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Bombolini (Italian Donuts) – Soft, Fluffy & Filled with Cream
If you’ve ever craved Italian-style donuts that are light, pillowy, and oozing with cream, Bombolini is your answer. These classic Italian pastries are fried to golden perfection, dusted with sugar, and typically filled with vanilla custard, pastry cream, or even Nutella.
They’re the Italian version of filled doughnuts, and are perfect for breakfast, brunch, or an indulgent dessert. If you love working with sweet yeasted doughs, explore this complete Italian pastry guide on Tinsuf.com or browse creative cream fillings for desserts to take your Bombolini to the next level.
Ingredients
For the Dough:
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2¼ tsp instant yeast
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½ cup lukewarm milk
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3 tbsp granulated sugar
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2½ cups all-purpose flour
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2 tbsp potato starch (optional – for extra fluffiness)
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¼ tsp salt
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3 egg yolks
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¼ cup unsalted butter, softened
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For Frying & Coating:
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Vegetable oil for frying
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1 cup granulated sugar (for coating)
For the Pastry Cream (Filling):
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2 cups whole milk
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½ cup sugar
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4 egg yolks
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3 tbsp cornstarch
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1 tbsp all-purpose flour
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1 tsp vanilla extract
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2 tbsp unsalted butter
Directions
1. Prepare the Dough
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In a small bowl, mix yeast and lukewarm milk. Let sit for 5 minutes until foamy.
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In a large mixing bowl, combine flour, potato starch, sugar, and salt.
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Add egg yolks and the yeast mixture to the dry ingredients.
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Knead until smooth, then add butter. Continue kneading for 8–10 minutes.
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Cover and let rise for 1–1.5 hours or until doubled in size.
2. Shape and Second Rise
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Roll out dough to about ½ inch thickness. Cut out circles using a cookie cutter.
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Place rounds on a floured surface, cover with a cloth, and let rise for 30–45 minutes.
3. Fry the Bombolini
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Heat oil to 170°C (340°F). Carefully lower the dough rounds into the oil.
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Fry for about 1–2 minutes per side until golden brown.
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Drain on paper towels, then roll warm donuts in granulated sugar.
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4. Make the Pastry Cream
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In a saucepan, heat milk until steaming.
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In another bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth.
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Gradually pour in hot milk, whisking constantly.
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Return to the heat and cook until thickened. Remove, stir in vanilla and butter. Let cool.
5. Fill the Donuts
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Use a piping bag with a long nozzle to fill each donut with pastry cream.
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Serve fresh, slightly warm, or chilled.
Time & Servings
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Prep Time: 30 mins
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Rise Time: 1.5–2 hrs
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Cook Time: 15 mins
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Total Time: ~2.5 hours
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Yields: 12–14 Bombolini
Serving Tips
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Dust with powdered sugar for extra charm.
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Pair with espresso or a glass of chilled milk.
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Fill with chocolate ganache, lemon curd, or raspberry jam for variations.
Storage & Make-Ahead
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Store filled bombolini in the fridge for up to 2 days.
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Unfilled donuts can be frozen and reheated, then filled fresh.
FAQs
Can I bake these instead of frying?
They won’t have the same soft exterior, but yes, you can bake at 180°C (350°F) for 12–15 minutes.
What can I use instead of pastry cream?
Whipped cream cheese frosting, Nutella, or even a fruity jam work great.
Why potato starch?
It helps lighten the dough and creates that fluffy center typical of authentic Bombolini.
Final Thoughts
Whether you enjoy them stuffed with vanilla cream or dipped in chocolate, Bombolini are an irresistible treat that bring a taste of Italy to your kitchen. Try this recipe on a weekend, or better yet, serve them at your next brunch party—they’ll disappear in seconds!
