Bomboloni Cream Donuts (Print View)
Soft Italian donuts filled with rich vanilla cream and sugar coating
# Ingredient List:
→ For the Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - 1 tsp vanilla extract
→ For Frying and Coating
09 - Vegetable oil, for frying
10 - 3/4 cup granulated sugar for dusting
→ For the Pastry Cream
11 - 2 cups whole milk
12 - 1/2 cup granulated sugar
13 - 1/4 cup cornstarch
14 - 4 large egg yolks
15 - 1 tsp vanilla extract
16 - 2 tbsp unsalted butter
# How to Make:
01 - In a large bowl or stand mixer, combine flour, sugar, yeast, and salt. Add warm milk, eggs, vanilla, and softened butter. Mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
02 - Punch down the risen dough and roll out to 3/4-inch thickness on a floured surface. Cut out rounds using a 3-inch round cutter. Place rounds on parchment-lined trays, cover loosely, and rise for another 30 to 45 minutes.
03 - In a saucepan, heat milk until steaming but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into the yolk mixture, whisking continuously. Return mixture to saucepan and cook over medium heat, whisking, until thickened, about 2 to 3 minutes. Remove from heat, whisk in vanilla and butter until smooth. Cover with plastic wrap touching the surface and chill until ready to use.
04 - Heat oil in a large, heavy pot to 350°F. Fry 2 to 3 donuts at a time, 2 to 3 minutes per side, until golden brown. Transfer to paper towels. While warm, roll in granulated sugar to coat evenly.
05 - Once cooled, poke a hole in the side of each donut with a small knife or piping tip. Fill a piping bag with chilled pastry cream and pipe generously into each donut until filled.
# Expert Advice:
01 -
- That moment you bite through the sugar coating and hit the cool vanilla cream is absolute magic
- These donuts are actually achievable for home bakers—you just need to respect the rising time
02 -
- Let your pastry cool completely before filling or the cream will melt and make a mess
- The oil temperature matters—too cold and they soak up grease, too hot and they burn outside while raw inside
03 -
- Use a chopstick to create the filling hole—its gentler than a knife and makes a perfect tunnel
- Fill your donuts from the side, not the top, so the cream doesnt spill out when you take that first bite