Doughnuts; I adore them.


And people, I am not talking about your local Joe’s doughnut shop sort of doughnuts,  I’m talking about doughnts.

Not too bland – don’t get me wrong here, I love the old classics, if they’re done right – and not too weird. I like mine pretty basic, a little daring, and worth e.v.e.r.y. bite.

 Please don’t think I’m a snob. I enjoy Dunkin and I will (very) gladly take a Krispy Kreme glaze any day, but I think you get my point; there’s doughnuts and then there are doughnuts.


But today, in a way, I guess I’m not really talking about doughnuts either. I’m talking about bomboloni.

What’s the difference, you ask?

I don’t really know if there is one. From what I can tell, they are just the Italian version of cream filled doughnuts, but if you know otherwise feel free to set me straight.

Here is what Wikipedia has to say if that is of any help.

Now lets talk about the difference between frying and baking. 

I think we all know that if we want an awesome and authentic experience we have to fry. Have to. But.. frying is a hassle – let’s not even pretend it’s about health, it’s about the hassle (for the most part) – so a lot of times we bake our doughnuts. 

Baked doughnuts can be a wonderfully delicious experience (I need to share the recipe my brother uses sometime; heavenly!), but it’s not the doughnut-shop-fried experience.   

Anyway, my point being, when you bake doughnuts (if the right recipe is involved) you are going to have a wonderful experience, but if you fry (if the right recipe and technique is used) you are going to have an awesome experience.


So when I tried this recipe a couple of weeks ago, I was a bit apprehensive. Baked bomboloni just didn’t look like the fried bomboloni. The pictures I saw around the web looked, for the most part, dry and bready .

Yes, I was indeed concerned. But I wasn’t going to fry either – too much hassle, remember?

(plus, I found this recipe for baked bomboloni, it looked good, and so baked bomboloni it was going to be!) ;) 

However, I was extremely and pleasantly surprised! These were to die for and I think for the first time I could easily be satisfied with these instead of the fried ones (that’s saying a lot, people) – yummy deliciousness!

Also the flavor of lemon that comes through these is superb – I really can’t rave enough about these, so the only thing for you to do is try them for yourselves – you won’t be disappointed!


 The lowdown: Bomboloni that is baked and not fried will be sure to please on all accounts. There is no hot oil involved, no standing over a pot, and best of all is they taste wonderful; soft, fluffy, and light, these make for a very pleasant culinary experience.   

Cottura felice!

[yumprint-recipe id=’19’] 

Vanilla Cream Filling
Save RecipeSave Recipe


    Pastry Cream1/4 C. + 1 tbsp. milk (I used whole)
  • 2 tbsp. granulated sugar
  • 1 tbsp. cake flour
  • 1/8 tsp. kosher salt
  • 1 egg yolk
  • 1/4 tsp. vanilla extract
  • Vanilla Cream FillingPastry Cream
  • 1 1/2 tbsp. heavy cream


    For pastry creamIn a medium sized saucepan over medium-high heat, scald the milk. This means that bubbles will start to form around the edge of the pan, but the milk is not boiling.
  1. While milk is heating, in a small bowl, combine sugar, flour, and salt.
  2. In a medium bowl, whisk eggs yolk until blended.
  3. Slowly whisk yolks into the flour mixture (the mixture will be thick and pasty).
  4. Remove milk from heat and slowly add it to the egg/flour mixture a little at a time, whisking constantly.
  5. When milk has been incorporated, return mixture to saucepan and place over medium-high heat.
  6. Continuously and vigorously whisk for about 3 minutes or until mixture thickens and comes to a boil.
  7. Once the mixture thickens, stop whisking every few seconds to see if it has come to a boil. If not, keep whisking vigorously. As soon as you see it bubbling, immediately continue to whisk for just 10 seconds, then remove the pan from the heat. Note: boiling the mixture longer than 10 seconds can make it grainy.
  8. Remove from heat and pour mixture through a fine-mesh sieve into a small heatproof bowl. Stir in the vanilla and then cover with plastic wrap, placing it directly on the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, or until cold. Note: mixture can be refrigerated for up to 3 days.
  9. To make vanilla cream fillingIn a small bowl using a hand mixer, whip cream for about 30 seconds or until stiff (cream won't fall of a spoon).
  10. With a small rubber spatula or spoon, fold it into the pastry cream.
  11. Return to fridge until ready to use.


If you don't wish to use a mixer for such a small amount of heavy cream, you could try a whisk. As you can see in the pictures my cream filling was a little runny (sheesh!), but I'm thinking that might have been on my part - however, if any of you have the same problem please let me know!



22 comments on “Nutella & Cream Filled (baked!) Bomboloni”

  1. Is this recipe correct? How do you whip 1 1/2 TABLESPOONS of cream to stiff peaks? Please check all measurements and advise.
    • Thanks for the question and for pointing that out! The measurements are correct, actually, but I do realize that whipping 1 1/2 tablespoons of cream into "stiff peaks" is ridiculous! Let me do some thinking/experimenting and I'll get back with you - I definitely need to make that more clear! The crazy measurements are due to my having to 1/4 the recipe as the original recipe would have made way too much. :)
  2. Hi! I know I'm seeing this post quite some time after it was posted. Just a question, for the yeast you don't have to mix with water correct? Just mix in dry with flour? I'm trying this for the first time to bring to someone - is this recipe pretty fool proof. Oh and also, the recipe posted is for a full batch? Thanks
    • Hi Antonietta! No, you don't have to mix the yeast in with water beforehand. You are going to mix it in to the first seven ingredients, when you add the flour (see step 2). Every time I've made this recipe, it's turned out, so I suppose it's as foolproof as any recipe, really - I'm not sure you can guarantee any recipe to be completely foolproof, to be honest. :) This should yield at least 10 bomboloni. Let me know if you have any further questions or encounter any problems when making these - enjoy!!
      • Sorry one more question - if I make them from the night before how long do I need to let the dough rest (to warm up)before rolling? Also, is the lemon zest necessary? Could we leave it out? Would it taste the same ? Thanks.
        • Basically, just let the dough come to room temperature before working with it - this could take anywhere from 30-60 minutes. The lemon zest is not necessary but you will lose some flavor and the bomboloni will taste different. However, If you don't mind the absence of the lemon flavor, just go ahead and leave it out. I've never tried doubling this recipe before so I can't give you a 100% answer, but I think you would be perfectly fine doubling in one batch. :)

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