Italian Cream Donuts: The Ultimate Recipe for Irresistible Treats

Why You’ll Fall in Love with Italian Cream Donuts

There’s just something magical about biting into a warm, pillowy Bombolini, or as we like to call them, Italian Cream Donuts. The first time I made these, my kitchen smelled like a little slice of Italy—rich butter, sweet vanilla, and the faint aroma of yeast wafting through the air. These donuts are light, airy, and filled with silky pastry cream that oozes out with every bite. They’re perfect for breakfast, brunch, or even an afternoon treat with coffee. Let me tell you, once you try these, you’ll never settle for plain old donuts again.

The Story Behind Italian Cream Donuts

Bombolini have their roots in Italy, where they’re often enjoyed during Carnevale, a festive time before Lent. Traditionally, they were simple fried dough balls, but over time, creative bakers added luscious fillings like custard, chocolate, or jam. My grandmother used to tell me stories of how her family would gather around the table to make these Italian Cream Donuts together. It was less about the food and more about the laughter and connection. I’ve modernized the recipe slightly by adding potato starch for extra fluffiness, but the heart of it remains true to its Italian heritage.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. First, the dough is surprisingly easy to work with—even if you’re new to baking. Second, the combination of soft, golden donuts and creamy filling is pure bliss. Plus, this recipe makes 12 servings, so there’s plenty to share (or hoard all to yourself). Whether you’re looking to impress guests or simply treat your family, these Italian Cream Donuts are guaranteed to be a hit.

Perfect Occasions to Make These Donuts

These donuts are perfect for special occasions like birthdays, holidays, or Sunday brunch with friends. I love making them for Mother’s Day because moms deserve something sweet and indulgent. They’re also great for casual gatherings—imagine serving these at a backyard barbecue or a cozy movie night. Honestly, though, they’re so good you might find yourself whipping them up on a random Tuesday just because.

Ingredients

Here’s what you’ll need to create these heavenly Italian Cream Donuts:

Dough:

• 2 tsp instant yeast
• 1/2 cup lukewarm milk
• 3 tbsp granulated sugar
• 2 cups all-purpose flour
• 2 tbsp potato starch (optional)
• 1/2 tsp salt
• 3 egg yolks
• 1/2 cup unsalted butter, softened
• Vegetable oil, for frying
• Sugar or powdered sugar, for coating

Pastry Cream:

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Substitution Options

If you’re missing an ingredient or want to switch things up, here are some ideas:

• Instant yeast: Active dry yeast works too; just let it bloom for 5–10 minutes.
• Potato starch: Skip it entirely if needed—the texture will still be soft but slightly denser.
• Whole milk: Substitute almond milk or oat milk for a dairy-free option.
• Granulated sugar: Swap in coconut sugar for a deeper flavor.
• Vegetable oil: Use canola or sunflower oil instead.

Preparation Section

Step 1: Make the Dough

Kick things off by activating the yeast. In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it gets frothy—that’s how you know the yeast is alive and ready to party. Meanwhile, whisk together the flour, potato starch (if using), and salt in a large mixing bowl. Add the egg yolks and softened butter to the dry ingredients, then pour in the yeast mixture. Knead the dough until it’s smooth and elastic—it should feel soft and slightly sticky, like playdough. Cover it with a clean kitchen towel and let it rise in a warm spot until it doubles in size, usually about 1 hour.

Pro tip: If your kitchen is chilly, place the bowl near a sunny window or on top of the fridge to encourage rising.

Step 2: Shape the Bombolini

Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface to about 9×9 inches thick. Use a round cutter or even a glass to cut out circles. Place each circle onto squares of parchment paper to prevent sticking. Cover them again and let them rise for another 30 minutes until they’re nice and puffy. Watching these little guys puff up is almost as satisfying as eating them!

Chef’s tip: Dust your hands with flour while shaping to keep the dough from sticking.

Step 3: Fry the Donuts

Heat vegetable oil in a deep skillet or pot to 320°F (160°C). Carefully slide the donuts into the oil, a few at a time, using the parchment paper to help transfer them without deforming their shape. Fry for about 90 seconds per side until golden brown. Remove them with a slotted spoon and let them drain on paper towels. While they’re still warm, toss them in sugar or powdered sugar for that irresistible sparkle.

Pro tip: Don’t overcrowd the pan—fry in batches to ensure even cooking.

Step 4: Make the Pastry Cream

In a saucepan, heat the milk, sugar, and vanilla until steaming but not boiling. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour a bit of the hot milk into the yolks to temper them, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency. Stir in the butter and vanilla, then chill completely in the fridge.

Chef’s tip: Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.

Step 5: Fill and Serve

Using a piping bag fitted with a long tip, poke a hole into the side of each donut and squeeze in the chilled pastry cream. Dust with powdered sugar for a finishing touch. Serve immediately and watch everyone’s eyes light up as they take their first bite.

Timing

This recipe takes about 2 hours, including rising time. Frying only takes 10 minutes, but trust me, those 90 seconds per side feel like forever when your house smells this good.

Chef’s Secret

To get perfectly round donuts, roll the dough slightly thicker on the edges than in the center. This helps them fry evenly and avoids flat spots.

Extra Info

Did you know that Bombolini were originally called “zeppole”? Back in the day, they were simpler, unfilled versions of today’s decadent donuts. Over time, bakers got creative, and now we have these dreamy Italian Cream Donuts.

Necessary Equipment

You’ll need a few basic tools: a stand mixer or hand mixer, rolling pin, round cookie cutter, deep skillet or pot, slotted spoon, piping bag, and cooling rack.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. Beyond that, they tend to lose their freshness. For longer storage, freeze unglazed donuts in a freezer-safe bag for up to 1 month. Reheat frozen ones in the oven at 300°F (150°C) for 5–7 minutes.

If you’ve already filled them, store them in the fridge for up to 24 hours. Bring them back to room temperature before serving for the best texture.

Avoid stacking glazed or sugared donuts directly on top of each other, as the coating can stick and ruin the presentation.

Tips and Advice

• Use a thermometer to monitor oil temperature for consistent results.
• Chill the pastry cream thoroughly before filling to prevent leaks.
• Experiment with different fillings like Nutella, jam, or whipped cream.

Presentation Tips

• Serve on a tiered cake stand for a fancy touch.
• Garnish with fresh berries or mint leaves for color.
• Drizzle melted chocolate over the tops for extra flair.

Healthier Alternative Recipes

Want to lighten up these Italian Cream Donuts? Try these variations:

1. Baked Version: Bake the donuts at 350°F (175°C) for 12–15 minutes instead of frying.
2. Gluten-Free: Swap all-purpose flour for a gluten-free blend.
3. Low-Sugar: Reduce the sugar in both the dough and pastry cream by half.
4. Dairy-Free: Use plant-based milk and vegan butter.
5. Protein-Packed: Add protein powder to the dough for a boost.
6. Fruit-Filled: Replace pastry cream with a fruit compote.

Common Mistakes to Avoid

Mistake 1: Overmixing the Dough

Overmixing leads to tough donuts. Mix just until the dough comes together, then stop. Think gentle and patient—it’s worth it.

Tip: Use the windowpane test: stretch a small piece of dough between your fingers. If it forms a translucent membrane without tearing, it’s ready.

Mistake 2: Frying at the Wrong Temperature

Frying at too high a temperature burns the outside while leaving the inside raw. Too low, and the donuts absorb grease. Aim for 320°F (160°C).

Tip: Invest in a candy thermometer to nail the temp every time.

Mistake 3: Skipping Resting Time

Rushing the rising process results in dense donuts. Patience pays off here—let the dough double in size both times.

FAQ

Can I make these ahead of time?

Absolutely! Prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and frying.

What oil is best for frying?

Neutral oils like vegetable or canola are ideal because they won’t overpower the flavor.

Can I freeze the donuts?

Yes, freeze unglazed donuts for up to 1 month. Thaw and reheat before serving.

How do I know when the oil is ready?

Use a thermometer to check the temperature. Alternatively, drop a tiny piece of dough into the oil—if it sizzles steadily, it’s ready.

Why did my donuts deflate?

This happens if you handle them too roughly after the second rise. Be gentle when transferring them to the oil.

Can I use a stand mixer?

Definitely! A stand mixer makes kneading easier and faster.

What can I use instead of egg yolks?

For a vegan option, try aquafaba (chickpea water).

Do I have to use potato starch?

No, it’s optional. The donuts will still turn out soft and delicious.

Can I fill them with something else?

Of course! Try Nutella, jam, or even dulce de leche.

How do I store leftover pastry cream?

Keep it in an airtight container in the fridge for up to 3 days.

Final Thoughts

These Italian Cream Donuts are more than just a dessert—they’re a celebration of flavor, tradition, and joy. Whether you’re making them for a special occasion or simply because you crave something sweet, they’re sure to bring smiles to everyone who tries them. So grab your apron, crank up some Italian tunes, and get ready to create magic in your kitchen. Trust me, your taste buds will thank you!