cool. I always check the temperature before each batch to avoid this.

Conclusion

Bomboloni alla crema are one of my favorite indulgent treats. I love their soft texture, rich custard center, and sugary exterior. Whether for breakfast or dessert, they bring a taste of Italy into my kitchen and never fail to impress.

Bomboloni alla Crema