Bomboloni: Italian Cream-Filled Donuts Recipe

With all the tasty goods that emerged to existence, some origins are just hardly confirmed, but indulging in all the different versions that have branched out since the original is sometimes all that matters. Like the bomboloni!

Bomboloni is an Italian cream-filled donut popular for its rich and wide range of fillings, fluffy interior, and sugary exterior. It’s especially loved because you can easily play around with different fillings and toppings to make more exciting flavors like chocolate, matcha, raspberry, coffee chip, and would you believe there’s curry bomboloni too?

But of course, all these heavenly goodness only exist because there was a classic — one that’s plainly rolled in granulated sugar and filled with pastry cream. If you want to start making your own homemade bomboloni for snack or dessert, here’s the perfect, easy recipe for you!

For a thick and rich pastry cream filling, we’ll be using full cream milk (whole milk) from Mlekovita and Oleo Unsalted Butter, both of which you can buy from O-Superstore. Remember, your main ingredients have the most impact in your recipes. If the pastry cream filling isn’t made with the right ingredients, it can turn out dissatisftying despite a good dough, so make sure your dairy products are rich enough and high quality!

See full recipe below:

Ingredients

Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1/2 cup warm milk (110°F/45°C)
• 2 large eggs
• 1/4 cup melted unsalted butter
• 1/2 tsp vanilla extract
• 1/2 tsp salt

Pastry Cream Filling:

• 2 cups Mlekovita UHT Full-Cream Milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp Oleo Butter Blend Unsalted
• 1 tsp vanilla extract

Dusting:

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon (optional)

Preparation

Directions

1. Mix warm milk and yeast. Let sit for 5–10 minutes until foamy. In a large bowl, whisk flour, sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Stir to form a dough.
2. Transfer to a floured surface and knead for 5–7 minutes until smooth.
3. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Heat milk in a saucepan until it simmers. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour hot milk into the yolk mixture while whisking. Return to saucepan, stir constantly until thick. Remove from heat, stir in butter and vanilla. Cool.
5. Punch down dough, roll to 1/2-inch thickness, and cut out 3-inch circles. Place on a floured sheet, cover, and let rise 30 minutes.
6. Heat oil to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side until golden. Drain on paper towels.
7. Cool donuts, then pipe in pastry cream using a piping bag inserted at the side.
8. Roll filled donuts in sugar mixed with cinnamon if using.