Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)

Quick answer

Total time: 55 min
Level: Hard
Servings: 4 servings
Ingredients: 7

About this dish

Bomboloni are Italian filled doughnuts made from an enriched yeasted dough that is shaped into balls, deep-fried, and piped full of cream or jam while still warm.

The dough - built on bread flour, eggs, butter, and milk - develops strong gluten during proofing, which gives the fried result a thin, crisp outer shell enclosing a pillowy soft interior. Rolling the hot doughnuts in granulated sugar immediately after frying coats them in a crunchy, sweet layer that crackles on the first bite. Vanilla custard is the classic filling, its smooth richness contrasting with the airy bread, though strawberry jam and chocolate cream are equally popular variations. Bomboloni are best eaten within minutes of frying.

Ingredients

servings

IngredientAmountUnit

bread flour300 gg

milk150 mlml

instant yeast5 gg

sugar60 gg

egg1 eaea

butter40 gg

custard cream160 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Mix 300g bread flour, 5g instant yeast, and 60g sugar, then add 150ml warm milk and 1 egg.

Knead for about 5 minutes, scraping in dry flour, until no loose powder remains.
2

Step

Add 40g softened butter and knead for 10 more minutes until the dough turns smooth and elastic.

It may feel slightly tacky, so avoid adding much extra flour or the crumb will become heavy.
3

Control

Place the dough in a bowl, cover it, and proof in a warm spot for 60 to 90 minutes.

It is ready when doubled and a gentle finger press leaves a dent that slowly springs back.
4

Control

Gently press out excess gas, divide the dough into 50g pieces, and roll each one into a tight, smooth ball.

Set them on parchment with space between them, cover, and proof for 25 to 30 minutes.
5

Heat

Heat the oil to 170°C and keep the heat at medium once the dough goes in.

Fry each side for 2 to 3 minutes, lifting the doughnuts out when golden before they turn dark brown.
6

Season

Drain briefly on kitchen paper, then roll in sugar while still warm so the crystals stick.

Let the bomboloni cool completely, poke a side hole, and slowly pipe in 160g total custard until it almost pushes back.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Enriched dough balls deep-fried and piped full of cream while still warm produce Bomboloni's soft bite.
Finish cue: Fry each side for 2 to 3 minutes, lifting the doughnuts out when golden before they turn dark brown.
Avoid this: It may feel slightly tacky, so avoid adding much extra flour or the crumb will become heavy.
Storage and reheating: Let the bomboloni cool completely, poke a side hole, and slowly pipe in 160g total custard until it almost pushes back.