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Bomboloni - Italian Donuts filled with Vanilla Mascarpone Cream

Servings 20 mini bomboloni
Author Natalie


For the dough:

  • 500 grams (3 ½ cups) of all-purpose flour
  • 70 grams (1/3 cup) sugar
  • 11 grams (2 tsp.) dry yeast
  • Grated peel of 1 lemon
  • 3 large eggs
  • 50 grams of soft butter
  • 80 ml. (1/3 cup) milk
  • ½ teaspoon of salt

For frying:

  • 1 liter of oil

For the bomboloni coating:

  • 100 grams (1/2 cup) sugar

For the vanilla mascarpone cream filling:

  • 250 g (1 cup) Mascarpone cheese at room temperature
  • 50 grams (5 tablespoons) powdered sugar
  • 2 tablespoons vanilla instant pudding powder
  • 1 teaspoon vanilla extract
  • 500 ml. (2 cups) whipping cream very cold


Bomboloni dough:

  1. In a mixer bowl with a kneading attachment place flour, sugar, yeast, lemon peel, eggs, butter, milk and salt and knead on low speed for 10-12 minutes until a uniform and smooth dough is obtained.
  2. Cover the bowl and allow rising for 1-2 hours or until the dough doubles in volume.

Design the Bomboloni:

  1. On a floured surface, roll out the dough to a thickness of 1-2 cm and cut out circles 5-6 cm in diameter.
  2. Place the dough circles on a baking sheet or tray lined with well-greased baking paper.
  3. Cover and allow rising for 25-45 minutes or until almost double in volume.


  1. Heat oil in a large saucepan to a temperature of 160 Celsius degrees.
  2. Fry the donuts for 2-3 minutes on each side or until nicely golden brown.
  3. Remove to a plate lined with paper towel and immediately roll in sugar to coat the outside.
  4. Cool at room temperature before filling.

Mascarpone cream filling:

  1. In a mixer bowl with a whipping attachment place mascarpone cheese, powdered sugar, vanilla pudding and whip on medium speed until combined.
  2. Increase the speed of the mixer and add the cream in a thin stream while whipping.
  3. Continue to whip until a very uniform and stable mascarpone cream is obtained.
  4. Transfer the cream to a piping bag fitted with a smooth 1 cm piping tip.
  5. Make a small hole in the side of each bomboloni and fill with cream generously.
  6. Serve immediately.

Recipe Notes

  • The bomboloni are at their best on the day of frying and immediately after filling.
  • It is important not to give up the sugar coating that adds a pleasant crackle in the mouth and also contributes to the special look.
  • If you want, you can add cinnamon to the sugar coating for added flavor.
  • Instead of grated lemon peel, you can use orange peel or any other citrus fruit you like.
  • If desired, you can add vanilla extract to the dough itself.