Nonna’s Chocolate Bomboloni: A Real Creamy Explosion

Bomboloni , a beloved Italian delicacy, are the perfect combination of fluffy dough, creamy chocolate or custard filling and a sweet coating of granulated sugar.

These filled doughnuts are enjoyed throughout Italy as breakfast or as a decadent dessert, often paired with a steaming cup of espresso.

With their melt-in-your-mouth texture and rich chocolate center, bomboloni have become favorites around the world. If you’ve always wanted to recreate this Italian classic at home, you’ve come to the right place!

What are bomboloni?

Bomboloni are Italy’s answer to doughnuts: soft, airy and fried to perfection. Unlike regular doughnuts, bomboloni are often filled after frying, making them easier to prepare without the need for a hole in the center.

Filling options vary, but chocolate cream is a timeless favorite.

Why Nonna Suggests This Recipe

1. Classic Indulgence: Nonna loves how these doughnuts combine soft, airy dough with velvety chocolate cream.
2. Perfect for Celebrations: A festive treat that’s always a crowd-pleaser.
3. Easy to Customize: While chocolate is a favorite, you can fill them with custard, jam, or hazelnut spread.
4. Made with Love: A recipe that brings warmth and joy to every table.
5. Timeless Tradition: Italian bakeries and homes have cherished bomboloni for generations.

 

 

 

• Cooking Time

  • Prep Time: 20 minutes
  • Rest Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12–15 bomboloni

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  Ingredients

  For the Dough:

  • 4 cups (500 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 packet (7 g) active dry yeast
  • ½ cup (120 ml) warm milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 3 tbsp (45 g) unsalted butter, softened
  • ½ tsp salt
  • Vegetable oil, for frying

  For the Chocolate Cream Filling:

  • 1 ½ cups (375 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 3 large egg yolks
  • 2 tbsp (20 g) cornstarch
  • ½ cup (50 g) dark chocolate, finely chopped
  • 1 tsp vanilla extract

  For Topping:

  • Powdered sugar, for dusting

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  Step-by-Step Method

  1. Prepare the Dough:

  1. Dissolve the yeast in warm milk with a pinch of sugar and let sit for 5–10 minutes, until foamy.
  2. In a large mixing bowl, combine flour, sugar, lemon zest, and salt.
  3. Add the eggs, yeast mixture, and vanilla extract to the dry ingredients. Mix until combined.
  4. Gradually add the softened butter, kneading the dough until it becomes smooth and elastic (about 10 minutes).
  5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5–2 hours, or until doubled in size.

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  2. Prepare the Chocolate Cream:

  1. Heat the milk in a saucepan until it begins to steam (do not boil).
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan.
  4. Cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
  5. Remove from heat, add the chopped chocolate and vanilla extract, and stir until smooth.
  6. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and let cool completely.

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  3. Shape and Fry the Bomboloni:

  1. Punch down the risen dough and roll it out on a lightly floured surface to about ½ inch (1.2 cm) thickness.
  2. Use a round cutter (about 3 inches/8 cm in diameter) to cut out circles of dough.
  3. Place the circles on a baking sheet lined with parchment paper, cover with a cloth, and let rise for 30 minutes.
  4. Heat vegetable oil in a deep pot to 350°F (175°C).
  5. Fry the bomboloni in batches for 2–3 minutes per side, or until golden brown. Transfer to a plate lined with paper towels to drain.

  ---

  4. Fill and Dust:

  1. Once the bomboloni are cool enough to handle, use a piping bag fitted with a round tip to fill them with the chocolate cream.
  2. Dust generously with powdered sugar before serving.

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  Nutritional Facts (Per Bombolone)

  Nutrient	Amount
  Calories	280 kcal
  Carbohydrates	35 g
  Protein	6 g
  Fat	13 g
  Saturated Fat	5 g
  Sodium	120 mg
  Fiber	1 g

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  Tips by Nonna

  1. Use Fresh Oil: Clean oil ensures that the bomboloni fry evenly and taste fresh.
  2. Room Temperature Dough: Allow the dough to rise in a warm, draft-free spot for the best results.
  3. Smooth Chocolate Cream: Strain the custard if lumps form during cooking.
  4. Serve Fresh: Bomboloni are best enjoyed fresh and slightly warm.
  5. Alternative Fillings: Swap chocolate cream with vanilla custard, Nutella, or fruit preserves for variety.

CHOCOLATE BOMBOLONI

Indulge in the warm, fluffy decadence of Bomboloni Ripieni di Crema al Cioccolato. These irresistible doughnuts are a sweet taste of Italy! 🍩✨

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Bomboloni

Notes

Ingredients

For the Dough:

• 4 cups (500 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 packet (7 g) active dry yeast
• ½ cup (120 ml) warm milk
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 3 tbsp (45 g) unsalted butter, softened
• ½ tsp salt
• Vegetable oil, for frying

For the Chocolate Cream Filling:

• 1 ½ cups (375 ml) whole milk
• ½ cup (100 g) granulated sugar
• 3 large egg yolks
• 2 tbsp (20 g) cornstarch
• ½ cup (50 g) dark chocolate, finely chopped
• 1 tsp vanilla extract

For Topping:

• Powdered sugar, for dusting

---

Step-by-Step Method

1. Prepare the Dough:

1. Dissolve the yeast in warm milk with a pinch of sugar and let sit for 5–10 minutes, until foamy.
2. In a large mixing bowl, combine flour, sugar, lemon zest, and salt.
3. Add the eggs, yeast mixture, and vanilla extract to the dry ingredients. Mix until combined.
4. Gradually add the softened butter, kneading the dough until it becomes smooth and elastic (about 10 minutes).
5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5–2 hours, or until doubled in size.

---

2. Prepare the Chocolate Cream:

1. Heat the milk in a saucepan until it begins to steam (do not boil).
2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan.
4. Cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
5. Remove from heat, add the chopped chocolate and vanilla extract, and stir until smooth.
6. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and let cool completely.

---

3. Shape and Fry the Bomboloni:

1. Punch down the risen dough and roll it out on a lightly floured surface to about ½ inch (1.2 cm) thickness.
2. Use a round cutter (about 3 inches/8 cm in diameter) to cut out circles of dough.
3. Place the circles on a baking sheet lined with parchment paper, cover with a cloth, and let rise for 30 minutes.
4. Heat vegetable oil in a deep pot to 350°F (175°C).
5. Fry the bomboloni in batches for 2–3 minutes per side, or until golden brown. Transfer to a plate lined with paper towels to drain.

---

4. Fill and Dust:

1. Once the bomboloni are cool enough to handle, use a piping bag fitted with a round tip to fill them with the chocolate cream.
2. Dust generously with powdered sugar before serving.

Keyword bomboloni, chocolate bomboloni,

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