Bombolini (Italian Donuts) – 3 Secrets to Perfect, Creamy, Sugar-Dusted Donuts

Oh, my heart! If there’s one recipe I could shout from the rooftops, it’s this one. Bombolini—those pillowy-soft, sugar-dusted Italian donuts—are truly something magical. Whether you’ve tasted them while strolling through the cobbled streets of Florence or this is your first introduction, I promise: you’re in for a treat. Bombolini (Italian Donuts) are fluffy fried pastries, usually filled with pastry cream, and they’re absolutely everything you want in a sweet indulgence!

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What Are Bombolini (Italian Donuts)?

Let’s talk about what makes these Italian donuts so special. Bombolini (plural for bombolone) are yeast-raised doughnuts—think soft, airy centers with golden, crisp edges. Unlike their American cousins, they’re often filled after frying, with luxurious vanilla pastry cream, jam, or even Nutella. One bite and you’ll understand why they’ve become beloved across Italy—and now, hopefully, your kitchen too.

Reasons to Love This Bombolini (Italian Donuts) Recipe

Authentically Italian – Made with rich egg yolks and a silky-smooth pastry cream
Light and airy – These aren’t dense donuts. They’re soft and cloud-like
Perfect for gatherings – Whether it’s brunch, birthdays, or weekend treats, these shine
Endless filling possibilities – Switch up the cream for jam or chocolate, and it’s a whole new experience

What Do Bombolini (Italian Donuts) Taste Like?

Imagine the softest, most buttery donut you’ve ever had—light as a feather, with a gentle chew and a rich, golden flavor. The outer layer gets tossed in sugar (or powdered sugar), giving it a sweet crunch. Then you hit the center: velvety pastry cream, warm vanilla, not too sweet—just right. It’s nostalgic, comforting, and completely irresistible.

Healthier? Surprisingly, Yes!

Okay, let’s be real—they’re still donuts. BUT the dough uses only ¼ cup of butter and mostly milk, making it much lighter than traditional deep-fried sweets. Plus, you can bake them instead of frying if you’re looking for a slightly healthier twist (see tips section).

Ingredients for Bombolini (Italian Donuts)

For the Dough:

• 2¼ tsp instant yeast
• ½ cup lukewarm milk
• 3 tbsp granulated sugar
• 2½ cups all-purpose flour
• 2 tbsp potato starch (optional, helps tenderness)
• ¼ tsp salt
• 3 egg yolks
• ¼ cup unsalted butter, softened
• Vegetable oil, for frying
• Sugar or powdered sugar, for coating

For the Pastry Cream:

• 1½ cups whole milk
• ¼ cup granulated sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• Stand mixer or hand mixer (optional, but helpful)
• Saucepan (for pastry cream)
• Rolling pin
• Round cookie cutter or glass (2-3 inch diameter)
• Deep frying thermometer
• Slotted spoon
• Piping bag (for filling)
• Paper towels (for draining)

How to Make Bombolini (Italian Donuts) – Step-by-Step

1. Make the Dough

1. In a bowl, mix lukewarm milk with yeast and sugar. Let sit for 5 minutes until foamy.
2. Add flour, potato starch (if using), and salt. Mix.
3. Add in the egg yolks and softened butter. Knead until smooth—about 8–10 minutes by hand or 5 in a stand mixer.
4. Cover and let the dough rise in a warm place for 1–1½ hours or until doubled in size.

2. Prepare the Pastry Cream

1. In a saucepan, heat the milk until just steaming.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy.
3. Slowly pour the hot milk into the yolk mixture while whisking continuously.
4. Return to saucepan and cook over low heat, whisking until thickened (about 5 minutes).
5. Remove from heat, stir in butter and vanilla. Chill with plastic wrap touching the surface to prevent a skin from forming.

3. Shape and Fry

1. Roll out the risen dough on a lightly floured surface to about ½ inch thickness.
2. Cut into rounds with a cutter or glass.
3. Place on parchment-lined tray, cover, and let rise again for 30 minutes.
4. Heat oil in a deep pan to 350°F (175°C). Fry donuts 2–3 at a time, 1–2 minutes per side until golden.
5. Drain on paper towels, then roll in sugar while still warm.

4. Fill Them Up

1. Once cool enough to handle, use a skewer or knife to create a small hole in the side.
2. Pipe in the chilled pastry cream using a piping bag.

Variations & Substitutions

No potato starch? Skip it. It adds tenderness, but isn’t essential.
No milk? Use almond or oat milk for a dairy-free twist.
Change up the filling. Try lemon curd, raspberry jam, chocolate ganache, or mascarpone cream.
Bake instead of fry. Bake at 375°F for 10–12 minutes. They won’t be as golden, but still tasty.

What to Serve with Bombolini (Italian Donuts)

These are perfect on their own, but if you want to really impress:
A dusting of cinnamon-sugar for a fall-inspired twist
Serve with espresso or cappuccino
A scoop of vanilla gelato on the side

Tips for the Best Bombolini (Italian Donuts)

Make sure your milk is lukewarm—not hot, not cold—for the yeast to activate properly
Don’t over-flour the dough or they’ll turn dense
Let the dough rise somewhere warm and draft-free—inside the oven with the light on works wonders
Chill your pastry cream completely before piping
Fry in small batches to avoid dropping the oil temperature

How to Store Bombolini (Italian Donuts)

Fresh is best, but if you need to store them:
Unfilled donuts: Store in an airtight container at room temp for 1–2 days
Filled donuts: Keep in the fridge for up to 2 days
Reheat in the microwave for 10 seconds to bring back softness

Frequently Asked Questions

Can I freeze Bombolini?

Yes. Freeze unfilled, cooled donuts. Reheat in oven at 300°F until warm, then fill and sugar-coat.

Can I make the dough ahead?

Absolutely. Let it rise overnight in the fridge. Bring to room temp before shaping.

What oil is best for frying?

Neutral oils like vegetable, canola, or sunflower oil work great—avoid olive oil.

Final Thoughts – A Taste of Italy at Home

There’s just something magical about making Bombolini from scratch. They’re a labor of love—but one that rewards you with every fluffy, creamy, sugar-coated bite. These Italian donuts are joy in edible form, and once you make them, you’ll never want to go back to store-bought again.

If you’re in the mood for more cozy, indulgent recipes, here are some must-tries from Poulef:

• Lemon Ricotta Pancakes – light, fluffy, and packed with citrusy zing
• Vanilla Cream Puffs – another classic pastry with a luscious cream filling
• Custard Tartlets – perfect little bites of creamy goodness in a buttery shell

Share Your Bombolini Creations

Tried this recipe? I’d absolutely love to see it. Share your delicious bombolini photos and tag me on Pinterest. Your kitchen masterpieces bring so much joy—don’t be shy!

Nutritional Information (Approx. per donut)

Calories: 210
Carbs: 26g
Protein: 4g
Fat: 10g
Sugar: 8g

Note: This varies depending on frying oil absorption and filling amount.

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