Name: Homemade Bomboloni with Chocolate Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 portions
Cuisine: American
Ingredients: 250 grams all-purpose flour; 100 milliliters warm milk; 1 egg; 40 grams sugar; 1.5 teaspoons instant yeast; 1 tsp salt; 30 grams unsalted butter; oil; 100 grams sugar; 250 milliliters whole milk; 3 egg yolks; 40 grams sugar; 20 grams cornstarch; 100 grams dark cocoa drops; 20 grams cold butter; 50 milliliters cold whipping cream

Soft, fluffy, and sugar-coated, these Homemade Bomboloni are pure indulgence. Each bite is light and airy on the outside, rich and creamy on the inside, thanks to a luscious chocolate cream made with premium 70% cacao. Whether enjoyed warm or chilled, they’re an elegant dessert that feels straight out of a bakery.

Dessert

25 m

American

Delicate Kitchen

March 7, 2026

Delicate-kitchen.com

Homemade Bomboloni with Chocolate Cream cover

From the Cook

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Homemade Bomboloni with Chocolate Cream

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Ingredients

Warning0 allergens identified

Homemade Bomboloni with Chocolate Cream

250 grams all-purpose flour

100 milliliters warm milk

1 egg

40 grams sugar

1 ½ teaspoons instant yeast

1 tsp salt

30 grams unsalted butter

oil

100 grams sugar

250 milliliters whole milk

3 egg yolks

40 grams sugar

20 grams cornstarch

100 grams dark cocoa drops

20 grams cold butter

50 milliliters cold whipping cream

Instructions

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Instructions

In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add the egg, flour, and salt, and knead for about 10 minutes until smooth. Add softened butter and knead again until the dough is soft, elastic, and slightly shiny.

Cover and let rise in a warm place for 1–2 hours, or until doubled in size.

Divide the dough into 8 equal pieces (about 60–70 g each) and roll into smooth balls. Place each on a small square of baking paper, this makes it easy to transfer them into the oil without losing their shape. Cover loosely and let rise again for 30 minutes until light and puffy.

Heat oil to 160°C (320°F) and fry the bomboloni (with the baking paper underneath, it will detach after a few seconds). Fry for about 2–3 minutes per side, until golden brown. Drain on paper towels and roll in sugar while still warm.

Heat the milk until almost boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly add some hot milk while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, then add dark cocoa drops and butter. Stir until smooth and glossy. Cover with plastic wrap and chill for at least 4 hours. Once chilled, whip the cold cream to stiff peaks and gently fold it into the chocolate custard until fully combined. If the filling feels too watery after combining with the whipping cream put it in the fridge for 2-3 hours.

Transfer the cream into a piping bag and inject into each bombolone until it feels soft and full.

Nutrition

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Tips & Tricks (5)

Temperature Control for Perfect Rise 🌡️
Keep your warm milk between 110-115°F when activating the yeast; too hot kills the yeast, too cold prevents rising. Use a thermometer to ensure consistent, fluffy bomboloni every time.
Chill Your Cream Before Whipping 🧊
Place your whipping cream and mixing bowl in the freezer for 15 minutes before whipping to achieve maximum volume and stability for the chocolate cream filling.
Inject vs. Fill Technique 💉
Use a pastry injector or long piping tip to fill bomboloni from the bottom after frying, preventing oil absorption and ensuring even chocolate cream distribution throughout.
Rest Dough Between Proofs ⏱️
Allow 30 minutes between shaping and frying for final proofing; under-proofed dough sinks in oil while over-proofed dough becomes greasy and dense.
Premium Cocoa Emulsification Secret 🍫
Temper your egg yolks with warm milk by slowly whisking hot milk into yolks before combining with cocoa to prevent scrambling and create silky chocolate cream custard.