These golden, ultra-soft Italian-style doughnuts, similar to bomboloni or Berliners, are coated in sparkling sugar and filled with a delicious combination of silky vanilla pastry cream and fruity berry jam.
Light, fluffy, and irresistibly creamy inside, these homemade doughnuts are perfect for breakfast, brunch, afternoon coffee, or a special dessert.
Recipe Overview
| Category | Details |
| Preparation Time | 35 minutes |
| Rising Time | 2½–3 hours |
| Cooking Time | 15–20 minutes |
| Total Time | About 3½ hours |
| Servings | About 16–18 doughnuts |
| Difficulty | Intermediate |
| Cooking Method | Deep-frying |
Why You’ll Love This Recipe
These doughnuts have a wonderfully soft and airy texture with a lightly crisp golden exterior.
The combination of homemade vanilla pastry cream and tangy-sweet berry jam creates a rich filling that makes every bite extra indulgent.
Rolling the freshly fried doughnuts in sugar gives them that classic bakery-style finish.
They are also perfect for preparing ahead when you want an impressive homemade treat for guests or family.
Ingredients
For the Dough
| Ingredient | Amount |
| All-purpose flour | 500 g |
| Granulated sugar | 70 g |
| Dry active yeast | 10 g |
| Eggs | 3 medium |
| Lukewarm milk | 150 ml |
| Unsalted butter, softened | 80 g |
| Salt | 1 pinch |
| Vanilla extract | 1 teaspoon |
| Vegetable oil, for frying | As needed |
| Granulated or crystal sugar, for coating | As needed |
For the Vanilla Pastry Cream
| Ingredient | Amount |
| Whole milk | 500 ml |
| Vanilla bean | 1 |
| Egg yolks | 4 |
| Granulated sugar | 100 g |
| Cornstarch | 45 g |
| Unsalted butter | 30 g |
For the Berry Filling
| Ingredient | Amount |
| Berry jam or fruit compote | 200 g |
You can use raspberry, blackberry, cherry, or a mixed-berry jam.
Step-by-Step Instructions
1. Make the Vanilla Pastry Cream
Pour the milk into a saucepan. Add the vanilla bean, if using, and heat over medium heat until the milk is hot and just beginning to simmer.
Meanwhile, whisk the egg yolks and sugar in a bowl until the mixture becomes lighter in color. Add the cornstarch and whisk until smooth.
Slowly pour half of the hot milk into the egg mixture while whisking constantly.
Pour everything back into the saucepan with the remaining milk.
Cook over medium heat, whisking continuously, until the mixture becomes thick and creamy.
Remove the saucepan from the heat and stir in the butter until completely melted and incorporated.
Transfer the pastry cream to a bowl and cover it directly with plastic wrap, pressing the wrap against the surface to prevent a skin from forming.
Refrigerate until completely chilled.
2. Prepare the Dough
In a small bowl, combine the yeast with the lukewarm milk and 1 teaspoon of the sugar. Let it sit for about 10 minutes until slightly foamy.
Add the flour, remaining sugar, and salt to the bowl of a stand mixer fitted with a dough hook.
Add the eggs, vanilla extract, and activated yeast mixture.
Knead for about 5 minutes until the ingredients are well combined.
Gradually add the softened butter while continuing to knead.
Knead for another 8–10 minutes, or until the dough becomes smooth, glossy, elastic, and slightly soft.
Cover the bowl with a clean damp towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1½–2 hours, or until doubled in size.
3. Shape the Doughnuts
Once the dough has doubled in size, gently punch it down to release excess air.
Transfer it to a lightly floured work surface.
Divide the dough into portions of approximately 60 g each.
Shape each portion into a smooth, tight ball.
Place each dough ball on its own small square of parchment paper and arrange them on a baking tray.
Cover loosely with a clean kitchen towel and let them rise again for 45–60 minutes, until noticeably puffy.
4. Fry the Doughnuts
Heat the frying oil to approximately 170°C (340°F).
Carefully place the doughnuts into the hot oil. Use the parchment squares to help transfer them, then remove the paper carefully with kitchen tongs.
Fry the doughnuts for about 2–3 minutes per side, turning them gently, until they are evenly golden brown.
Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy doughnuts.
Transfer the fried doughnuts to a plate lined with paper towels to absorb excess oil.
While they are still warm, roll them generously in granulated or crystal sugar.
5. Fill the Doughnuts
Once the doughnuts are cool enough to handle, use a piping nozzle or the handle of a wooden spoon to make a small opening on the side or top of each doughnut.
Transfer the chilled vanilla pastry cream into a piping bag.
Pipe a generous amount of pastry cream into each doughnut.
Add a spoonful or small amount of berry jam into the center of the pastry cream.
For a beautiful bakery-style finish, you can pipe a small amount of pastry cream or jam at the opening.
Best Tips
Make sure the milk used with the yeast is warm rather than hot. Very hot milk can damage the yeast and prevent the dough from rising properly.
Do not rush the rising process. The dough should become visibly puffy and approximately double in size before shaping.
The butter should be softened but not melted when added to the dough. This helps create a smooth and elastic dough.
Keep the frying temperature close to 170°C (340°F). If the oil is too hot, the outside can brown before the center is fully cooked.
If the oil is too cool, the doughnuts can absorb too much oil and become greasy.
For the softest texture, avoid adding too much flour while shaping the dough.
Best Ingredient Options
For the best flavor, use whole milk in the pastry cream and good-quality unsalted butter.
A real vanilla bean gives the pastry cream an especially rich vanilla flavor, but pure vanilla extract works well when a vanilla bean is unavailable.
Raspberry jam gives a bright, slightly tart contrast to the sweet pastry cream, while cherry and blackberry jams create deeper fruit flavors.
Use fine granulated sugar for an even coating or crystal sugar for a more noticeable crunch.
Recipe Variations
For a chocolate version, add a little melted chocolate or cocoa powder to the pastry cream after cooking.
For a lemon-berry version, add a small amount of finely grated lemon zest to the pastry cream.
You can also fill the doughnuts entirely with raspberry, strawberry, cherry, or blackberry jam.
For an extra indulgent dessert, drizzle the finished doughnuts with melted chocolate instead of coating them entirely with sugar.
What to Serve With
These filled doughnuts are delicious with freshly brewed coffee or espresso.
They also pair beautifully with black tea, green tea, or a glass of cold milk.
For brunch, serve them alongside fresh berries and other breakfast pastries.
They make an especially impressive dessert when served slightly warm with extra berry jam on the side.
Make-Ahead Instructions
The vanilla pastry cream can be prepared up to 2 days in advance and stored covered in the refrigerator.
The dough can also be prepared in advance and allowed to rise slowly in the refrigerator overnight.
For the best texture, fry and fill the doughnuts on the day you plan to serve them.
Storage
Store filled doughnuts in an airtight container in the refrigerator because they contain pastry cream.
They are best enjoyed within 1–2 days.
Allow refrigerated doughnuts to sit at room temperature for a short time before serving for a softer texture.
Reheating
Because these doughnuts are filled with pastry cream, avoid reheating them at high temperatures.
If desired, allow them to come to room temperature naturally before serving.
Freezing
For the best results, freeze the unfilled fried doughnuts rather than freezing them after filling.
Allow the doughnuts to cool completely, place them in a freezer-safe container, and freeze for up to about 2 months.
Thaw completely, then fill with fresh chilled pastry cream and berry jam before serving.
Common Mistakes to Avoid
Do not use milk that is too hot when activating the yeast, as excessive heat can prevent the yeast from working.
Avoid adding too much flour to the dough. A slightly soft dough helps produce lighter and fluffier doughnuts.
Do not overcrowd the frying pan. Too many doughnuts at once can cause the oil temperature to drop significantly.
Do not fry at excessively high heat because the outside may become dark while the inside remains undercooked.
Make sure the pastry cream is completely chilled before filling the doughnuts.
Nutrition Estimate
Nutrition will vary depending on the amount of oil absorbed during frying and the quantity of pastry cream and jam used.
| Nutrient | Estimated Amount per Doughnut |
| Calories | 280–350 kcal |
| Carbohydrates | 40–48 g |
| Protein | 6–8 g |
| Fat | 11–16 g |
| Saturated Fat | 5–7 g |
| Sugar | 15–22 g |
| Sodium | 100–180 mg |
Frequently Asked Questions
Can I use instant yeast?
Yes. Instant yeast can generally be mixed directly with the dry ingredients, although activating it in the lukewarm milk is also fine.
Why are my doughnuts not fluffy?
The most common causes are insufficient proofing, inactive yeast, adding too much flour, or frying at an incorrect temperature.
Can I use another jam?
Absolutely. Raspberry, strawberry, blackberry, cherry, or mixed-berry jam all work beautifully.
Can I bake these doughnuts instead of frying them?
Yes, although the texture will be different from traditional fried bomboloni. Baked doughnuts will generally have a lighter crust and less richness.
How do I know when the oil is ready?
The ideal frying temperature is around 170°C (340°F). A kitchen thermometer is the most reliable way to maintain the correct temperature.
Can I make the pastry cream ahead of time?
Yes. It can be prepared up to 2 days in advance and kept refrigerated in an airtight container or covered directly on the surface.
Final Thoughts
These Vanilla Custard & Berry-Filled Bomboloni are the ultimate homemade treat for anyone who loves soft, fluffy doughnuts and creamy fillings.
With their golden exterior, crunchy sugar coating, silky vanilla pastry cream, and burst of fruity berry jam, they taste like something straight from a professional bakery.
Take your time with the proofing and frying, and you’ll be rewarded with beautifully soft, bakery-style doughnuts that are perfect for sharing.