How to Make Bombolini: Classic Italian Donuts Recipe

What Are Bombolini?

Bombolini (singular: Bombolone) are classic Italian filled donuts known for their light, airy texture and soft crumb. Often dusted with granulated or powdered sugar, they are traditionally filled with crema pasticcera, the rich Italian vanilla pastry cream. Unlike choux-based fried pastries such as zeppole, Bombolini are made from a yeast dough that ferments, giving the donuts their characteristic tenderness and volume. These treats are adaptable: while pastry cream is traditional, they can be filled with chocolate, jam, or whipped fillings to suit your taste.

If you enjoy Italian pastries, Bombolini fit naturally alongside other favorites like cornetti (Italian croissants) and maritozzo (cream-filled brioche rolls). Their simple ingredients and rewarding results make them a great project for home bakers wanting an authentic, indulgent pastry.

Ingredients

The dough below produces fluffy, yeast-risen Bombolini. For the filling, the classic choice is Italian pastry cream (crema pasticcera), but many delicious alternatives are possible.

For the Dough

• 1 cup lukewarm milk (240 ml)
• 1 1/4 tablespoon instant yeast (about 20 g)
• 1/4 cup granulated sugar (50 g)
• 3 1/3 cups all-purpose flour (400 g), unbleached
• 1 tablespoon potato starch (about 8 g)
• 1/2 teaspoon salt
• 2 large egg yolks
• 1/4 cup unsalted butter, melted (60 g) — use vegan butter for a dairy-free version
• Vegetable oil for frying (canola or another neutral oil), 4–5 cups
• 1/2 cup sugar for coating (or powdered sugar)

For the Italian Pastry Cream (Crema Pasticcera)

• Whole milk
• Granulated sugar
• Cornstarch
• Egg yolks
• Unsalted butter
• Vanilla extract or vanilla bean paste

How to Make Bombolini

Make the Dough

1. Combine lukewarm milk, the yeast, and 1 tablespoon of the sugar in a mixing bowl. Let it sit 5–15 minutes until foamy and active.
2. In a separate large bowl, whisk together the flour, potato starch, remaining sugar, and salt.
3. Add the yeast mixture, egg yolks, and melted butter to the dry ingredients. Mix until a soft dough forms.
4. Start mixing with a paddle to hydrate the ingredients; when a shaggy mass forms, switch to a dough hook and knead on medium speed until the dough is smooth and elastic, about 3 minutes. The dough should stretch without tearing when pulled gently.
5. Transfer the dough to a lightly oiled bowl, spray or brush the surface with a little oil, cover tightly, and let it rise in a warm place until doubled, about 45–60 minutes.

Shape the Donuts

1. Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a 9×9-inch square.
2. Use a 2-inch or 3-inch round cutter to cut circles from the dough. Place each circle on a 4×4-inch square of parchment and arrange them on a baking sheet.
3. Cover loosely and let the dough circles rise again until puffy, about 45–60 minutes.

Fry the Bombolini

1. Heat neutral vegetable oil in a wide, deep pot to about 320°F (160°C). There should be 3–4 inches of oil in the pan to allow the donuts to float and fry evenly.
2. Gently place a few raised dough rounds into the hot oil (use the parchment to help lower them in, then remove the paper with tongs). Fry until golden brown on both sides, about 90 seconds to 3 minutes per side depending on size and temperature.
3. Remove with a slotted spoon and drain on paper towels. Let the donuts cool 10–15 minutes before filling.

Make the Italian Pastry Cream

1. Whisk egg yolks with cornstarch and a small amount of milk in a bowl. In a saucepan, heat the remaining milk with sugar and vanilla to a simmer.
2. Temper the yolk mixture by slowly whisking in a few tablespoons of the hot milk. Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens.
3. Remove from heat, stir in butter, transfer to a bowl, and allow to cool completely before using.

Fill and Finish

1. Dust the cooled donuts with granulated or powdered sugar.
2. Insert a small nozzle or use a clean straw/knife to make a hole at the side of each donut.
3. Fill a piping bag with pastry cream and gently pipe until each donut feels full and slightly heavy.
4. Serve at room temperature or slightly chilled.

Other Filling and Coating Ideas

• Chocolate ganache (dark or white) for a rich coating or injection.
• Chocolate whipped cream, creme légère (lightened pastry cream), or cremeux for lighter fillings.
• Fruit preserves, nut creams (pistachio), or stabilized whipped cream for variations.

Tips for Success

• Keep oil temperature steady. Use a thermometer and avoid overcrowding the pot to prevent the oil from cooling too much.
• Bring all ingredients to room temperature for more consistent dough development.
• Do not overwork or re-roll cut dough pieces; that can produce dense donuts. If you have leftover dough scraps, gather them gently, let them rest, and cut again.
• For a different texture, Bombolini can be baked at 350°F (175°C), though frying is traditional and gives the characteristic exterior.
• Adjust frying time depending on donut size — smaller rounds cook faster, larger ones need a bit more time to cook through without burning the outside.

Storage and Make-Ahead

Bombolini are best eaten the same day they are made. If filled, store leftover donuts in the refrigerator for up to three days. Pastry cream can be prepared up to three days in advance and kept in an airtight container in the fridge.

To make the dough ahead, refrigerate it overnight after the initial mix. If refrigerating for a long cold ferment, reduce the yeast slightly (for example, to about 2 teaspoons) and allow the dough to warm and finish rising before shaping and frying.

More Recipes You Might Enjoy

If you like Bombolini, you may also enjoy other yeast-risen or fried pastries such as potato donuts, sfenj, or chocolate-glazed baked donuts. Enjoy experimenting with different doughs and fillings to find your favorite combination.

If you make this recipe, take photos and share them—baked goods are even better when shared with friends and family.