Bomboloni Recipe (Italian Donuts with Cream Filling)
Light, fluffy bomboloni filled with creamy custard and rolled in sugar. This Italian doughnut recipe uses your pressure cooker to create pillowy pastries with golden fried exteriors and smooth vanilla, pistachio, or chocolate fillings inside. A taste of Italy at home!
Equipment
- 1 Mixing bowl Large mixing bowl
- 1 Deep fryer or large pot For frying donuts
- 1 Piping bag To fill pastry cream
Ingredients
Main Ingredients
- 4 cups 00 flour or all-purpose flour 480g
- 3 large eggs beaten at room temperature
- 6 tablespoon butter softened and cut into cubes
- ½ cup granulated sugar
- ½ cup whole milk warmed
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons active dry yeast
- 1 small pinch salt
- zest of 1 orange or lemon optional but traditional
- ½ cup granulated sugar or confectioners sugar for rolling doughnuts
- sunflower or vegetable oil for frying
- 1 recipe Classic Italian Pastry Cream or Best Italian Pistachio Cream, or Italian Chocolate Pastry Cream
Instructions
Instructions
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, add flour, sugar, salt, and citrus zest if using.
- Add eggs, vanilla, and the yeast-milk mixture to dry ingredients. Stir to combine.
- Add the butter cubes one-by-one and knead for 8 to 10 minutes until smooth and elastic.
- Place dough into a bowl, cover and let rise in a warm place for 90 to 120 minutes, or until doubled.
- Punch down dough and roll out to ½ inch thick. Cut circles and place on parchment-lined tray. Let rise 30 to 45 minutes.
- Heat oil in large pan or deep fryer to 350°F (175°C). Fry donuts in batches for 2-3 minutes per side until golden brown.
- Remove donuts with slotted spoon and drain on paper towels. Roll in sugar while still warm.
- Fill each donut with your desired pastry cream using a piping bag.
- Serve immediately or store appropriately based on filling.
Notes
To store, keep unfilled donuts in airtight container at room temp up to 2 days. Filled donuts should be refrigerated. For best texture, consume immediately after frying and filling.