
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.

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.

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.