Cream Filled Bomboloni Delectable and Simple Recipe

Name: Cream Filled Bomboloni
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 cups all-purpose flour; 0.25 cup granulated sugar; 1 packet active dry yeast (2 1/4 teaspoons); 0.5 teaspoon salt; 0.5 cup whole milk, warmed; 2 large eggs, at room temperature; 0.25 cup unsalted butter, melted; 1 cup heavy cream; 0.25 teaspoon vanilla extract; 0 for dusting powdered sugar; 0 for frying vegetable oil

November 29, 2025April 21, 2025 by Charlotte

Are you ready to dive into a sweet treat that’s both simple and delicious? Cream filled bomboloni are soft, fluffy doughnuts that can brighten any day. With just a few common ingredients, you can create these delightful bites right in your kitchen. In this post, I’ll walk you through an easy recipe for bomboloni that will impress your friends and family. Let’s get started on this tasty adventure!

Why I Love This Recipe

Deliciously Creamy Filling: The whipped cream filling adds a luxurious and indulgent touch to each bite, making these bomboloni irresistible.
Perfectly Golden Brown: Frying the doughnuts at the right temperature ensures they come out crispy on the outside and soft on the inside, creating a delightful texture contrast.
Fun to Make: The process of kneading and shaping the dough, followed by frying, is a fun and rewarding culinary experience that’s great for all skill levels.
A Crowd-Pleaser: These cream-filled bomboloni are always a hit at gatherings and parties, bringing joy and sweet smiles to everyone who tries them.

Ingredients

List of Ingredients

– 2 cups all-purpose flour

– 1/4 cup granulated sugar

– 1 packet active dry yeast

– 1/2 teaspoon salt

– 1/2 cup whole milk, warmed

– 2 large eggs, at room temperature

– 1/4 cup unsalted butter, melted

– 1 cup heavy cream

– 1/4 teaspoon vanilla extract

– Powdered sugar for dusting

– Vegetable oil for frying

To make your cream-filled bomboloni, gather these simple ingredients. Use fresh items for the best taste. The flour gives structure, while the sugar adds sweetness. The yeast helps the dough rise and become fluffy.

Warmed milk activates the yeast. Room temperature eggs mix well into the dough. Melted butter adds richness and flavor. Heavy cream is the star for the filling, and vanilla gives it a nice touch. Powdered sugar adds a sweet finish, and vegetable oil is key for frying.

Make sure to measure everything accurately. This detail helps ensure your bomboloni turn out great. Ready to get started? Let’s move on to the next steps!

Step-by-Step Instructions

Active Dry Yeast Preparation

– Combine warm milk and yeast.

– Allow it to become frothy.

Start by warming the milk. It should feel warm but not hot. Add the yeast to the milk and mix gently. Let it sit for about five minutes. This step is vital. The yeast needs to foam to show it’s alive. If it doesn’t foam, the yeast may be dead.

Mixing Dry Ingredients

– Combine flour, sugar, and salt.

In another bowl, mix the flour, sugar, and salt. Use a whisk to blend these well. This step ensures even flavor in the dough. The sugar helps with sweetness while the salt adds balance.

Forming the Dough

– Mix wet and dry ingredients.

– Knead until smooth.

Add the frothy yeast mixture to the dry mix. Then, add the eggs and melted butter. Stir until the dough starts to come together. Now, place the dough on a floured surface. Knead the dough for about eight to ten minutes. You want it smooth and elastic. This process builds the dough’s structure.

First Rise

– Place dough in a greased bowl.

– Cover and let rise.

Transfer the dough to a greased bowl. Cover it with a clean towel. Let it rise in a warm place. This usually takes one to one and a half hours. You want it to double in size. This step is crucial for soft bomboloni.

Preparing Cream Filling

– Whip heavy cream and vanilla extract.

While the dough rises, make the cream filling. In a chilled bowl, beat the heavy cream with vanilla extract. Use medium-high speed until soft peaks form. This will take a few minutes. Chill it in the fridge until you’re ready to fill the bomboloni.

Final Assembly and Frying

– Roll out the dough and cut circles.

– Second rise before frying.

– Fry and cool the bomboloni.

Once the dough has risen, punch it down. Roll it out to about half an inch thick. Use a round cutter to cut circles. Place these on a baking sheet and cover with a towel. Let them rise again for about 30 minutes.

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the doughnuts in batches. Cook them until golden brown on both sides, about two to three minutes. Remove them and let them drain on paper towels.

After cooling, fill each bomboloni with the whipped cream. Use a piping bag or skewer for this. Finally, dust them with powdered sugar before serving. Enjoy the deliciousness!

Tips & Tricks

Ensuring Perfect Dough Consistency

Tips for kneading

Kneading is key to great bomboloni. You want to knead the dough for about 8 to 10 minutes. Use your palms to push down and fold the dough. This builds the gluten, which makes the dough stretchy. If the dough sticks to your hands, sprinkle a bit of flour.

Ideal rising conditions

Dough needs warmth to rise well. Place the dough in a warm spot, like near your oven or a sunny window. Cover it with a clean towel to keep it cozy. Let it rise until it doubles in size, which should take about 1 to 1.5 hours.

Frying Tips

Maintaining the right oil temperature

Oil temperature is crucial for frying bomboloni. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn while the inside stays raw. If it’s too cool, the doughnuts will soak up too much oil.

Frying in small batches

Fry the bomboloni in small batches. This keeps the oil temperature steady. Fry for about 2 to 3 minutes on each side. You want a golden brown color. Avoid overcrowding the pot, as this can lead to uneven cooking.

Filling Techniques

Using a piping bag

A piping bag is perfect for filling your bomboloni. Fill it with the whipped cream and use a medium-sized nozzle. Insert the nozzle into the doughnut’s side and gently squeeze. This helps avoid tearing the doughnut.

Choosing the right nozzle

Pick a nozzle that is about 1/4 inch wide. This allows for a good flow of cream without making a big hole. You want enough filling, but not too much that it bursts out of the doughnut.

Pro Tips

Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better incorporation, resulting in a smoother dough.
Check Oil Temperature: Use a kitchen thermometer to maintain the oil at 350°F (175°C) for perfect frying; too hot will brown the outside too fast while leaving the inside raw.
Don’t Overfill the Bomboloni: When filling with cream, be careful not to overfill as it may cause the doughnut to burst, leading to a messy presentation.
Let Them Cool: Allow the bomboloni to cool slightly before filling to avoid melting the cream filling and ensure a delightful texture.

Variations

Different Cream Fillings

You can fill bomboloni with many cream flavors. Classic whipped cream is a favorite. You can also try chocolate, coffee, or lemon cream. For a fruity twist, use fruit-based fillings like raspberry or strawberry jam. These options add fun and variety to each bite.

Toppings and Decorations

Toppings can make your bomboloni even more special. A chocolate glaze is a great choice. You can melt chocolate and dip the top of each doughnut. Another idea is to sprinkle your bomboloni with chopped nuts or spices. Try cinnamon or powdered sugar for a sweet touch.

Gluten-Free Alternatives

If you need a gluten-free option, you can substitute all-purpose flour with gluten-free flour blends. These blends work well for the dough. For vegan bomboloni, replace eggs with flaxseed meal and use almond milk. You can also use coconut cream instead of heavy cream for the filling. This way, everyone can enjoy delicious bomboloni!

Storage Info

Storing Bomboloni

To keep your bomboloni fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. If you stack them, place parchment paper between layers. This helps avoid sticking.

How to Reheat

When it’s time to enjoy your bomboloni again, reheat them in an oven. Set the oven to 350°F (175°C). Place them on a baking sheet for about 5-7 minutes. This method keeps them soft and warm. Avoid using a microwave since it can make them soggy.

Freezing Instructions

If you want to freeze bomboloni, here’s how:

1. Cool Completely: Let the bomboloni cool down completely after frying.

2. Wrap Individually: Wrap each one in plastic wrap. This keeps them fresh.

3. Use a Freezer Bag: Place the wrapped bomboloni in a freezer bag. Squeeze out as much air as possible before sealing.

4. Label and Date: Don’t forget to label the bag. Include the date for easy tracking.

To thaw, take them out of the freezer. Let them sit in the fridge overnight. For a quicker method, set them at room temperature for a few hours. Enjoy your bomboloni fresh, tasty, and ready to eat!

FAQs

Can I make Bomboloni in advance?

Yes, you can make bomboloni in advance. Prepare the dough and let it rise. After the first rise, you can shape the dough into circles. Freeze the un-fried dough on a baking sheet. Once frozen, store them in a bag. When ready, fry them straight from the freezer.

What can I use instead of heavy cream for the filling?

If you don’t have heavy cream, use whipped coconut cream. It gives a nice flavor. You can also use cream cheese mixed with milk. This will create a thick and rich filling.

How do I know when the doughnuts are fully cooked?

Doughnuts are done when they turn golden brown. They should be light and airy. You can also test by inserting a toothpick; it should come out clean.

Where can I buy authentic Bomboloni?

You can find authentic bomboloni at Italian bakeries. Some cafes also serve them fresh. If you’re lucky, you may find them at local food markets or fairs.

How long do Bomboloni stay fresh?

Bomboloni stay fresh for 1-2 days at room temperature. Store them in an airtight container. For longer freshness, keep them in the fridge for up to a week.

What if my yeast doesn’t foam?

If your yeast doesn’t foam, it may be dead. Check the expiration date on the packet. If the milk is too hot, it can kill the yeast. Use warm milk, about 110°F (43°C). Adjust the temperature and try again.

Making Bomboloni is fun and rewarding. We covered the key ingredients, step-by-step methods, and tips for perfect results. You learned about dough consistency, filling techniques, and even ways to customize your treat. Remember, practice makes perfect. Don’t hesitate to experiment with different fillings and toppings. Enjoy the process and share your Bomboloni with friends. They will love your creation. Happy cookin

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet active dry yeast - 1/2 teaspoon salt - 1/2 cup whole milk, warmed - 2 large eggs, at room temperature - 1/4 cup unsalted butter, melted - 1 cup heavy cream - 1/4 teaspoon vanilla extract - Powdered sugar for dusting - Vegetable oil for frying To make your cream-filled bomboloni, gather these simple ingredients. Use fresh items for the best taste. The flour gives structure, while the sugar adds sweetness. The yeast helps the dough rise and become fluffy. Warmed milk activates the yeast. Room temperature eggs mix well into the dough. Melted butter adds richness and flavor. Heavy cream is the star for the filling, and vanilla gives it a nice touch. Powdered sugar adds a sweet finish, and vegetable oil is key for frying. Make sure to measure everything accurately. This detail helps ensure your bomboloni turn out great. Ready to get started? Let’s move on to the next steps! {{ingredient_image_1}} - Combine warm milk and yeast. - Allow it to become frothy. Start by warming the milk. It should feel warm but not hot. Add the yeast to the milk and mix gently. Let it sit for about five minutes. This step is vital. The yeast needs to foam to show it's alive. If it doesn't foam, the yeast may be dead. - Combine flour, sugar, and salt. In another bowl, mix the flour, sugar, and salt. Use a whisk to blend these well. This step ensures even flavor in the dough. The sugar helps with sweetness while the salt adds balance. - Mix wet and dry ingredients. - Knead until smooth. Add the frothy yeast mixture to the dry mix. Then, add the eggs and melted butter. Stir until the dough starts to come together. Now, place the dough on a floured surface. Knead the dough for about eight to ten minutes. You want it smooth and elastic. This process builds the dough's structure. - Place dough in a greased bowl. - Cover and let rise. Transfer the dough to a greased bowl. Cover it with a clean towel. Let it rise in a warm place. This usually takes one to one and a half hours. You want it to double in size. This step is crucial for soft bomboloni. - Whip heavy cream and vanilla extract. While the dough rises, make the cream filling. In a chilled bowl, beat the heavy cream with vanilla extract. Use medium-high speed until soft peaks form. This will take a few minutes. Chill it in the fridge until you're ready to fill the bomboloni. - Roll out the dough and cut circles. - Second rise before frying. - Fry and cool the bomboloni. Once the dough has risen, punch it down. Roll it out to about half an inch thick. Use a round cutter to cut circles. Place these on a baking sheet and cover with a towel. Let them rise again for about 30 minutes. In a deep pot, heat vegetable oil to 350°F (175°C). Fry the doughnuts in batches. Cook them until golden brown on both sides, about two to three minutes. Remove them and let them drain on paper towels. After cooling, fill each bomboloni with the whipped cream. Use a piping bag or skewer for this. Finally, dust them with powdered sugar before serving. Enjoy the deliciousness! Tips for kneading Kneading is key to great bomboloni. You want to knead the dough for about 8 to 10 minutes. Use your palms to push down and fold the dough. This builds the gluten, which makes the dough stretchy. If the dough sticks to your hands, sprinkle a bit of flour. Ideal rising conditions Dough needs warmth to rise well. Place the dough in a warm spot, like near your oven or a sunny window. Cover it with a clean towel to keep it cozy. Let it rise until it doubles in size, which should take about 1 to 1.5 hours. Maintaining the right oil temperature Oil temperature is crucial for frying bomboloni. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn while the inside stays raw. If it’s too cool, the doughnuts will soak up too much oil. Frying in small batches Fry the bomboloni in small batches. This keeps the oil temperature steady. Fry for about 2 to 3 minutes on each side. You want a golden brown color. Avoid overcrowding the pot, as this can lead to uneven cooking. Using a piping bag A piping bag is perfect for filling your bomboloni. Fill it with the whipped cream and use a medium-sized nozzle. Insert the nozzle into the doughnut’s side and gently squeeze. This helps avoid tearing the doughnut. Choosing the right nozzle Pick a nozzle that is about 1/4 inch wide. This allows for a good flow of cream without making a big hole. You want enough filling, but not too much that it bursts out of the doughnut. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better incorporation, resulting in a smoother dough. Check Oil Temperature: Use a kitchen thermometer to maintain the oil at 350°F (175°C) for perfect frying; too hot will brown the outside too fast while leaving the inside raw. Don't Overfill the Bomboloni: When filling with cream, be careful not to overfill as it may cause the doughnut to burst, leading to a messy presentation. Let Them Cool: Allow the bomboloni to cool slightly before filling to avoid melting the cream filling and ensure a delightful texture. {{image_2}} You can fill bomboloni with many cream flavors. Classic whipped cream is a favorite. You can also try chocolate, coffee, or lemon cream. For a fruity twist, use fruit-based fillings like raspberry or strawberry jam. These options add fun and variety to each bite. Toppings can make your bomboloni even more special. A chocolate glaze is a great choice. You can melt chocolate and dip the top of each doughnut. Another idea is to sprinkle your bomboloni with chopped nuts or spices. Try cinnamon or powdered sugar for a sweet touch. If you need a gluten-free option, you can substitute all-purpose flour with gluten-free flour blends. These blends work well for the dough. For vegan bomboloni, replace eggs with flaxseed meal and use almond milk. You can also use coconut cream instead of heavy cream for the filling. This way, everyone can enjoy delicious bomboloni! To keep your bomboloni fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. If you stack them, place parchment paper between layers. This helps avoid sticking. When it's time to enjoy your bomboloni again, reheat them in an oven. Set the oven to 350°F (175°C). Place them on a baking sheet for about 5-7 minutes. This method keeps them soft and warm. Avoid using a microwave since it can make them soggy. If you want to freeze bomboloni, here’s how: 1. Cool Completely: Let the bomboloni cool down completely after frying. 2. Wrap Individually: Wrap each one in plastic wrap. This keeps them fresh. 3. Use a Freezer Bag: Place the wrapped bomboloni in a freezer bag. Squeeze out as much air as possible before sealing. 4. Label and Date: Don’t forget to label the bag. Include the date for easy tracking. To thaw, take them out of the freezer. Let them sit in the fridge overnight. For a quicker method, set them at room temperature for a few hours. Enjoy your bomboloni fresh, tasty, and ready to eat! Yes, you can make bomboloni in advance. Prepare the dough and let it rise. After the first rise, you can shape the dough into circles. Freeze the un-fried dough on a baking sheet. Once frozen, store them in a bag. When ready, fry them straight from the freezer. If you don’t have heavy cream, use whipped coconut cream. It gives a nice flavor. You can also use cream cheese mixed with milk. This will create a thick and rich filling. Doughnuts are done when they turn golden brown. They should be light and airy. You can also test by inserting a toothpick; it should come out clean. You can find authentic bomboloni at Italian bakeries. Some cafes also serve them fresh. If you're lucky, you may find them at local food markets or fairs. Bomboloni stay fresh for 1-2 days at room temperature. Store them in an airtight container. For longer freshness, keep them in the fridge for up to a week. If your yeast doesn’t foam, it may be dead. Check the expiration date on the packet. If the milk is too hot, it can kill the yeast. Use warm milk, about 110°F (43°C). Adjust the temperature and try again. Making Bomboloni is fun and rewarding. We covered the key ingredients, step-by-step methods, and tips for perfect results. You learned about dough consistency, filling techniques, and even ways to customize your treat. Remember, practice makes perfect. Don't hesitate to experiment with different fillings and toppings. Enjoy the process and share your Bomboloni with friends. They will love your creation. Happy cooking!$