Few desserts capture the soul of Italian pastry quite like Bomboloni alla Crema. These irresistibly soft, sugar-dusted donuts filled with silky vanilla custard are a staple in Italian cafés, bakeries, and seaside pastry shops. Unlike American-style donuts with holes, bomboloni are pillowy rounds without a center hole, designed specifically to hold a generous amount of luscious filling.

Bomboloni alla crema are more than just a sweet treat—they are a cultural experience. In Italy, they’re often enjoyed for breakfast with a cappuccino, as an afternoon indulgence, or as a comforting dessert after dinner. Their golden exterior gives way to a cloud-like interior, and the rich crema pasticcera inside adds a luxurious finish that feels both nostalgic and indulgent.

This guide will walk you through everything you need to know to make authentic bomboloni alla crema at home—from the history behind them to expert tips for achieving bakery-level results.

What Are Bomboloni alla Crema?

Bomboloni are Italian-style yeast donuts, traditionally fried until golden and rolled in sugar. While they can be filled with chocolate, jam, or Nutella, bomboloni alla crema are filled with classic Italian pastry cream, known as crema pasticcera. This custard is smooth, vanilla-scented, and rich without being heavy.

Originating in central Italy—particularly Tuscany—bomboloni have become beloved across the country. Unlike filled donuts that are injected after frying, bomboloni are often filled generously so that each bite delivers both airy dough and creamy filling.

Why You’ll Love This Recipe

Authentic Italian bakery-style texture
Soft, fluffy dough with a rich custard center
Perfect for breakfast, dessert, or special occasions
Make-ahead friendly custard filling
Customizable with different fillings and coatings

Ingredients for Bomboloni alla Crema

For the Bomboloni Dough

All-purpose flour
Granulated sugar
Instant yeast
Whole milk
Unsalted butter
Eggs
Salt
Vanilla extract
Neutral oil (for frying)

For the Crema Pasticcera (Custard Filling)

Whole milk
Egg yolks
Granulated sugar
Cornstarch
Vanilla bean or vanilla extract
Unsalted butter (optional, for richness)

For Finishing

Granulated sugar or powdered sugar

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit until foamy. Add eggs, melted butter, vanilla, and salt. Gradually mix in flour until a soft dough forms.

2. Knead and Rise

Knead the dough until smooth and elastic, about 8–10 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

3. Make the Crema Pasticcera

Heat milk with vanilla until just steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly temper with warm milk, then return to the saucepan and cook until thick and smooth. Chill completely.

4. Shape the Bomboloni

Roll out the risen dough and cut into rounds. Place on a floured tray, cover, and let rise again until puffy.

5. Fry to Perfection

Heat oil to 350°F (175°C). Fry bomboloni in batches until golden on both sides. Drain on paper towels.

6. Fill and Finish

Once cooled slightly, fill with chilled crema pasticcera using a piping bag. Roll in sugar or dust with powdered sugar before serving.

Expert Tips for Perfect Bomboloni

Keep oil temperature steady for even frying
Chill custard fully before filling
Don’t overcrowd the fryer
Use bread flour for extra chew if desired
Serve fresh for best texture

Variations to Try

Chocolate Bomboloni: Fill with chocolate pastry cream
Lemon Cream Bomboloni: Add lemon zest to the custard
Baked Bomboloni: Bake instead of fry for a lighter version
Cinnamon Sugar Bomboloni: Roll in cinnamon sugar instead of plain sugar

Serving Suggestions

Bomboloni alla crema are best enjoyed warm, paired with:

Espresso or cappuccino
Hot chocolate
Fresh berries
A light dusting of cocoa powder

Cultural Fun Facts

Bomboloni are especially popular at Italian beach cafés
Traditionally eaten for breakfast, not dessert
“Bombolone” translates roughly to “big bomb,” referencing their round shape
Similar pastries exist worldwide, but Italian crema sets these apart

Storage and Make-Ahead Tips

Custard can be made 2 days ahead
Unfilled bomboloni keep for 1 day
Filled bomboloni are best eaten the same day
Avoid refrigeration after filling to maintain softness