Bomboloni (Italian Doughnuts)
Breakfast · Gifts from the Kitchen · Weekend Challenge · Vegetarian · Nut-Free · Time: 14 hr · Servings: 16 · Difficulty: Medium
Light, golden doughnuts filled with vanilla crema adapted from my mother-in-law’s handwritten Krapfen recipe.
This recipe is deeply personal. It comes straight from my mother-in-law’s handwritten recipe notebook, where she titled it simply Krapfen (pronounced krahp-fen). Her version was the Italian take on jam-filled doughnuts: pillowy, golden, and dusted just enough with powdered sugar to make you smile.
Over time, I’ve lovingly adapted her recipe into the round, Italian-style bomboloni you’d find at a pasticceria around Italy, soft, airy, and often filled with crema pasticcera. Whether you choose custard, jam, or Nutella, these doughnuts are pure comfort food, the kind you linger over with your morning coffee.
I love making this bomboloni when I want a slightly special breakfast at home for my husband—after all, Italians are known for starting the day with something sweet. They’re also my go-to when I want to brighten someone’s day, because these never disappoint and make the perfect edible gift.
In fact, I’ve made them twice without a mixer in our home in Abruzzo, and my husband happily shared them with friends, family, and neighbors vacationing there over the summer. We received such lovely feedback—everyone said they were soft, pillowy, and incredibly satisfying—that I can confidently say these will win over anyone you make them for.
I hope you give them a try and enjoy both the process and the pleasure of sharing, because from the first rise to the last bite, these bomboloni are pure happiness.
Crema Filling
This bomboloni recipe uses my homemade Vanilla Crema Pasticcera, a silky Italian pastry cream infused with vanilla and a touch of lemon. It’s the filling that gives these bomboloni their classic bakery-style feel — light, creamy, and perfectly balanced with the soft fried dough. For the best texture and stability, make sure the crema is fully chilled before filling the bomboloni.
My crema recipe is simple, straightforward, and beginner-friendly. You can click here for my full Vanilla Crema Pasticcera (Italian Pastry Cream) recipe
Why 00 Flour Matters for Bomboloni
One of the reasons these bomboloni turn out so soft, light, and beautifully airy is the use of Italian 00 flour. In Italy, 00 flour is prized for enriched doughs like bomboloni and brioche because it is milled extremely finely, creating a silky dough that feels smooth, elastic, and delicate once fried.
I also personally find that using 00 flour gives bomboloni a beautiful contrast in texture: a lightly stretchy, delicate chew on the outside while the inside stays incredibly fluffy, airy, and light. That balance is one of the things I love most about Italian-style doughnuts—it feels soft and rich without ever becoming heavy.
If 00 flour isn’t available where you live, don’t worry—an unbleached all-purpose flour will still give you deliciously soft bomboloni, though the texture may be slightly less delicate.
Another ingredient that truly makes a difference here is real vanilla bean. While vanilla extract works beautifully too, fresh vanilla bean gives the dough and crema a deeper, more luxurious aroma that’s hard to replicate. Once fried, the fragrance becomes warm, floral, and almost rose-like—subtle, delicate, and absolutely beautiful.
Since bomboloni use such simple ingredients, small details like good vanilla, fresh citrus zest, and quality flour really shine through in the final result.
Tips for Success
This is an overnight recipe, so both the dough and crema are best prepared the day before for a more relaxed preparation the next day. Before shaping, let the dough sit at room temperature for about 30 minutes to make it easier to handle.
After shaping, allow the bomboloni to proof for 1–1½ hours, depending on room temperature, until light and visibly puffed. A gentle finger press should spring back slowly when they are ready.
For frying, use a neutral oil such as peanut or sunflower oil and maintain a steady temperature of 170°C for even, golden results. A thermometer is highly recommended for consistency.
Once fried, drain briefly on paper towels and roll in granulated sugar while still warm so it adheres properly and creates the classic coating. If using powdered or snow sugar, dust just before serving for the best finish.
Ingredients
- 500 g 00 Flour or unbleached all purpose flour
- 7 g Active Dry yeast or instant yeast
- 60 g Caster sugar
- 1 tsp Salt
- 1 whole Organic Lemon, zested
- 2 whole Eggs, room temperature
- 250 ml Milk, lukewarm
- 50 g Unsalted butter, softened
- 1/2 vanilla bean Seeds or 1 tsp vanilla extract (seeds scraped)
For Frying
- 1.5 litre Neutral oil (peanut or sunflower oil)
For Coating
- 80 g Caster Sugar (or powdered sugar / snow sugar (for dusting just before serving))
For Filling
- 500 g Vanilla Crema Pasticcera (Italian Pastry Cream) (see recipe link above)
Directions
- Make the Dough (10–12 minutes active kneading + overnight rise) In a large bowl, whisk together the flour, yeast, sugar, salt, and citrus zest. Add eggs, lukewarm almond milk, and vanilla extract. Mix until a shaggy dough forms. Knead by hand for 10–12 minutes (or in a stand mixer for 6-8 minutes) until smooth, elastic, and slightly tacky. Add softened butter a little at a time, kneading well after each addition until fully absorbed. Continue kneading until the dough is soft, glossy, and supple. <div><b><i>Windowpane test:</i></b> stretch a small piece of dough—if it forms a thin, translucent “window” without tearing, it’s ready. </div><div>After kneading, place the dough in a lightly oiled bowl and cover. Let it rest at room temperature for 30 minutes, then transfer to the refrigerator and chill overnight (8–12 hours).</div>
- Shape (20 minutes active + 60–75 minutes rise) The next day, let the dough sit at room temperature for 30 minutes. Turn onto a lightly floured surface and portion into 65–70 g pieces. Shape each into a smooth ball, tucking edges underneath. Place on parchment squares, leaving space between each one. Cover loosely and let rise 60–75 minutes, until puffed and springy.
- Fry Heat oil to 170°C. Test with a cube of bread—steady bubbles should rise. Fry 2–3 bomboloni at a time, 1 1/2- 2 minutes per side, until golden and puffed. <div><br></div>
- Coat & Fill <div>Drain bomboloni briefly on paper towels, then roll in Caster sugar immediately while still warm so it adheres properly. Allow them to cool completely before filling.<br>Use a piping bag with a round tip to fill with custard, Nutella, or jam.<br>If using powdered sugar, dust just before serving for the best finish.</div><div><br></div>