Here’s the recipe for Creamy Bomboloni — those soft Italian cream-filled donuts:
Bomboloni Dough:
Makes 12-15 donuts
- Flour: 3 1/2 cups / 450g bread flour or all-purpose
- Milk: 3/4 cup / 180ml warm
- Water: 1/4 cup / 60ml warm
- Yeast: 2 1/4 tsp / 7g instant dry yeast
- Sugar: 1/3 cup / 65g
- Eggs: 2 large
- Butter: 1/3 cup / 75g softened
- Salt: 1 tsp
- Zest: 1 lemon or orange zest for flavor
- Oil: for frying
Vanilla Pastry Cream Filling
- Milk: 2 cups / 500ml
- Egg yolks: 4
- Sugar: 1/2 cup / 100g
- Cornstarch: 1/4 cup / 30g
- Vanilla: 2 tsp
- Butter: 1 tbsp
- Pinch of salt
Instructions:
1. Make the dough:
1. Mix warm milk, water, 1 tsp sugar and yeast. Let it foam 5-10 min.
2. In a bowl:
flour, remaining sugar, salt, zest. Add eggs, yeast mix. Knead 5 min.
3. Add soft butter bit by bit. Knead 8-10 min till smooth and elastic.
4. Cover and proof 1.5-2 hours till doubled.
2. Shape & fry:
1. Roll dough 1/2 inch thick. Cut 3-inch circles. Proof again 45 min.
2. Heat oil to 170°C / 340°F. Fry 1-2 min each side till golden.
3. Drain on paper towels and roll in sugar while warm.
3. Make the cream:
1. Heat milk till steaming. Whisk yolks, sugar, cornstarch, salt.
2. Pour hot milk into yolks slowly, then back to pan. Cook till thick.
3. Add vanilla + butter. Chill 2 hours.
4. Pipe into donuts with a piping tip.
Tips for solar days 😉
- If your kitchen is hot, proof in AC or fridge to avoid over-proofing
- Don’t overcrowd the fryer or oil temp drops and they get greasy
2:pistachio bombolonies:
Here are your *Pistachio Bomboloni* 💚
Soft fluffy donuts with that rich green pistachio cream inside, dusted with powdered sugar + chopped pistachios.
Pistachio Pastry Cream Filling
_Makes enough for 12-15 bomboloni_
Use the same dough from before
Just follow the dough + frying steps I gave you earlier 👆 The dough is perfect for this filling.
Ingredients:
- Milk: 2 cups / 500ml
- Egg yolks: 4
- Sugar: 1/2 cup / 100g
- Cornstarch: 1/4 cup / 30g
- Pistachio paste: 1/3 cup / 80g - _unsweetened is best_
- Vanilla: 1 tsp
- Butter: 1 tbsp
- Pinch of salt
- Green food coloring: optional, just 1 drop for that classic color
Instructions:
1. Heat milk till steaming.
2. Whisk yolks, sugar, cornstarch, salt till pale.
3. Pour hot milk into yolks slowly, whisking. Return to pan.
4. Cook on medium, stirring, till thick like pudding ∼3-4 min.
5. Off heat, whisk in pistachio paste, vanilla + butter till smooth.
6. Cover with plastic wrap touching the surface. Chill 2+ hours.
7. Pipe into fried bomboloni and top with powdered sugar + crushed pistachios.
*Use the same dough from before:
Just follow the dough + frying steps I gave you earlier 👆 The dough is perfect for this filling.
Pro tip: If you can’t find pistachio paste, blend 3/4 cup unsalted pistachios with 2 tbsp milk + 1 tbsp sugar till super smooth.
3: Chocolate bombolonies:
Here’s your *Chocolate Bomboloni* 🍫
Golden fluffy donuts stuffed with thick chocolate cream, dusted with sugar + chocolate drizzle. So good with coffee.
Chocolate Pastry Cream Filling
_Makes enough for 12-15 bombolonies:
Use the same dough from before*
Just follow the dough + frying steps I gave you earlier 👆 The dough is perfect for this filling.
Ingredients:
- Milk: 2 cups / 500ml
- Egg yolks: 4
- Sugar: 1/2 cup / 100g
- Cornstarch: 1/4 cup / 30g
- Cocoa powder: 1/3 cup / 35g unsweetened
- Dark chocolate: 3.5 oz / 100g chopped
- Vanilla: 1 tsp
- Butter: 1 tbsp
- Pinch of salt
Instructions:
1. Heat milk till steaming.
2. Whisk yolks, sugar, cornstarch, cocoa powder, salt till smooth.
3. Pour hot milk into yolks slowly, whisking. Return to pan.
4. Cook on medium, stirring constantly, till thick like pudding ∼4 min.
5. Off heat, add chopped chocolate, vanilla + butter. Whisk till glossy.
6. Cover with plastic wrap touching the surface. Chill 2+ hours.
7. Pipe into warm fried bomboloni and dust with powdered sugar. Drizzle extra melted chocolate on top if you’re feeling extra.
*Use the same dough from before*
The dough recipe I gave you works perfectly. Just fry, cool 5 min, then fill.
Pro tip: For an even richer filling, swap 1/2 cup of milk for heavy cream. And use good quality dark chocolate.
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