Description

There’s something undeniably magical about biting into a soft, fluffy pastry filled with rich, velvety cream. Bomboloni alla Crema, also known as Italian Cream Bombs, are a delightful treat that transports you straight to the streets of Italy, where bakeries display trays of these golden, sugar-dusted doughnuts in their windows.

Unlike traditional American doughnuts, bomboloni have a lighter, airier texture and are typically filled after frying, allowing them to maintain their delicate structure. Whether enjoyed with a morning espresso or as an afternoon indulgence, these cream-filled delights are a staple of Italian pastry culture. The name “bomboloni” comes from the word bomba, meaning “bomb,” which perfectly describes their explosion of flavor with every bite.

Making bomboloni at home might seem intimidating, but it’s surprisingly simple with the right technique. If you love the combination of pillowy soft dough and smooth, luscious pastry cream, then this recipe is for you!

Ingredients

Scale

For the Dough:

3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 packet (2 ¼ tsp) active dry yeast
½ cup (120ml) warm milk
2 eggs
4 tbsp (55g) unsalted butter, softened
1 tsp vanilla extract
½ tsp salt

For the Pastry Cream:

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 egg yolks
¼ cup (30g) cornstarch
1 tsp vanilla extract

For Frying & Coating:

Vegetable oil, for frying
½ cup (100g) granulated sugar (for coating)

Instructions

Step 1: Prepare the Dough

Activate the Yeast – In a small bowl, mix warm milk with a teaspoon of sugar and the yeast. Let it sit for 5–10 minutes until it becomes frothy. This step ensures your dough will rise properly.
Mix the Dough – In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, vanilla extract, and the activated yeast mixture. Mix until the dough starts to come together.
Incorporate the Butter – Gradually add the softened butter, kneading as you go. The dough will be sticky at first, but keep kneading for about 8–10 minutes until it becomes smooth and elastic.
First Rise – Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

Step 2: Make the Pastry Cream

Heat the Milk – In a saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
Whisk the Egg Mixture – In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale in color.
Temper the Eggs – Slowly pour a little of the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Cook the Cream – Pour the mixture back into the saucepan and cook over low heat, stirring continuously until it thickens. Once thick, remove from heat and stir in vanilla extract.
Chill the Cream – Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until needed.

Step 3: Shape and Fry the Bomboloni

Roll Out the Dough – Once the dough has doubled in size, punch it down and roll it out on a floured surface to about ½ inch (1 cm) thick.
Cut the Dough – Use a round cutter (about 3 inches in diameter) to cut out circles. Place them on a parchment-lined tray and let them rise for another 30–45 minutes.
Fry Until Golden – Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Transfer to a paper towel-lined plate.
Coat in Sugar – While still warm, roll each bombolone in granulated sugar to give them that classic sweet coating.

Step 4: Fill the Bomboloni

Prepare the Pastry Cream – Spoon the chilled pastry cream into a piping bag fitted with a round tip.
Make a Hole in Each Bombolone – Use a skewer or small knife to poke a hole in the side of each doughnut.
Pipe in the Cream – Insert the piping tip and gently squeeze the pastry cream into each doughnut until filled.
Serve and Enjoy – Your Italian Cream Bombs are now ready to be devoured!

Notes

Dough Consistency: The dough should be soft and slightly sticky but still manageable. If it’s too dry, add a teaspoon of milk at a time until you achieve the right texture. If too wet, sprinkle in a little more flour.
Let the Dough Rise Properly: Patience is key! Allowing the dough to rise fully will give you the fluffiest bomboloni. If your kitchen is cold, place the dough in a slightly warm oven (turned off) to help it rise.
Oil Temperature Matters: Keep the frying temperature steady at 350°F (175°C). Too hot, and the outside will brown too quickly while the inside remains undercooked. Too cool, and the bomboloni will absorb excess oil and become greasy.
Make the Pastry Cream Ahead: This allows it to fully chill and thicken before filling the bomboloni. If it becomes too thick, whisk in a splash of milk to loosen it up.
Filling Alternative: If you don’t want to fill all of them with cream, some can be left plain or filled with jam, Nutella, or custard.
Serving Tip: Bomboloni are best eaten fresh on the same day, but if you need to store them, warm them slightly before serving to restore their softness.