These bombolini italian doughnuts are soft, round, yeasted pillows fried until golden and filled with silky vanilla pastry cream.
Rolled in sugar while still warm, they have a thin crisp shell and a tender, buttery crumb inside. Most of the time is spent waiting for the dough to rise, so the hands on work stays gentle.
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Why This Bombolini Italian Doughnuts Recipe Works
Egg yolks and a little butter make the dough rich and tender without weighing it down. A short second rise gives the doughnuts a light, airy texture.
Frying at a steady temperature gives a pale ring around the middle and an even golden color. Too hot and the outside darkens before the center cooks.
Homemade pastry cream tastes far better than store bought custard, and it pipes smoothly once chilled. Filling the doughnuts after they cool keeps the cream from melting.
Ingredients for Bombolini Italian Doughnuts
- 2 1/4 teaspoons instant yeast
- 1/2 cup lukewarm whole milk, about 110 degrees F
- 3 tablespoons granulated sugar
- 2 1/2 cups all purpose flour
- 2 tablespoons potato starch, optional
- 3/4 teaspoon salt
- 3 large egg yolks
- 1/4 cup unsalted butter, softened
- 4 cups vegetable oil, for frying
- 1/2 cup granulated sugar, for coating
- 1 1/2 cups whole milk, for the pastry cream
- 1/4 cup granulated sugar, for the pastry cream
- 2 tablespoons cornstarch
- 3 large egg yolks, for the pastry cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Yeast. Instant yeast can be mixed straight into warm milk, which should feel just warm to the touch, never hot.
Flour. All purpose flour gives enough structure for a soft crumb. Potato starch adds tenderness if you have it.
Egg yolks. Yolks give the dough color and richness, and they thicken the pastry cream into a smooth custard.
Butter. Soft butter blends evenly into the dough, so take it out of the refrigerator an hour before you start.
Frying oil. Use a neutral oil with a high smoke point, and fill the pot about 2 inches deep.
How to Make Bombolini Italian Doughnuts
1. Activate the yeast Stir the yeast, lukewarm milk, and 3 tablespoons sugar together and let the mixture stand for 5 minutes, until foamy.
2. Mix the dough Whisk the flour, potato starch, and salt in a large bowl. Add the foamy yeast mixture, 3 egg yolks, and the butter, then knead for 8 to 10 minutes until soft and slightly tacky.
3. Let the dough rise Cover the bowl and leave it in a warm place for 1 hour to 1 hour 30 minutes, until doubled in size.
4. Cut the rounds Roll the dough 1/2 inch thick on a floured counter and cut 2 1/2 inch rounds. Set them on parchment, cover, and let them rise for 30 minutes until puffy.
5. Fry the doughnuts Heat the oil to 350 degrees F. Fry 3 or 4 doughnuts at a time for 1 to 1 1/2 minutes per side, until golden, then drain on paper towels and toss in the coating sugar while warm.
6. Make the pastry cream Heat 1 1/2 cups milk until steaming. Whisk the remaining sugar, cornstarch, and yolks, then slowly stir in the hot milk. Return it to the pan and cook, whisking, until thick and bubbling. Stir in the butter and vanilla, then chill with plastic pressed on the surface.
7. Fill the doughnuts Poke a hole in the side of each cooled doughnut and pipe in pastry cream until it feels heavy.
8. Dust and serve Dust with powdered sugar and serve the same day.
How to Serve Bombolini Italian Doughnuts
Serve the doughnuts on a platter the same day they are filled, with a light dusting of powdered sugar. A cup of caramel coffee frappe suits a sweet breakfast, while vanilla bean creme brulee works for a dessert table. Offer cinnamon streusel coffee cake or fresh fruit pavlova beside them for variety.
How to Store and Reheat Bombolini Italian Doughnuts
Keep filled doughnuts in the refrigerator in an airtight container for up to 2 days and bring them to room temperature before eating. Unfilled doughnuts keep at room temperature for 1 day, or freeze for 1 month and warm them in a low oven. Refrigerate any pastry cream within two hours.
Tips and Variations for Bombolini Italian Doughnuts
Use a thermometer. Keep the oil at 350 degrees F, and adjust the burner between batches to hold the temperature steady.
Fry in small batches. Too many doughnuts at once cool the oil and make them greasy.
Watch the oil. Hot oil can cause serious burns, so lower doughnuts in gently with a spider and keep children away from the stove.
Check the milk temperature. Milk above 120 degrees F can kill the yeast, so test it before mixing.
Cool before filling. Warm doughnuts melt the pastry cream, so let them cool for 20 minutes first.
Try other fillings. Fill with jam, lemon curd, or chocolate hazelnut spread for a different flavor.
Flag the allergens. These doughnuts contain wheat, milk, and egg. Check the vanilla and oil labels for other allergens.
Check trusted guidance. For general advice on safe frying and food handling, see the FDA safe food handling guidance before you start.
Frequently Asked Questions About Bombolini Italian Doughnuts
What are bombolini italian doughnuts?
They are small, round yeasted doughnuts from Italy that are fried, rolled in sugar, and often filled with pastry cream or jam.
Can I bake bombolini italian doughnuts instead of frying?
Baking is possible at 375 degrees F for 10 to 12 minutes, but the texture turns more like a soft roll and loses the crisp shell.
Why are my bombolini italian doughnuts greasy?
The oil was likely too cool. Keep it at 350 degrees F, fry in small batches, and drain the doughnuts on paper towels.
Can I make the dough ahead?
Yes. After the first rise, refrigerate the dough overnight, then roll, cut, and let the rounds rise again before frying.
How do I get the white ring around the middle?
Let the rounds rise until puffy and keep the oil at the right temperature, so the doughnuts float high and cook evenly.
Bombolini Italian Doughnuts
Equipment
- Large heavy pot
- deep fry thermometer
- Spider strainer
- piping bag
Ingredients
Main Ingredients
- 2 ¼ tsp instant yeast
- 2 cup whole milk 1/2 cup lukewarm for the dough, 1 1/2 cups for the pastry cream
- 1 cup granulated sugar 3 tbsp for the dough, 1/4 cup for the pastry cream, 1/2 cup for coating
- 2 ½ cup all purpose flour
- 2 tbsp potato starch optional
- ¾ tsp salt
- 6 large egg yolks 3 for the dough, 3 for the pastry cream
- 5 tbsp unsalted butter 1/4 cup softened for the dough, 1 tbsp for the cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 4 cup vegetable oil for frying
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the dough. Foam the yeast in warm milk and sugar, then knead with the flour, starch, salt, yolks, and butter for 8 to 10 minutes.
- Rise twice. Let the dough double in about 1 hour 30 minutes, roll 1/2 inch thick, cut 2 1/2 inch rounds, and rise 30 minutes more.
- Fry. Fry in oil at 350 degrees F for 1 to 1 1/2 minutes per side, drain, and roll in sugar while warm.
- Cook the cream. Whisk milk, sugar, cornstarch, and yolks over heat until thick, then stir in butter and vanilla and chill.
- Fill and dust. Pipe cream into cooled doughnuts and dust with powdered sugar.
