Here’s a dreamy Soft Cream Bomboloni recipe—Italian-style filled doughnuts that are pillowy-soft, lightly sweet, and bursting with luscious pastry cream or your favorite filling. Perfect for breakfast, dessert, or a sweet indulgence!
Soft Cream Bomboloni Recipe
(Makes about 12-14 doughnuts)
Dough Ingredients:
- 3 ½ cups (440g) all-purpose flour (or bread flour for extra chew)
- ¼ cup (50g) granulated sugar
- 1 packet (7g) instant yeast
- ½ tsp salt
- ¾ cup (180ml) warm whole milk (~110°F/43°C)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (115g) unsalted butter, softened
- Oil for frying (vegetable or canola)
Pastry Cream Filling:
- 2 cups (480ml) whole milk
- ½ cup (100g) sugar
- 4 egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract
- 2 tbsp (30g) unsalted butter
Coating:
- ½ cup (100g) granulated sugar (or powdered sugar)
Instructions:
1. Make the Dough:
- Mix dry ingredients: In a bowl, whisk together flour, sugar, yeast, and salt.
- Add wet ingredients: Make a well in the center, then add warm milk, eggs, and vanilla. Mix until a shaggy dough forms.
- Knead in butter: Gradually add softened butter, kneading (by hand or mixer with a dough hook) for 8-10 mins until smooth and elastic. The dough will be sticky but should pull away from the bowl.
- First rise: Cover and let rise in a warm place for 1.5–2 hours, or until doubled in size.
2. Make the Pastry Cream:
- Heat milk: Warm milk in a saucepan until steaming (do not boil).
- Whisk yolks: In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Temper eggs: Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to the saucepan.
- Thicken: Cook over medium heat, stirring constantly, until thick (like pudding). Remove from heat, stir in vanilla and butter, then cover with plastic wrap (touching the surface) and chill.
3. Shape & Fry:
- Punch down the dough and roll it out to ½-inch (1.2cm) thickness. Cut into 3-inch (7.5cm) rounds (use a glass or cutter).
- Second rise: Place rounds on a floured tray, cover, and let rise for 30-45 mins until puffy.
- Fry: Heat 2-3 inches of oil to 340–350°F (170–175°C). Fry bomboloni in batches for 1-2 mins per side until golden. Drain on paper towels.
4. Fill & Coat:
- Fill: Once slightly cooled, poke a hole in the side with a piping tip. Fill a piping bag with chilled pastry cream (or Nutella, jam, etc.) and pipe into each bomboloni.
- Coat: Roll in sugar while still warm.
Tips for Success:
✨ Keep oil temp steady—too hot = burnt outside, too cool = greasy doughnuts.
🍩 Alternative fillings: Nutella, lemon curd, or custard.
🌡 Yeast test: If milk is too hot, it will kill the yeast. Aim for “warm bath” temp.
📦 Storage: Best eaten fresh, but can be kept in an airtight container for 1 day (reheat briefly for softness).
These bomboloni are irresistibly fluffy with a creamy surprise inside—worth every bite! 😍 Let me know if you’d like variations (like a chocolate dough or glaze).
