Italian Vanilla Cream Doughnuts (Printable View)

Fluffy Italian treats filled with vanilla cream, ideal with espresso.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (7 g) instant dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 4 tablespoons unsalted butter, softened
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon salt
09 - Zest of 1 lemon

→ Pastry Cream

10 - 2 cups whole milk
11 - 4 large egg yolks
12 - 1/2 cup granulated sugar
13 - 3 tablespoons cornstarch
14 - 1 teaspoon vanilla extract
15 - Zest of 1/2 lemon
16 - 2 tablespoons unsalted butter

→ Frying and Finishing

17 - Vegetable oil for deep frying
18 - 1/2 cup granulated sugar for coating

# How to Make It:

01 - Combine flour, sugar, yeast, and salt in a large bowl. In a separate bowl, whisk together lukewarm milk, eggs, vanilla extract, and lemon zest. Mix wet and dry ingredients, then add softened butter. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
02 - Heat milk with lemon zest in a saucepan until just simmering. Whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into yolk mixture while whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2–3 minutes). Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until chilled.
03 - Punch down the risen dough and roll out on a floured surface to 1/2-inch thickness. Cut out rounds using a 2.5–3 inch cutter. Place on a baking sheet, cover, and let rise for 30–40 minutes until puffy.
04 - Heat oil in a deep pan to 340°F. Fry bomboloni in batches for 2–3 minutes per side until golden brown. Drain on paper towels and roll in granulated sugar while still warm.
05 - Place chilled pastry cream in a piping bag fitted with a long nozzle. Poke a hole in each bombolone and pipe in the cream generously until filled.

# Expert Suggestions:

01 -
  • The pastry cream recipe alone is worth keeping—it transforms everything it touches, from breakfast tarts to layered cakes
  • These doughnuts manage to feel both indulgent and delicate, not heavy like American versions
  • The moment you bite through that crisp sugar coating into cool cream is pure magic
02 -
  • The dough must be properly proofed both times or the texture will be dense instead of cloud-like
  • Oil temperature matters—too cool and they absorb grease, too hot and they burn outside while staying raw inside
  • That plastic wrap directly on the cream surface prevents a skin that would ruin the smooth filling
03 -
  • Let the dough rise in a slightly turned-off oven with the light on—it creates the perfect warm, draft-free environment
  • If you don't have a round cutter, a drinking glass works perfectly—just dip it in flour first
  • The bomboloni are at their absolute peak within an hour of frying, but they're still pretty incredible the next day

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