Cream-Filled Sugar Doughnuts Recipe (Bomboloni)

Ingredients

For the Dough:

• 4 cups (500 g) all-purpose flour
• 1 packet (7 g) instant yeast
• 1/3 cup (70 g) granulated sugar
• 1 tsp salt
• 1 cup (240 ml) warm milk
• 3 tbsp (40 g) butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon or orange (optional, for fragrance)

For Frying:

• Neutral oil (sunflower, canola, or vegetable), enough for deep frying

For Coating:

• 1 cup (200 g) granulated sugar

For the Custard Cream Filling:

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp (30 g) butter
• 1 tsp vanilla extract

Instructions

Step 1: Make the Dough

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add eggs, vanilla, butter, and zest. Mix well.
3. Slowly add flour and salt. Knead by hand (10 min) or with a mixer (6–7 min) until soft and elastic.
4. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours (until doubled).

Step 2: Shape the Doughnuts

1. Punch down the dough and roll it to about 1-inch thickness.
2. Cut into circles (use a glass or cookie cutter).
3. Place them on parchment paper squares to prevent sticking.
4. Cover and let rise again for 45 minutes until puffy.

Step 3: Fry the Doughnuts

1. Heat oil to 170–175°C (340°F).
2. Carefully place each dough circle (with parchment) into the oil, then remove parchment.
3. Fry 2–3 minutes per side until golden brown.
4. Drain on paper towels, then immediately roll in sugar.

Step 4: Make the Custard Cream

1. In a saucepan, heat milk until warm (not boiling).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour hot milk into the yolk mixture, whisking constantly.
4. Return to saucepan and cook on medium heat until thickened.
5. Remove from heat, stir in butter and vanilla. Let cool completely (cover with plastic wrap to prevent skin).

Step 5: Fill the Doughnuts

1. Transfer custard to a piping bag with a round nozzle.
2. Poke a hole in each doughnut and pipe custard inside until it slightly oozes out.

History

These cream-filled doughnuts are inspired by Italian bomboloni and German Berliner. Traditionally enjoyed at festivals and holidays, they’ve become a café favorite worldwide.

Benefits

• Homemade, so no preservatives.
• Rich in energy, perfect for celebrations.
• Customizable (you can fill with jam, Nutella, or whipped cream).

Nutrition (per doughnut, approx.)

• Calories: 280–320
• Carbs: 40 g
• Fat: 12 g
• Protein: 5 g

Lovers of This Recipe

Perfect for families, kids, sweet lovers, and anyone who enjoys soft pastries with creamy centers.