Classic Italian Brioche Bomboloni with Vanilla Pastry Cream Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality pastry flour or all-purpose flour with a moderate protein content. If you find the dough difficult to handle, chill it in the refrigerator for 30 minutes before rolling it out; this firms up the butter and makes the dough much easier to cut and shape into neat rounds.

To ensure the sugar coating remains crisp, avoid stacking the doughnuts while they are still warm. Arrange them in a single layer on a cooling rack until they reach room temperature.

If you prefer a more intense lemon flavor, you can rub the lemon zest directly into the sugar before adding it to the dough mixture to release the essential oils.

Variations

• Chocolate Hazelnut Filling: Replace the vanilla bean pastry cream with a smooth chocolate hazelnut spread or a rich chocolate ganache for a decadent, nutty alternative that pairs perfectly with the brioche.
• Citrus Curd Bomboloni: Substitute the vanilla bean pastry cream with a bright, tangy lemon or lime curd to create a refreshing and zesty version of this classic pastry.

Storage and make-ahead

Fridge

Keep filled bomboloni in an airtight container in the refrigerator for up to 24 hours.

Freezer

Unfilled, fried doughnuts can be frozen for up to one month; thaw at room temperature and refresh in a warm oven before filling.

Reheat

Refresh unfilled doughnuts in a 300°F (150°C) oven for 5 minutes before filling and serving.

Store any leftover unfilled doughnuts in an airtight container at room temperature for up to one day. If they are already filled, they must be kept in the refrigerator due to the pastry cream. Consume filled doughnuts within 24 hours for the best texture and safety, as the cream will eventually soften the brioche dough over time.

You can prepare the brioche dough a day in advance and let it undergo its first proofing in the refrigerator overnight. This slow, cold fermentation actually improves the flavor of the brioche.

Simply bring the dough back to room temperature before shaping and frying the next day. The pastry cream can also be made up to two days ahead and stored in the refrigerator.

Serving ideas

Serve these bomboloni fresh and slightly warm for the ultimate experience. They pair exceptionally well with a strong cup of espresso or a frothy cappuccino, which helps balance the richness of the brioche and the sweetness of the vanilla cream.

For a special occasion, you can serve them on a platter dusted with a little extra confectioners' sugar.

If serving as a dessert, consider pairing these doughnuts with a small side of fresh berries or a tart fruit coulis. The acidity of the fruit provides a refreshing contrast to the creamy, buttery nature of the doughnut.

Regardless of how you choose to serve them, ensure they are enjoyed soon after filling to maintain the perfect balance of textures.

Frequently asked questions

Recipe card

Classic Italian Brioche Bomboloni with Vanilla Pastry Cream

Prep 1 hCook 10 minRest 1 h 30 minTotal 2 h 40 minServes 12

Ingredients

• 500 g all-purpose flour
• 80 g granulated sugar
• 3 eggs
• 100 g softened butter
• 1 tsp lemon zest
• 1 qt sunflower oil
• 1 cup granulated sugar for coating
• 90 g chilled vanilla bean pastry cream

Instructions

1. In a stand mixer, combine the flour, sugar, eggs, softened butter, and lemon zest. Knead the mixture until it becomes smooth, elastic, and pulls away from the sides of the bowl. Once the dough reaches the correct consistency, cover it and let it proof in a warm place until it has doubled in size and feels light to the touch.
2. Roll out the proofed dough on a lightly floured surface to your desired thickness. Use a round cutter to cut out individual doughnut rounds. Heat the sunflower oil in a deep pot to exactly 350°F (177°C). Carefully drop the rounds into the oil and fry for 2 minutes per side until a pale golden ring forms around the middle. Remove from oil and immediately toss in granulated sugar while still warm.
3. Once the doughnuts have cooled slightly, use a sharp knife or a skewer to create a small hole in the side of each doughnut. Fill a piping bag fitted with a small nozzle with the chilled vanilla bean pastry cream. Insert the nozzle into the hole and pipe 90g of cream into each doughnut until it is full and slightly overflowing. Serve immediately.

Contains: gluten, eggs, milk

Food safety: The pastry cream contains eggs that are not fully cooked. Use pasteurised eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

320

Protein

6.5 g

Carbohydrates

38 g

Fat

16 g

Fiber

1.2 g

Sugar

14 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.