Bomboloni Cream Donuts (Printable)

Soft, pillowy Italian donuts filled with rich vanilla cream and dusted with sugar

# What You'll Need:

→ 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 Steps:

01 - Combine flour, sugar, yeast, and salt in a large bowl or stand mixer. 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, approximately 1-1.5 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 let rise for another 30-45 minutes.
03 - Heat milk in a saucepan until steaming but not boiling. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth. Slowly pour hot milk into the yolk mixture while whisking continuously. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened for about 2-3 minutes. Remove from heat, whisk in vanilla and butter until smooth. Cover with plastic wrap directly touching the surface and chill until ready to use.
04 - Heat oil in a large, heavy pot to 350°F. Fry 2-3 donuts at a time for 2-3 minutes per side until golden brown. Transfer to paper towels. While warm, roll in granulated sugar to coat completely.
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 -
  • The contrast between crisp sugary outside and impossibly tender interior will ruin all other donuts for you
  • Making your own pastry cream feels like a secret superpower once you get the hang of it
  • These taste like a proper Italian breakfast without requiring a plane ticket
02 -
  • The oil temperature matters too much to guess, so use a thermometer for consistent results
  • Letting the dough rise twice might feel excessive but it makes all the difference in texture
  • Pastry cream must be completely cold before filling or the donuts will become soggy within minutes
03 -
  • Roll the donuts in sugar while they are still warm so it sticks properly
  • A chopstick makes the perfect tool for creating the filling hole without making it too obvious

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