Soft Italian Doughnuts

Category: Let's Bake Something Wonderful

Airy filled doughnuts using soft dough and sweet cream. Takes about 4 hours with resting. Yields 10-12 servings.
Hannah Author
Updated on Sat, 17 May 2025 19:02:24 GMT
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Feather-light and just the right level of sweetness, these classic Italian Bomboloni turn basic pantry staples into soft, cushiony doughnuts packed with smooth pastry cream. Every bite serves up a dreamy combo of golden crust and ultra-creamy custard. They're the real deal for a proper Italian morning bite, and nothing beats them with a fresh cup of cappuccino.

After tweaking my method a bunch of times, I’ve figured out the best texture comes from a mix of bread flour for chew and 00 flour for that incredible softness. That’s the trick to doughnuts that are next-level delicious.

Irresistible Ingredients Guide

  • Pure vanilla: Rounds out the flavor with warmth.
  • Top-notch butter: Brings richness to the dough.
  • Strong bread flour: Gives it that wonderful bite.
  • Italian 00 flour: Makes everything super tender.
  • Fresh eggs: Help the dough come together just right.

Making Magic Happen

Filling Time:
Load up the doughnuts with lots of pastry cream for true Italian flair.
Cream Cooking:
Let that cream thicken up nicely on the stove.
Sugary Roll:
Toss them in sugar while they’re still toasty for the best stick.
Gold Standard Frying:
Cook until they’re perfectly golden all around.
Heat Matters:
Keep a close eye on the frying oil so they cook evenly.
Gentle Hands Shaping:
Don’t squish out the bubbles when shaping the dough.
Super Rise:
Let the dough triple in size for extra-light results.
Start Mixing:
Knead slowly to let gluten get stretchy.
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The real magic unfolds as you give the dough a long, lazy rise. That’s when everything gets impossibly fluffy. The smell of freshly fried doughnuts fills the kitchen and, honestly, waiting for them to cool is the hardest part.

Serving Up Perfection

Stack these Italian beauties on a wooden board with a good dusting of powdered sugar. For the ultimate morning vibe, pair with a frothy cappuccino. Lay out a few filling choices—classic vanilla, chocolate, fruity jams—so everyone can pick what they love best.

Fun Twists

Give a grown-up boost to your doughnuts by blending limoncello into the cream for a zesty surprise. Get creative: fill them with homemade Nutella, dulce de leche, or espresso-kissed whipped cream. If you’re celebrating, add some orange zest to the dough and stuff with a lush chocolate hazelnut filling.

Storing Like a Pro

They’re at their best fresh and warm but if you need to save some, keep unfilled doughnuts sealed tight at room temperature up to two days. Refrigerate the cream on its own and fill when you’re ready to eat. Want that just-baked feel? Pop unfilled bomboloni in a warm oven for a few minutes before serving.

Hot Oil Know-How

Keep the oil steady between 170 and 175°C (about 337 to 347°F) for the best results. If it gets too hot, you’ll end up with over-browned outsides and raw insides. Too cool and they’ll get greasy. Use a candy thermometer so you’re never guessing.

I’ve learned that waiting is everything with these Bomboloni. Letting them slowly rise and watching the temp brings you the airiest pastries. No need to head to a fancy bakery when you can make these at home, whether you’re waking up late or treating yourself in the afternoon.

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Recipe FAQs

→ Why mix two types of flour?
Blending bread and 00 flours creates the perfect balance—bread flour builds strength, while 00 adds softness.
→ Can these be prepped in advance?
Best enjoyed fresh, but you can keep them airtight for up to 2 days. Fill them close to serving.
→ What if my dough feels sticky?
Measuring by cups can be inaccurate. Add a little flour slowly—1 tablespoon at a time—until it's not sticky.
→ What’s the ideal frying temperature?
Oil should stay steady at 170°C/337°F. A thermometer works great to stay on point.
→ Can other fillings be used?
Of course! Besides pastry cream, try using Nutella, fruit jam, or a thick custard to mix it up.

Italian Doughnuts Bomboloni

Fluffy, airy doughnuts packed with creamy vanilla filling and dusted in sugar. A beloved Italian favorite made fresh and tasty.

Preparation Time
180 min
Cooking Time
60 min
Total Time
240 min

Category: Sweet Kitchen

Difficulty Level: Advanced

Cuisine: Italian

Yield: 12 Servings (10-12 big doughnuts)

Dietary Preferences: Vegetarian

Ingredients

→ Dough

01 280g (2 cups) bread flour for strength
02 280g (2 cups) 00 or plain flour
03 3 eggs, large and room temp
04 90g (6.5 tbsp) butter, softened
05 100g (1/2 cup) white sugar
06 120ml (1/2 cup) warm milk
07 1 tsp vanilla essence or 1/2 tsp vanilla paste
08 7g (2 1/4 tsp) quick yeast
09 A tiny pinch of salt
10 2-3 tbsp powdered sugar or superfine sugar for coating
11 Neutral oil like sunflower or veggie for frying

→ Pastry Cream

12 5 yolks from eggs
13 500ml (2.5 cups) milk
14 30g (1/4 cup) cornstarch
15 70g (1/3 cup) white sugar
16 1/2 tsp vanilla paste or a whole vanilla pod
17 One lemon, finely zested

Directions

Step 01

Combine the flours, sugar, and yeast. Toss in butter, eggs, milk, vanilla, and salt. Mix with a dough hook for about 10 minutes until the dough's smooth and stretchy.

Step 02

Form the dough into a ball, pop it in a greased bowl. Cover it up and let it expand for 2-3 hours until it's tripled in size.

Step 03

Roll out the dough to about 1/2 inch thickness. Cut out 3.5-inch circles. Let these sit for 1-1.5 hours until puffed up dramatically.

Step 04

Beat egg yolks, sugar, vanilla, and zest. Stir in cornstarch. Heat the milk, mix it in gradually. Keep cooking until thickened. Cool down completely.

Step 05

Fry at 170°C for 2 minutes on each side. Roll the hot doughnuts in sugar, let them cool slightly, then pipe in the pastry cream.

Notes

  1. Follow yeast packaging for activation if needed
  2. Dough should feel sticky, not too wet
  3. Oil needs at least 3 inches depth for frying
  4. Coat in sugar while they're still warm

Required Equipment

  • Mixer with dough hook attachment
  • Thermometer for hot oil
  • Piping bag with a medium-sized tip
  • 3.5-inch circular cutter

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Has dairy in it
  • Includes egg content
  • Contains gluten/wheat

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 424
  • Fats: 14 g
  • Carbohydrates: 61 g
  • Proteins: 12 g