Olivia
Nothing compares to the delight of biting into a freshly made Bomboloni—Italy’s famous soft, fluffy filled doughnuts. When made with a sourdough starter, Bomboloni develop an even deeper flavor, lighter texture, and wonderful aroma. The natural fermentation creates a tender crumb that perfectly complements sweet fillings.
This collection features six irresistible sourdough Bomboloni variations:
- Vanilla Cream Bomboloni
- Chocolate Bomboloni
- Nutella Bomboloni
- Raspberry Jam Bomboloni
- Pastry Cream Bomboloni
- Lemon Cream Bomboloni
Each starts with the same rich sourdough dough and is finished with a unique filling.
What Are Bomboloni?
Bomboloni are Italian doughnuts traditionally filled with cream, chocolate, or jam and coated in sugar.
Unlike doughnuts with holes, Bomboloni are:
- Round
- Filled after frying
- Soft and fluffy
- Rich and indulgent
Using sourdough starter adds incredible flavor and texture.
Sourdough Bomboloni Dough
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 200ml whole milk
- 2 large eggs
- 75g sugar
- 75g softened butter
- 8g salt
- 1 teaspoon vanilla extract
For Frying:
- Vegetable oil
For Coating:
- 1 cup granulated sugar
Preparing the Dough
Step 1: Mix Ingredients
In a large bowl combine:
- Milk
- Starter
- Eggs
- Vanilla
Mix thoroughly.
Add:
- Flour
- Sugar
- Salt
Mix until a rough dough forms.
Step 2: Add Butter
Gradually add softened butter.
Knead for 10–12 minutes.
The dough should become:
- Smooth
- Elastic
- Slightly tacky
Step 3: Bulk Fermentation
Place dough in a greased bowl.
Cover.
Allow to rise for:
8–10 hours
or until doubled.
Step 4: Shape
Turn dough onto a lightly floured surface.
Roll to approximately:
½-inch thickness.
Cut circles using a 3-inch cutter.
Step 5: Final Proof
Arrange on parchment-lined trays.
Cover lightly.
Allow to rise:
2–3 hours.
The dough should become puffy.
Step 6: Fry
Heat oil to:
350°F (175°C)
Fry Bomboloni:
2–3 minutes per side.
They should be golden brown.
Transfer to paper towels.
Step 7: Sugar Coating
While warm, roll in sugar.
Set aside to cool before filling.
1. Vanilla Cream Bomboloni
Ingredients
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Prepare the Vanilla Cream
Heat milk until steaming.
In another bowl whisk:
- Egg yolks
- Sugar
- Cornstarch
Slowly add warm milk.
Return mixture to saucepan.
Cook until thickened.
Add vanilla.
Cool completely.
Fill the Bomboloni
Pipe vanilla cream into the center of each doughnut.
Dust lightly with powdered sugar.
Flavor Profile
- Rich
- Creamy
- Classic bakery flavor
2. Chocolate Bomboloni
Ingredients
- 1 cup heavy cream
- 200g dark chocolate
Make Chocolate Ganache
Heat cream until hot.
Pour over chopped chocolate.
Allow to sit for 2 minutes.
Stir until smooth.
Cool until pipeable.
Fill
Pipe generous amounts into each Bomboloni.
Why Everyone Loves Them
Chocolate Bomboloni offer:
- Rich cocoa flavor
- Creamy texture
- Decadent filling
3. Nutella Bomboloni
Ingredients
- 1 cup Nutella
That’s it!
Filling Method
Transfer Nutella to a piping bag.
Fill each Bomboloni generously.
Serving Suggestion
Dust with:
- Powdered sugar
- Cocoa powder
Flavor Profile
- Hazelnut
- Chocolate
- Smooth and rich
4. Raspberry Jam Bomboloni
Ingredients
- 1 cup raspberry jam
Optional:
- Fresh raspberries
Filling
Pipe jam into the center.
The tart berries balance the sweet dough beautifully.
Why Raspberry Works
The acidity provides contrast to:
- Sugar coating
- Rich dough
5. Pastry Cream Bomboloni
Ingredients
- 2 cups milk
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
Make Pastry Cream
Heat milk.
Whisk yolks, sugar, and cornstarch.
Temper with milk.
Cook until thick.
Cool completely.
Fill
Pipe into each Bomboloni.
Chill briefly before serving.
Texture
- Silky
- Thick
- Luxurious
6. Lemon Cream Bomboloni
Ingredients
- 2 cups milk
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- Zest of 2 lemons
- 3 tablespoons lemon juice
Prepare Lemon Cream
Heat milk with lemon zest.
Whisk yolks, sugar, and cornstarch.
Temper and cook until thick.
Add lemon juice.
Cool completely.
Fill
Pipe into Bomboloni.
Dust with powdered sugar.
Flavor
- Bright
- Fresh
- Creamy
- Citrusy
Professional Filling Tips
Use a Piping Bag
Makes filling easier and cleaner.
Create a Small Hole
Use:
- Chopstick
- Skewer
- Piping tip
before filling.
Don’t Overfill
Too much filling may cause bursting.
Why Sourdough Bomboloni Are Special
Natural fermentation creates:
- Better flavor
- Softer crumb
- Improved texture
- Longer freshness
Many artisan bakeries prefer sourdough doughnuts for these reasons.
Make-Ahead Instructions
Prepare dough the night before.
Refrigerate overnight.
Shape and fry the following day.
This improves flavor development.
Storage
Filled Bomboloni:
- Refrigerate up to 2 days
Unfilled Bomboloni:
- Store at room temperature for 1 day
Freezing Instructions
Freeze unfilled Bomboloni for:
Up to 2 months.
Thaw and fill before serving.
Additional Filling Ideas
Beyond the six classics, try:
- Pistachio cream
- Salted caramel
- Cookies and cream
- Coffee cream
- Strawberry cream
- White chocolate cream
Common Mistakes to Avoid
Weak Starter
May create dense doughnuts.
Overproofing
Can cause collapse during frying.
Oil Too Hot
Burns exterior before interior cooks.
Oil Too Cool
Creates greasy Bomboloni.
Filling While Hot
Can melt delicate fillings.
Perfect Serving Ideas
Serve with:
- Espresso
- Cappuccino
- Latte
- Hot chocolate
- Tea
Bomboloni are especially popular as a breakfast pastry in Italy.
Final Thoughts
These Six Types of Sourdough Bomboloni showcase the incredible versatility of naturally fermented dough. Whether you prefer the classic elegance of Vanilla Cream Bomboloni, the indulgence of Chocolate Bomboloni, the irresistible richness of Nutella Bomboloni, the fruity brightness of Raspberry Jam Bomboloni, the silky luxury of Pastry Cream Bomboloni, or the refreshing citrus notes of Lemon Cream Bomboloni, there’s a filling for every taste.
With their soft sourdough crumb, golden sugar-coated exterior, and generous creamy centers, these homemade Italian doughnuts rival anything you’d find in a bakery. Once you master the base dough, you’ll have endless possibilities for creating your own delicious Bomboloni variations. Happy baking!
