Italian Filled Doughnuts (Bomboloni)
Bomboloni Say it: bom-bo-LOH-nee
Bomboloni are Tuscan doughnuts: soft, enriched yeast rounds with no hole, rolled in sugar and filled with crema pasticcera or jam. They are eaten warm from the fryer at breakfast, as a snack, or during Carnival. The dough is tender and buttery, the sugar crust crackles, and the filling bursts out at the first bite. Unlike many doughnuts, bomboloni are usually lighter and less sweet, with the custard providing the richness.
Italian Filled Doughnuts (Bomboloni)
Bomboloni
Pronounced bom-bo-LOH-nee
- Serves
- 4
- Prep
- 3 hr
- Cook
- 30 min
- Total
- 3 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Pastry cream
Coating
Method
Make the pastry cream. whisk the egg yolks, sugar, cornstarch, and salt in a bowl. Heat the milk until steaming, then slowly whisk it into the yolk mixture. Return to the pan and cook over medium heat, whisking constantly, until very thick and bubbling, about 2 minutes. Stir in the vanilla, transfer to a bowl, cover the surface, and cool completely.
In a stand mixer or large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and eggs and mix until a shaggy dough forms. Knead for 5 minutes, then add the softened butter a little at a time and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides.
Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 1/2–2 hours, until doubled and puffy.
Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces, about 80 g each, and roll each into a tight, smooth ball. Place seam side down on a floured tray, spacing them apart, cover, and let rise for 45–60 minutes, until nearly doubled.
Heat the oil in a deep heavy pot to 350°F (175°C), keeping a thermometer in the oil. Line a tray with paper towels.
Fry the doughnuts 3–4 at a time, about 2–3 minutes per side, until deep golden, puffed, and crisp. Lift out with a slotted spoon and drain briefly on the paper towels.
While still warm but cool enough to handle, roll each doughnut in granulated sugar to coat evenly.
Spoon the chilled pastry cream into a piping bag fitted with a small round tip. Poke a small hole in the side of each doughnut and fill until the cream just begins to appear at the opening. Roll again in sugar if needed and serve soon.
Regional variants
In Tuscany, crema pasticcera is the classic filling, while apricot or cherry jam, chocolate cream, and ricotta cream are also common elsewhere in Italy.
Cook's notes
- Keep the oil at 350°F (175°C); if it is too hot, the outside browns before the center cooks through.
- Let the doughnuts drain for 2–3 minutes before rolling in sugar so they stay crisp rather than steaming.
- Fill the bomboloni shortly before serving so the sugar crust stays crisp and the custard is fresh.
Serve with
Warm with espresso or cappuccino for breakfast or as an afternoon snack.
Make ahead and storage
The pastry cream can be made up to 2 days ahead and refrigerated; fry and fill the bomboloni the day they are served.
