The Bomboloni alla Crema are the kind of dessert that makes you pause and savor every bite. These classic Italian doughnuts are crispy on the outside, airy on the inside, and generously filled with a luscious ricotta cream.
Perfect for breakfast with a cappuccino or as a sweet treat after dinner, these cream-filled delights offer a taste of traditional Italian baking that feels both nostalgic and indulgent. Whether shared at a family gathering or enjoyed quietly at home, Bomboloni bring a little dolce vita to your table.
Full Recipe
Ingredients:
For the Doughnuts:
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1 cup milk
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1/2 cup unsalted butter
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1/2 cup sugar
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1/4 tsp salt
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1 cup unbleached all-purpose flour
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4 eggs
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Vegetable oil, for frying
For the Ricotta Cream Filling:
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1 container ricotta cheese
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3 tbsp sugar
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1 cup whipping cream
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1/2 tsp vanilla
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8 to 9 candied Amarena or maraschino cherries
Directions:
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In a pot, bring the milk, butter, sugar, and salt to a boil. Remove from heat.
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Add the flour to the hot milk mixture and stir until the dough forms and pulls away from the pot.
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Allow the dough to cool slightly, then beat in the eggs one at a time until smooth.
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Transfer the dough to a piping bag.
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Heat oil in a deep fryer or heavy pot to 350°F (175°C).
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Pipe 3-inch lengths of dough into the hot oil, cutting with scissors.
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Fry until golden, about 2–3 minutes per side.
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Drain on paper towels and roll in sugar while warm.
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To make the filling, beat ricotta, sugar, cream, and vanilla together until smooth.
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Fill each doughnut with the ricotta cream using a piping bag, then top with a cherry.
Prep Time: 35 minutes
Cooking Time: 25 minutes
Total Time: 1 hour
Kcal: Approximately 250 kcal per serving
Servings: 8 to 9 servings
Introduction to Bomboloni alla Crema
Few pastries can evoke the romance and nostalgia of Italian mornings quite like Bomboloni alla Crema. These pillowy-soft, cream-filled Italian donuts are a beloved treat across Italy and beyond, often enjoyed as a decadent breakfast or an afternoon indulgence with an espresso. While the French may have their beignets and Americans their jelly donuts, Italy’s answer to the perfect fried dough is the bombolone (plural: bomboloni). The addition of a silky, sweet ricotta cream filling makes this version particularly luxurious and irresistible.
Hailing from Tuscany but popular all over the country, bomboloni have earned a place in Italian hearts through both tradition and modern reinvention. The term “bombolone” comes from the Italian word “bomba,” meaning bomb, referring either to the donut’s round shape or the delightful explosion of cream when you take a bite. The beauty of bomboloni lies in their contrast — the golden, sugar-coated crust yielding to a soft, airy interior, all enveloping a rich and lightly sweetened ricotta filling that feels like a kiss of indulgence.
Cultural Origins and Variations Across Italy
Although most closely associated with Tuscany, bomboloni are enjoyed all over Italy, with slight regional variations. In some areas, they’re filled with pastry cream or chocolate; in others, fruit jam or Nutella. What unites them all is the shared appreciation for fried, sugar-rolled dough with a luscious center. In Rome and the southern regions, bomboloni are often found in local bars and pasticcerie as a popular breakfast pastry. Northern variations might offer more leavened dough and occasionally different fillings depending on the season and local preferences.
In the seaside towns of Tuscany, it’s not uncommon to find street vendors selling hot bomboloni fresh from portable fryers, especially during summer festivals. They’re handed to you still warm, rolled generously in sugar, and filled to the brim — a treat that’s both nostalgic and satisfying in its simplicity.
Why Ricotta Cream Makes It Special
This particular version of bomboloni stands out due to its use of ricotta cream instead of the more commonly used pastry cream. Ricotta, a soft and creamy cheese made from whey, brings a delicate tang and ultra-smooth texture to the filling. Sweetened just enough to balance the richness, the ricotta filling is light, fluffy, and less cloying than heavier creams. The result is a donut that feels luxurious yet somehow lighter on the palate.
Ricotta is a traditional ingredient in many Italian desserts — from cannoli to cassata — and its use in bomboloni connects this treat to a broader dessert heritage. For those who find custard too thick or rich, ricotta cream provides a wonderful alternative that retains decadence without overwhelming sweetness.
Serving Suggestions and When to Enjoy
Bomboloni alla Crema are versatile and appropriate for various occasions. Italians often enjoy them first thing in the morning, paired with a cappuccino or café latte. The sweetness and the richness of the filling contrast beautifully with the bitter notes of strong Italian coffee. As a midday snack, bomboloni bring comfort and satisfaction, and during celebrations like birthdays or holidays, they make an excellent dessert centerpiece.
To elevate the presentation, dust the doughnuts with powdered sugar and serve them warm, perhaps with a cherry or bit of chocolate on top. Their charming appearance and delectable taste make them ideal for brunch spreads, festive gatherings, or any moment when a sweet treat is called for.
Tips for Perfect Bomboloni Every Time
Mastering the bomboloni dough is key to achieving the perfect texture. It should be soft and enriched, rising just enough to remain light and airy after frying. The frying temperature must be carefully monitored — too hot, and the doughnuts will brown before the insides cook; too cool, and they will absorb excess oil and become greasy.
Another critical aspect is the filling process. Use a piping bag fitted with a long nozzle to ensure the cream reaches the center of the bombolone. Fill just after frying and cooling slightly to maintain the outer crispness while allowing the cream to settle inside.
Lastly, always roll your bomboloni in sugar while they are still warm — this helps the sugar adhere better and adds that classic sugary crunch on the outside.
The Allure of Homemade Bomboloni
There’s something deeply satisfying about making bomboloni from scratch. The process of kneading the dough, letting it rise, watching it puff up in hot oil, and then injecting it with velvety cream offers a tactile and rewarding baking experience. Unlike store-bought versions that may cut corners with fillings or pre-fried dough, homemade bomboloni let you control every element — from the quality of the ricotta to the depth of sweetness in the dough.
Making them at home also allows for customization. Add a touch of lemon zest or vanilla to the cream for an aromatic twist, or roll the finished donuts in cinnamon sugar for a more warming flavor. Whether you’re new to Italian baking or an experienced home cook, these donuts are a fun and satisfying project.
Bomboloni vs. Other Filled Donuts
How do bomboloni stack up against other cream-filled donuts around the world? While similar in structure to Berliners (German jam-filled donuts) or American Boston creams, the bombolone has a lighter, more ethereal texture, thanks to its dough, which often contains butter and eggs for a richer, brioche-like consistency.
Additionally, the use of ricotta cream sets it apart from heavy custards or whipped fillings. The ricotta not only complements the softness of the dough but also adds a rustic charm that reflects Italy’s farmhouse culinary traditions.
In essence, bomboloni offer a more refined, balanced donut experience — one that feels homemade even when made professionally.
Why You’ll Love This Recipe
There’s a reason why Bomboloni alla Crema have remained a beloved staple in Italian pastry culture. They are simple in concept, yet elegant and deeply satisfying in execution. The contrast between the golden fried exterior, the fluffy dough, and the luscious ricotta filling creates a symphony of textures and flavors.
This recipe is especially accessible for home cooks who want to dip into Italian baking without needing elaborate equipment or hard-to-find ingredients. Plus, the wow-factor of presenting a tray of fresh, cream-filled donuts cannot be overstated. It’s the kind of recipe that impresses, not only in taste but in its beautiful, classic appearance.
Conclusion
Bomboloni alla Crema are more than just a dessert — they are a celebration of Italy’s love for sweet indulgences, an example of culinary heritage made simple and joyful. From their origins in Tuscany to your own kitchen, these cream-filled delights offer a taste of something both familiar and extraordinary.
Whether you’re enjoying one on a sunny terrace with a cappuccino or presenting a platter at a family gathering, bomboloni bring a touch of Italian charm and warmth to any moment. Their irresistible combination of fried dough and creamy ricotta filling will make them a favorite in your dessert repertoire — one you’ll return to time and again.