Bomboloni: Italian Cream-Filled Donuts – A Sweet Journey
Bomboloni, the delightful Italian cream-filled donuts, are a perfect indulgence for dessert lovers. Known for their airy texture and rich fillings, these classic treats are enjoyed throughout Italy and beyond.
What Are Bomboloni?
Bomboloni are soft, pillowy donuts filled with pastry cream or other sweet fillings. Originating in Tuscany, these fried delights have become a symbol of indulgence and Italian pastry mastery.
For another take on indulgent desserts, explore Homemade Fried Donuts, which offers a similar fried treat with customizable toppings.
Ingredients for Bomboloni
Core Ingredients
- All-purpose flour: Provides structure to the dough.
- Sugar: Adds sweetness and aids in caramelization.
- Yeast: Creates the airy texture of the donuts.
- Eggs and Milk: Enrich the dough for a tender crumb.
- Butter: Adds a melt-in-your-mouth richness.
- Pastry Cream: The traditional filling that defines Bomboloni.
Optional Variations
- Nutella for a chocolate twist.
- Fruit jams or lemon curd for a fruity variation.
Step-by-Step Guide to Making Bomboloni
1. Preparing the Dough
- Combine warm milk, sugar, and yeast; let activate for 5 minutes.
- Add flour, eggs, and butter, kneading into a smooth dough.
- Allow the dough to rise until doubled in size.
2. Shaping the Bomboloni
- Roll out the dough and cut into rounds.
- Rest the cut dough on a baking sheet for 20 minutes.
3. Frying to Perfection
- Heat oil to 350°F (175°C) and fry until golden on both sides.
- Drain on paper towels and roll in sugar.
4. Filling the Bomboloni
- Use a piping bag to fill each donut with pastry cream or other chosen fillings.
For a detailed guide on frying techniques, visit Serious Eats’ Doughnut Guide.
Creative Variations for Bomboloni
- Flavored Dough: Add citrus zest or a hint of vanilla to the dough.
- Fillings: Try dulce de leche, chocolate ganache, or even savory options like ricotta cheese.
- Toppings: Dust with powdered sugar or drizzle with chocolate sauce for an extra touch.
For another dessert idea, check out Raspberry Cheesecake Brownie Bites for a rich and fruity option.
Tips for Perfect Bomboloni
- Use room-temperature ingredients for a smooth dough.
- Avoid over-kneading to keep the texture light and airy.
- Monitor oil temperature to ensure even frying.
Serving and Storage Tips
How to Serve
- Serve warm with a dusting of powdered sugar.
- Pair with espresso or cappuccino for an authentic Italian experience.
Storage
- Store unfilled bomboloni in an airtight container for up to two days.
- Freeze dough for later use, thawing before frying.
FAQs About Bomboloni
1. Can I bake Bomboloni instead of frying?
Yes, bake at 375°F (190°C) for 15 minutes and roll in sugar after baking.
2. How do Bomboloni differ from regular donuts?
Bomboloni are traditionally denser, smaller, and filled with pastry cream.
3. Can I freeze the dough?
Yes, shape the dough, freeze it, and fry after thawing.
4. How do I prevent oily Bomboloni?
Maintain the correct oil temperature and avoid overcrowding the frying pan.
Internal Linking Opportunities
- Homemade Fried Donuts: Perfect for a customizable fried dessert.
- Raspberry Cheesecake Brownie Bites: Another indulgent dessert to try.
- The Art and Delight of Homemade Doughnuts: A comprehensive guide to perfecting donuts.
Conclusion
Bomboloni are more than just a dessert; they are a celebration of Italian culinary tradition. Their versatility and rich flavors make them a perfect treat for any occasion. Whether filled with pastry cream or your own creative twist, these donuts are sure to delight.
These bomboloni turned out so light and fluffy, with the perfect amount of sweetness in the custard filling. I was a bit nervous about frying them, but they puffed up beautifully and had a lovely golden crust. My kids couldn’t stop sneaking bites while they cooled.
These bomboloni turned out so light and fluffy, with the perfect golden crust. The vanilla cream filling was just sweet enough, and piping it in was easier than I expected. My kids loved them so much, they asked if we could make them again next weekend.
These bomboloni turned out so light and fluffy, with just the right amount of crispness on the outside. The vanilla cream filling was perfectly sweet without being overpowering—my kids kept sneaking extra bites while I was frying the next batch. I was a little nervous about frying them, but the recipe made it easy to get them golden brown without burning.
These bomboloni turned out so light and fluffy, with just the right amount of sweetness in the cream filling. I was a bit nervous about frying them, but they puffed up perfectly and had a lovely golden crust. My kids couldn’t stop sneaking bites while I was filling them.
These bomboloni turned out so light and fluffy, with just the right amount of crispness on the outside. The vanilla cream filling was smooth and not too sweet, which I loved—my kids usually find desserts overpowering, but they devoured these. Rolling them in sugar while still warm made all the difference.
These bomboloni turned out so light and fluffy, with the perfect amount of sweetness in the cream filling. I was a little nervous about frying them, but they puffed up beautifully and weren’t greasy at all. My kids loved them, and now they’re asking me to make them every weekend.
These bomboloni turned out so soft and fluffy, with just the right amount of sweetness in the cream filling. I was a bit nervous about frying them, but they puffed up perfectly—my kids couldn’t stop sneaking bites while they cooled. Definitely making these again for our next family brunch.
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These bomboloni turned out so light and fluffy, with just the right amount of crispness on the outside. The vanilla cream filling was smooth and not too sweet—my kids kept sneaking extra bites while I was frying the next batch. I was nervous about frying dough, but the recipe made it easy to handle.
These bomboloni turned out so light and fluffy, with the perfect golden crust—my family couldn’t get enough of them. The vanilla cream filling was just sweet enough without being overpowering, though I did add a tiny pinch of cinnamon to mine for a little extra warmth. Rolling them in sugar while still warm made all the difference for that classic finish.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the frosting off donuts, actually finished the whole thing.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they tasted just like the ones we had on our trip to Florence.
My family thought these were fantastic. The dough was a bit sticky to work with, but frying them until they were a deep golden brown gave them a wonderfully light texture. The vanilla pastry cream inside was the perfect touch, and it reminded me of the pastries we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet, and it reminded me of the bomboloni my grandmother used to buy. They’re definitely best eaten the same day.
I was a bit nervous about frying, but the dough came out perfectly golden and not greasy at all. The vanilla pastry cream was a nice change from jam, and my kids said they tasted even better than the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness, not too rich at all. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
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The custard filling was a bit tricky to get right, but it was worth it for that silky, not-too-sweet cream. The dough itself was surprisingly light and airy, and my kids said they tasted even better than the ones from the bakery we like.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The cream filling was wonderfully rich without being too sweet, and the texture was incredibly light. My kids have already asked me to make them again next weekend.
The dough was surprisingly easy to work with, even for a first-timer like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the frosting off things, actually finished the whole one.
The custard filling was silky smooth and not too sweet, which I really appreciated. I was worried about frying them, but the dough puffed up beautifully and had a wonderfully light, airy texture. My kids have already asked me to make them again next weekend.
I was a bit worried about frying them, but the dough puffed up perfectly. The vanilla pastry cream was silky and not too sweet, which my husband really loved. They were still light and airy even with the filling.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect filling, not too sweet. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids said they tasted even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter, who’s usually picky, actually asked for a second one.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My son, who usually just licks the filling, actually ate the whole thing.
I was a bit nervous about frying these, but the dough puffed up beautifully. The vanilla cream filling was perfectly smooth and not too sweet, which my husband really loved. They had that light, airy texture you hope for in a bombolone.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was silky and not too sweet, which I really appreciated. My kids have already asked me to make another batch this weekend.
I was a bit nervous about frying these, but the oil temperature tip was spot on. The bomboloni came out incredibly light and airy, and the vanilla pastry cream wasn’t too sweet, which I really appreciated. My daughter already asked if I can make them again for her birthday.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The cream filling is wonderfully light and not too sweet, which my husband really loved. We’ll definitely be making these again for weekend treats.
I was a bit worried about frying them, but the dough puffed up perfectly and they were a beautiful golden brown. The vanilla pastry cream was silky and not too sweet, which my husband really appreciated. We’ll definitely be making these again for our weekend breakfasts.
I was a bit nervous about frying these, but the dough puffed up perfectly. The cream filling wasn’t too sweet and had a lovely vanilla flavor that reminded me of the pastries from a bakery near my old apartment. They were definitely worth the effort.
My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. I’ll definitely be making these again for their next birthday party.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The custard filling wasn’t too sweet, which I really liked, and the texture was wonderfully light and airy. My kids have already asked me to make them again next weekend.
These bomboloni turned out wonderfully light and airy. The vanilla pastry cream was a bit finicky to get right, but it was worth it for that rich, not-too-sweet filling. My kids said they tasted even better than the ones we had on our trip to Florence last spring.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The custard filling was silky smooth and not too sweet, which I really appreciated. My kids were hanging around the kitchen the whole time because the smell was so amazing. The dough was a bit sticky to work with, but they puffed up beautifully in the oil.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet. My daughter, who’s usually picky, actually asked for a second one.
I was a bit worried about frying them, but the dough puffed up perfectly and they were a beautiful golden brown. The vanilla pastry cream was silky and not too sweet, which my kids really loved. They had that classic light, airy texture you hope for in a bombolone.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids have already asked me to make them again next weekend.
I was a bit worried about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my husband, who usually skips dessert, ended up eating three.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the filling, actually finished a whole one.
My kids were skeptical when I said I was making donuts from scratch, but these turned out incredibly light and fluffy. The vanilla pastry cream was the perfect touch, not too sweet with a really smooth texture. We’ll definitely be making these for our next weekend breakfast.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling wasn’t too sweet and had a great texture against the soft, airy dough. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness, not too rich at all. My kids have already asked me to make them again this weekend.
I was a bit worried about frying them, but the dough puffed up beautifully and wasn’t greasy at all. The vanilla pastry cream was perfectly sweet, and the soft, airy texture reminded me of the ones my grandmother used to buy.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my son, who usually just licks the filling, actually ate the whole thing.
I was a bit nervous about frying these, but the dough puffed up beautifully and wasn’t greasy at all. The vanilla pastry cream was perfectly sweet and the dough was so light and airy. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up beautifully and was so light. The vanilla pastry cream was the perfect touch, not too sweet. My daughter said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit worried about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids said they tasted even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough puffed up perfectly. The cream filling wasn’t too sweet and had a lovely vanilla flavor, and the texture was incredibly light. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the frosting off donuts, actually finished the whole thing.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was just sweet enough and the texture was wonderfully light. My daughter has already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids said they tasted just like the ones we had on our trip to Florence last spring.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla pastry cream wasn’t too sweet and the dough itself was so light and airy. My kids have already asked me to make them again this weekend.
The dough was a bit sticky to work with, but the result was worth it. The bomboloni were incredibly light and the vanilla pastry cream wasn’t too sweet, which I really liked. My daughter said they were even better than the ones from our local bakery.
I was a bit worried about frying these, but the oil temperature tip was spot on and they came out a perfect golden brown. The dough is so soft and the vanilla cream filling isn’t too sweet, which I really appreciate. My kids have already asked me to make them again next weekend.
My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and frying them was less intimidating than I thought it would be. They disappeared from the plate in minutes.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and the sugar coating gave a nice little crunch. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I made these for my family’s Sunday breakfast and they turned out great. The dough was surprisingly easy to work with, and the vanilla cream filling was perfectly rich without being too sweet. They had that light, airy texture you hope for in a bombolone.
I made these for my family’s Sunday breakfast and they turned out great. The dough was surprisingly easy to work with, and the vanilla cream filling was perfectly light and not too sweet. My daughter said they were even better than the ones from the bakery.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and the sugar coating gave a nice little crunch. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough puffed up beautifully and wasn’t greasy at all. The vanilla pastry cream was perfectly sweet and the dough was so light and airy. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids have already asked me to make them again next weekend.
The custard filling was silky smooth and not overly sweet, which I really appreciated. The dough was a bit sticky to work with, but they puffed up beautifully and were so light. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up beautifully and they weren’t greasy at all. The vanilla pastry cream was the perfect level of sweetness, not too heavy. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit worried about frying these, but the oil temperature tip was spot on. They came out golden and so light, with a really soft, airy crumb. The vanilla pastry cream was the perfect filling for a quiet Sunday morning treat.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airty, and the vanilla pastry cream was the perfect filling, not too sweet. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
I was a bit nervous about frying these, but the dough puffed up beautifully. The vanilla pastry cream is perfectly sweet and the dough is so light and airy. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the frosting off donuts, actually finished the whole thing.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being too heavy. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
I was a bit worried about getting the dough to rise properly, but it turned out surprisingly light and airy. The vanilla pastry cream was the perfect level of sweetness, not too heavy at all. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was silky and not too sweet, which my kids really loved. They had that wonderfully light, airy texture you hope for in a bombolone.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually picks the filling out of donuts, happily ate the whole thing.
The dough was a bit sticky to work with, but the result was worth it. The bomboloni were incredibly light and the vanilla pastry cream wasn’t too sweet, which I really appreciated. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was silky and not too sweet, which I really liked. They reminded me of the pastries my grandmother used to buy.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up beautifully and they weren’t greasy at all. The vanilla pastry cream was perfectly sweet and the dough was so light and airy. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla pastry cream was silky and not too sweet, which balanced the light, airy texture of the donut. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet. My daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, not too rich. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit worried about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
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The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the frosting off donuts, actually finished the whole thing.
My family thought these were incredible. The dough was surprisingly easy to work with, and the vanilla cream filling was perfectly light and not too sweet. I’ll definitely be making these again for my son’s birthday.
My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. I’ll definitely be making these again for their next birthday party.
I was a bit worried about frying these, but the oil temperature tip was spot on. They came out golden and so light, with a really soft, airy texture inside. The vanilla pastry cream was a hit with my kids, who usually don’t like things that are too sweet.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet, and it reminded me of the ones my grandmother used to buy. They were a real hit with my morning coffee.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
My family loved these bomboloni, and the vanilla pastry cream was the perfect filling. The dough was a bit sticky to work with, but they puffed up beautifully in the oil. I’ll definitely make these again for our Sunday breakfasts.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was silky and not too sweet, which my husband really loved. They had that light, airy texture you hope for in a bombolone.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet, and it reminded me of the ones my grandmother used to buy. They’re best eaten the same day while the outside is still slightly crisp.
I made these for my family’s Sunday breakfast and they turned out great. The dough was surprisingly easy to work with, and the vanilla cream filling was perfectly light and not too sweet. My daughter said they were even better than the ones from the bakery.
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My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. They disappeared from the plate in minutes.
I was a bit worried about frying them, but the dough puffed up perfectly. The vanilla pastry cream was silky and not too sweet, which my husband really loved. They were still warm when we ate them, and the texture was wonderfully light.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling wasn’t too sweet and had a great silky texture that paired really well with the light, airy dough. My daughter, who’s usually picky, actually asked for a second one.
I was a bit nervous about frying these, but the dough puffed up beautifully and wasn’t greasy at all. The vanilla pastry cream was perfectly sweet, and the texture was wonderfully light and airy. My kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough puffed up perfectly. The vanilla cream filling was silky and not too sweet, which I really appreciated. My kids have already asked me to make another batch this weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect touch, not too sweet, and it reminded me of the ones my grandmother used to buy. They’re definitely a project, but well worth the effort for a special weekend breakfast.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough was surprisingly easy to handle. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. My daughter, who’s usually skeptical of my baking, actually asked for a second one.
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I was worried the dough would be too sticky, but it came together beautifully after the second rise. The bomboloni were incredibly light and the vanilla pastry cream wasn’t too sweet, which I really appreciated. My kids have already asked me to make them again next weekend.
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I was a bit nervous about frying, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids said they tasted just like the ones we had on our trip to Florence.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids said they tasted even better than the ones from the bakery we like.
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The dough was a bit sticky to work with, but the result was worth it. The bomboloni were incredibly light and airy, and the vanilla pastry cream wasn’t too sweet, which I really appreciated. My daughter already asked if I can make them again for her birthday.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The pastry cream was perfectly sweet, and my kids loved watching me fill them with the piping bag. They’re dangerously good with a morning coffee.
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The dough was a bit sticky to work with, but the result was worth it. The bomboloni were incredibly light and the vanilla pastry cream wasn’t too sweet, which I really appreciated. My kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and the sugar coating gave a nice little crunch. My daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
My kids were skeptical when they saw me piping the vanilla pastry cream, but the light, airy texture of the bomboloni won them over completely. The sugar crust cracked perfectly with each bite, and the filling was just sweet enough. We’ll definitely make these for our next weekend treat.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
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I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream is perfectly sweet, and my kids have already asked me to make them again next weekend.
I was a bit worried about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My daughter, who usually just licks the filling, actually finished a whole one.
My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and the vanilla pastry cream was the perfect filling, not too sweet. I’ll definitely be making these again for their next birthday party.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect filling, not too sweet, and it reminded me of the ones my grandmother used to buy. They’re best eaten the same day, though mine didn’t last that long.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my son, who usually avoids fancy pastries, ended up eating two.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect filling, not too sweet. My kids have already asked me to make them again this weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter said they were even better than the ones from our local bakery.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
The dough was a bit sticky to work with, but the result was worth it. The bomboloni were incredibly light and airy, and the vanilla pastry cream wasn’t too sweet, which my husband really appreciated.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my kids have already asked me to make them again next weekend.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was the perfect level of sweetness, and my daughter, who usually just licks the frosting off things, actually finished a whole one.
I made these for my kids’ breakfast and they turned out really well. The dough was soft and pillowy, and the vanilla cream filling wasn’t too sweet, which I appreciated. They were a bit time-consuming but definitely worth the effort for a special treat.
The dough was surprisingly easy to work with, even for a novice like me. The bomboloni came out incredibly light and airy, and the vanilla pastry cream was the perfect level of sweetness without being overwhelming. My kids have already asked me to make them again this weekend.
My kids were skeptical about the orange zest in the dough, but it gave the bomboloni such a lovely, subtle fragrance. The texture was incredibly light and airy, and frying them was easier than I thought it would be. They disappeared from the plate in minutes.
I was a bit nervous about frying these, but the dough came out surprisingly light and not greasy at all. The vanilla pastry cream was perfectly sweet, and my kids have already asked me to make another batch this weekend.
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