Perfect Bombolone (Italian Donuts) with Vanilla and Chocolate Cream Filling

Ingredients

• 2 pieces Egg yolks (Separate yolks from whites; use large eggs)
• 1 tsp Vanilla essence (Pure vanilla extract)
• 1/3 cup Granulated sugar (for cream) (Fine granulated sugar)
• 1/4 cup Cornstarch (All‑purpose cornflour, acts as thickener)
• pinch pinch Salt (for cream)
• 2 cups Whole milk (Room temperature)
• 2 tbsp Unsweetened chocolate (Finely chopped)
• 1/2 cup Icing sugar (For coating the fried donuts)
• 3/4 cup Milk (for dough) (Warm to about 38°C (100°F))
• 1 tsp Instant dry yeast (Active dry yeast can be used as a substitute (double amount))
• 1/4 cup Granulated sugar (for dough)
• 1 large Egg (for dough) (Room temperature)
• 2.5 cups All‑purpose flour (Sifted)
• 0.5 tsp Salt (for dough)
• 4 tbsp Unsalted butter (Softened at room temperature)
• 2 cups Vegetable oil (For deep frying; use a neutral oil with high smoke point)

Instructions

1. Mix pastry‑cream base

   In a bowl combine 2 egg yolks, 1 tsp vanilla essence, 1/3 cup sugar, 1/4 cup cornstarch, and a pinch of salt. Gradually whisk in the 2 cups of milk until smooth, ensuring no lumps.

   Time: PT5M

2. Cook the pastry cream

   Transfer the mixture to a saucepan and place over low heat. Stir continuously with a wooden spoon until the mixture thickens and coats the back of the spoon (about 8‑10 minutes).

   Time: PT10M

   Temperature: low heat

3. Divide and flavor the cream

   Remove the pan from heat. Divide the thickened cream into two equal bowls. To one bowl add 2 tbsp chopped unsweetened chocolate and stir until fully incorporated. Cover both bowls and let cool to room temperature, then refrigerate for 10 minutes.

   Time: PT10M

4. Warm milk for dough

   Warm 3/4 cup milk in the microwave or on the stovetop until it reaches about 38 °C (100 °F).

   Time: PT3M

5. Activate yeast

   Stir 1 tsp instant dry yeast and 1/4 cup sugar into the warm milk until dissolved.

   Time: PT2M

6. Add egg and vanilla

   Beat in 1 large egg and 1 tsp vanilla essence to the yeast mixture.

   Time: PT2M

7. Incorporate dry ingredients (part 1)

   Sift 2 cups of all‑purpose flour into the bowl, add 0.5 tsp salt and 4 tbsp softened butter. Mix until a shaggy dough forms.

   Time: PT5M

8. Incorporate remaining flour

   Add the remaining 0.5 cup flour and knead in the bowl until the dough becomes soft and slightly sticky.

   Time: PT3M

9. Knead the dough

   Turn the dough onto a lightly floured surface and toss it in the bowl repeatedly for about 5 minutes until smooth and elastic.

   Time: PT5M

10. First rest

    Cover the bowl with plastic wrap and let the dough rest for 8 minutes.

    Time: PT8M

11. First rise

    Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.

    Time: PT1H

12. Punch down and portion

    Punch the risen dough to release air, divide it into 8 equal pieces, shape each into a smooth ball, pinch the seams, dust lightly with flour, and place on parchment paper spaced apart.

    Time: PT30M

13. Second rise

    Cover the tray and let the dough balls rest for another 30 minutes, until they puff up noticeably.

    Time: PT30M

14. Heat oil for frying

    Fill the deep pan with enough vegetable oil to submerge the donuts and heat to 350 °F (175 °C).

    Time: PT5M

    Temperature: 350°F

15. Fry the bomboloni

    Carefully lower 1‑2 dough balls into the hot oil. Fry for 40‑50 seconds on the first side, then flip and fry the other side until golden brown. Remove with tongs and drain on paper towels.

    Time: PT8M

    Temperature: 350°F

16. Sugar coating

    While still warm, roll each fried bombolone in icing sugar until fully coated.

    Time: PT3M

17. Create filling cavity

    Use a chopstick or skewer to make a small hole in the side of each donut, being careful not to cut through the opposite side.

    Time: PT5M

18. Pipe the creams

    Transfer the chocolate‑flavored cream into a piping bag and fill half of each donut. Follow with the vanilla cream to fill the remaining space. Smooth the top with the tip.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

40 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Egg yolks: Vegan egg yolk substitute
• Instead of Vanilla essence: Vanilla extract, Almond extract (use less)
• Instead of Granulated sugar (for cream): Caster sugar
• Instead of Cornstarch: All‑purpose flour (as thickener)
• Instead of Whole milk: 2% milk, Almond milk (will affect flavor)
• Instead of Unsweetened chocolate: Cocoa powder mixed with a little sugar
• Instead of Icing sugar: Powdered sugar
• Instead of Milk (for dough): Any milk
• Instead of Instant dry yeast: Fresh yeast (2 tsp)
• Instead of Egg (for dough): Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of All‑purpose flour: Bread flour
• Instead of Unsalted butter: Margarine
• Instead of Vegetable oil: Canola oil, Peanut oil

Equipment Needed

• Mixing bowl
• Whisk
• Saucepan
• Wooden spoon or silicone spatula
• Measuring cups
• Measuring spoons
• Fine sieve
• Deep frying pan or pot
• Cooking thermometer (optional)
• Parchment paper
• Plastic wrap or clean kitchen towel
• Tongs
• Pipe bag with tip
• Chopstick or skewer

Critical Steps — Do Not Skip

• Cooking the pastry cream without boiling to avoid curdling.
• Ensuring the oil reaches and maintains 350°F for proper frying.
• Properly proofing the dough for a light, airy texture.
• Piping the cream after the donuts have cooled enough to hold shape.

Chef Tips from the Video

• For extra fluff, replace half of the milk with warm water.
• Add a pinch of nutmeg to the dough for a subtle aroma.
• Use a small offset spatula to smooth the cream inside the donut for a professional finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Cream‑filled donuts should be kept chilled.

Freezer: Freeze unfilled dough balls for up to 1 month; fry directly from frozen, adding 10‑15 seconds to cooking time.

Room temperature: Best enjoyed the same day; if left out, they may become soggy after 4 hours.

Make-Ahead Tips

• Prepare the pastry cream a day ahead and keep refrigerated; it thickens further and is easier to pipe.
• Dough can be refrigerated after the first rise for up to 12 hours; shape and fry when ready.
• Fried bomboloni freeze well; reheat in a 300°F oven for 5‑7 minutes to restore crispness.