These soft, fluffy cream-filled doughnuts are the kind of treat that disappear almost as soon as you put them on the table. They’re golden and lightly crisp on the outside, coated in sugar, and filled with a rich, silky vanilla pastry cream.
Sometimes called bomboloni or Italian-style filled doughnuts, these are a little different from the classic ring doughnut. There’s no hole in the middle—instead, each doughnut is fried until beautifully golden and then filled with a generous amount of creamy custard.
They’re perfect for breakfast, brunch, afternoon coffee, or a weekend baking project when you want something extra special.
Why You’ll Love These Doughnuts
These homemade cream-filled doughnuts have a soft, pillowy center with just enough chew. The outside gets golden and slightly crisp during frying, while the sugar coating adds a simple sweetness.
Then comes the best part: the creamy filling.
The vanilla pastry cream is smooth, rich, and lightly sweet. When you bite into one of these doughnuts and get a little burst of cream, it’s hard to stop at just one.
You can also change the filling depending on what you love. Try chocolate pastry cream, lemon curd, Nutella, whipped cream, or strawberry jam.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Pinch of salt
For Frying and Coating
- Vegetable or canola oil, for frying
- ½ cup granulated sugar, for coating
- Powdered sugar, optional
How to Make the Dough
Start by warming the milk until it feels warm but not hot. You don’t want boiling or very hot milk because it can damage the yeast.
Add the warm milk, yeast, and a teaspoon of the sugar to a small bowl. Stir gently and let it sit for about 5–10 minutes.
The mixture should become slightly foamy. This is a good sign that the yeast is active.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the eggs, vanilla, and yeast mixture. Mix until a soft dough starts to form.
Add the softened butter and continue mixing until everything is incorporated.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic.
The dough may feel slightly sticky at first. Try not to add too much flour because that can make the finished doughnuts heavy instead of soft and fluffy.
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
Prepare the Pastry Cream
While the dough is rising, make the filling.
Pour the milk into a medium saucepan and heat it over medium heat until it is hot but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour some of the hot milk into the egg mixture while whisking constantly. This helps gently warm the eggs without scrambling them.
Pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens into a smooth custard. This usually takes around 3–5 minutes.
Once thickened, remove the pan from the heat.
Stir in the vanilla and butter.
Transfer the pastry cream to a clean bowl and cover the surface directly with plastic wrap. This prevents a skin from forming.
Let it cool completely, then refrigerate until you’re ready to fill the doughnuts.
Shape the Doughnuts
Once the dough has doubled in size, gently punch it down.
Transfer it to a lightly floured surface and roll it out to about ½ inch thick.
Using a round cookie cutter or drinking glass about 3 inches wide, cut out circles.
Place the dough rounds on a parchment-lined baking sheet, leaving space between each one.
Cover them loosely and let them rise again for about 30–45 minutes.
This second rise is important because it helps create those light, airy centers.
Fry the Doughnuts
Pour enough vegetable or canola oil into a deep, heavy-bottomed pot to give the doughnuts plenty of room to float.
Heat the oil to approximately 350°F (175°C).
Carefully lower a few doughnuts into the oil. Don’t overcrowd the pot because adding too many at once can lower the oil temperature.
Fry each doughnut for about 2–3 minutes per side, or until beautifully golden brown.
Use a slotted spoon to transfer them to a paper towel-lined plate or wire rack.
Keep an eye on the oil temperature as you work. If the oil gets too hot, the outside can brown before the center cooks. If it’s too cool, the doughnuts may absorb too much oil.
Coat Them in Sugar
While the doughnuts are still warm, roll them gently in granulated sugar.
Make sure all sides are lightly coated.
You can also dust them with powdered sugar instead, or use a combination of granulated and powdered sugar for extra sweetness.
Fill the Doughnuts
Once the doughnuts have cooled enough to handle, transfer the pastry cream to a piping bag fitted with a small round tip.
Use the tip of a knife or the piping tip to make a small opening on the side of each doughnut.
Insert the piping tip and gently squeeze the pastry cream inside.
Don’t be shy with the filling. One of the best things about these doughnuts is getting a generous amount of creamy custard in every bite.
You’ll know you’ve added enough when the doughnut feels noticeably heavier and a little cream starts to appear near the opening.
Tips for Perfect Cream-Filled Doughnuts
Don’t Add Too Much Flour
This is one of the most important tips.
A slightly soft dough will give you lighter, fluffier doughnuts. Adding lots of flour can make them dense and chewy.
Check Your Yeast
If your yeast doesn’t become foamy after sitting in warm milk, it may not be active. Starting with fresh yeast can save you from wasting a whole batch.
Keep the Oil at the Right Temperature
Aim for around 350°F while frying.
A kitchen thermometer makes this much easier.
Don’t Overcrowd the Pot
Frying too many doughnuts at once will cause the oil temperature to drop. Work in small batches for even browning.
Cool the Pastry Cream
Make sure your pastry cream has cooled before filling the doughnuts.
Warm filling can soften the dough and make the doughnuts difficult to handle.
Can I Make the Dough Ahead of Time?
Yes!
You can prepare the dough and let it rise in the refrigerator overnight. The slower fermentation can also add more flavor.
The next day, allow the dough to sit at room temperature for a little while before shaping.
This makes these doughnuts a great option for a weekend breakfast or brunch.
Different Filling Ideas
Vanilla pastry cream is classic, but you have plenty of options.
Chocolate Cream
Add melted chocolate or cocoa powder to the pastry cream for a rich chocolate filling.
Nutella
Use a piping bag to fill the doughnuts with Nutella or another chocolate-hazelnut spread.
Lemon Cream
Add fresh lemon zest and a little lemon juice to the pastry cream for a bright, citrusy filling.
Strawberry
Fill the doughnuts with strawberry jam or a mixture of jam and whipped cream.
Whipped Cream
For a lighter filling, use sweetened whipped cream flavored with vanilla.
How to Store Them
Cream-filled doughnuts are best eaten the same day because they have the freshest texture.
If you have leftovers, store them in an airtight container in the refrigerator because the pastry cream contains dairy and eggs.
For the best texture, let refrigerated doughnuts sit at room temperature for a few minutes before serving.
Avoid leaving cream-filled doughnuts at room temperature for extended periods.
Can I Freeze Them?
You can freeze the unfilled fried doughnuts, but it’s best to add the pastry cream after thawing.
Allow the doughnuts to cool completely, place them in an airtight freezer-safe container, and freeze.
When you’re ready to serve them, thaw them completely, then fill with fresh pastry cream and coat with sugar.
Final Thoughts
These homemade cream-filled doughnuts are soft, fluffy, golden, and packed with silky vanilla pastry cream. They may look fancy, but the process is actually pretty straightforward once you break it down into a few simple steps.
Make the dough, let it rise, shape and fry the doughnuts, then fill them with homemade pastry cream.
The result is a bakery-style treat that’s hard to resist.
Serve them with a hot cup of coffee, tea, or a cold glass of milk, and you’ve got a seriously good homemade dessert.
Recipe Card
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 20 minutes
Total Time: About 2 hours 50 minutes
Servings: 12–14 doughnuts
Course: Breakfast / Dessert
Cuisine: Italian
Ingredients
Dough:
- 3 cups all-purpose flour
- 2 ¼ teaspoons yeast
- ¼ cup sugar
- ½ teaspoon salt
- ¾ cup warm milk
- 2 eggs
- 4 tablespoons softened butter
- 1 teaspoon vanilla
Pastry Cream:
- 2 cups whole milk
- ½ cup sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 tablespoons butter
- Pinch of salt
For Finishing:
- Vegetable oil for frying
- Granulated sugar for coating
- Powdered sugar, optional
Instructions
- Mix warm milk, yeast, and a little sugar. Let sit for 5–10 minutes.
- Combine flour, remaining sugar, and salt.
- Add eggs, vanilla, and yeast mixture.
- Mix in softened butter and knead until smooth and elastic.
- Cover and let rise for 1–1½ hours.
- Meanwhile, prepare the pastry cream and chill it completely.
- Roll dough to about ½ inch thick and cut into rounds.
- Let the dough rounds rise again for 30–45 minutes.
- Heat oil to 350°F (175°C).
- Fry doughnuts for about 2–3 minutes per side until golden.
- Drain and roll in sugar while warm.
- Pipe chilled pastry cream into each doughnut.
- Serve fresh and enjoy!
