Sometimes you just need something warm and sweet to start your day. This Italian Bomboloni recipe brings the bakery right into your kitchen. These light, airy donuts are perfect for a slow winter morning. Your family will love the smell of fresh dough frying in the pan. They are pillowy soft and filled with a rich, velvety vanilla cream.
What Makes This Recipe Special
These donuts are a classic Italian treat often enjoyed during Carnival season. They are much lighter than a typical American donut. The use of lemon zest adds a fresh, bright flavor to the dough. Using a mix of flours ensures a perfect, elastic texture every time. You get a satisfying crunch from the sugar coating on the outside. It is the ultimate comfort food for a cozy weekend at home.
Simple Method
Making yeast dough can feel intimidating, but you can totally do this. Your stand mixer does most of the heavy lifting for you. The secret is letting the dough rise in a warm, draft-free spot. You will prepare the cream while the dough proofs to save time. This makes the whole process feel smooth and manageable for any home cook. Even if you are new to frying, these steps are easy to follow.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh lemon zest makes a huge difference in the final taste.
- 250g Manitoba (bread) flour
- 250g Italian 00 flour
- 250ml whole milk, warmed to 40°C
- 7g instant dry yeast
- 60g granulated sugar, plus extra for coating
- 2 large eggs, room temperature
- 60g unsalted butter, softened and cubed
- 1 tsp vanilla extract
- Zest of 1 organic lemon
- 5g fine sea salt
- 1 liter sunflower oil for deep frying
- 500ml whole milk (for the crema)
- 4 large egg yolks (for the crema)
- 100g granulated sugar (for the crema)
- 40g cornstarch (for the crema)
- 1 vanilla bean, split and scraped (for the crema)
Step-by-Step
- Prepare the dough by dissolving yeast and 10g of sugar in the warm milk; let stand for 5 minutes until foamy.
- In a stand mixer fitted with a dough hook, combine both flours, remaining sugar, salt, and lemon zest.
- Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Knead on low speed for 8-10 minutes until a smooth, elastic dough forms.
- Incorporate the softened butter one cube at a time, ensuring each piece is fully absorbed before adding the next.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and proof in a warm environment for 2 hours or until doubled in size.
- While dough proofs, prepare the Crema Pasticcera: Heat 500ml milk with vanilla bean until steaming.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl until pale. Gradually temper the yolks by pouring in 1/3 of the hot milk while whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, whisking vigorously until the custard thickens. Transfer to a bowl, cover with film touching the surface, and chill.
- Punch down the risen dough. Roll out on a floured surface to 1.5cm thickness. Cut into 8cm circles using a round cutter.
- Place rounds on individual squares of parchment paper. Cover and proof for a second time for 60-90 minutes.
- Heat oil to 170°C (340°F). Carefully drop the dough rounds (with their parchment paper) into the oil. Remove the paper with tongs once it detaches.
- Fry for 2-3 minutes per side until deep golden brown. Drain on paper towels.
- Roll the warm bomboloni in granulated sugar immediately to ensure even coating.
- Once cooled slightly, poke a hole in the side or top using a small knife. Use a piping bag to inject the chilled Crema Pasticcera until the doughnut is heavy and full.
Best Ways to Enjoy It
These are best served warm while the sugar is still crisp. Pair them with a strong espresso or a cold glass of milk. You can place them on a large platter for a brunch. They make a stunning centerpiece for any holiday breakfast table. Gather the family, pour the coffee, and enjoy a slow morning together.
Storage & Reheating
Bomboloni are best eaten the day they are made. You can store leftovers in the fridge for up to two days. Keep them in an airtight container to prevent them from drying out. The cream filling needs to stay cold to stay fresh. If you need to reheat, use a low oven for a few minutes. This helps the dough soften without melting the cream too much.
Tips for Best Results
- Don’t skip the second proofing time for the fluffiest results.
- Avoid overcrowding the frying pot so the oil temperature stays steady.
- Use a thermometer to ensure your oil is exactly 170°C.
- Make the pastry cream a day early to save time on the weekend.
- Add a pinch of cinnamon to your sugar coating for a winter twist.
- Ensure your eggs and butter are at room temperature before mixing.
- Use a small knife to create a deep pocket for more filling.
Ways to Switch It Up
- Swap the vanilla cream for Nutella or your favorite fruit jam.
- Use dairy-free milk and butter for a lactose-friendly version.
- Dust with powdered sugar instead of granulated for a softer look.
- Add orange zest instead of lemon for a different citrus aroma.
Common Questions
Can I make the dough ahead of time?
Yes, you can let the dough rise in the fridge overnight. This actually develops a deeper flavor and makes rolling easier. Just let it come to room temperature before cutting.
What if I don’t have a piping bag?
You can use a sturdy plastic storage bag instead. Simply snip off one corner and use it to fill the donuts. It works perfectly for beginners without special tools.
Will kids enjoy these?
Kids absolutely love these because they are fun and messy. They can even help roll the warm donuts in the sugar. It is a great way to get them involved.
I hope these fluffy treats bring a little warmth to your winter mornings. Nothing beats the joy of a fresh, homemade donut shared with family. Happy cooking!
— Alex
Ingredients
- 250 g Manitoba (bread) flour
- 250 g Italian 00 flour
- 250 ml whole milk, warmed to 40°C
- 7 g instant dry yeast
- 60 g granulated sugar, plus extra for coating
- 2 large eggs , room temperature
- 60 g unsalted butter, softened and cubed
- 1 tsp vanilla extract
- Zest of 1 organic lemon
- 5 g fine sea salt
- 1 liter sunflower oil for deep frying
- 500 ml whole milk (for the crema)
- 4 large egg yolks (for the crema)
- 100 g granulated sugar (for the crema)
- 40 g cornstarch (for the crema)
- 1 vanilla bean , split and scraped (for the crema)
Instructions
- Prepare the dough by dissolving yeast and 10g of sugar in the warm milk; let stand for 5 minutes until foamy.
- In a stand mixer fitted with a dough hook, combine both flours, remaining sugar, salt, and lemon zest.
- Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Knead on low speed for 8-10 minutes until a smooth, elastic dough forms.
- Incorporate the softened butter one cube at a time, ensuring each piece is fully absorbed before adding the next.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and proof in a warm environment for 2 hours or until doubled in size.
- While dough proofs, prepare the Crema Pasticcera: Heat 500ml milk with vanilla bean until steaming.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl until pale. Gradually temper the yolks by pouring in 1/3 of the hot milk while whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, whisking vigorously until the custard thickens. Transfer to a bowl, cover with film touching the surface, and chill.
- Punch down the risen dough. Roll out on a floured surface to 1.5cm thickness. Cut into 8cm circles using a round cutter.
- Place rounds on individual squares of parchment paper. Cover and proof for a second time for 60-90 minutes.
- Heat oil to 170°C (340°F). Carefully drop the dough rounds (with their parchment paper) into the oil. Remove the paper with tongs once it detaches.
- Fry for 2-3 minutes per side until deep golden brown. Drain on paper towels.
- Roll the warm bomboloni in granulated sugar immediately to ensure even coating.
- Once cooled slightly, poke a hole in the side or top using a small knife. Use a piping bag to inject the chilled Crema Pasticcera until the doughnut is heavy and full.
