Bombolini | Italian Donuts with Vanilla Pastry Cream

Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. I use a slightly different method than most other recipes you’ll find.

First, I use the double rise method, which produces a finer crumb, less air holes and a better flavor because of the extended fermentation.

Second, I roll the bombolini out into little balls as opposed to stamping them out with a cutter. This allows me to utilize all the prepared dough with zero waste.

There’s a few additional steps in my bombolini recipe, but the payoff is well worth it. Watch the video, give it try and let me know what you think in the comments below.

Milk – 1/2 Cup/130g
Dry Yeast – 1 tsp/4g
Eggs – 1 each + 1 yolk/75g total weight
Lemon Zest – from 1 lemon
Granulated Sugar – 1 Tbsp + 1 tsp/20g
Kosher Salt – 1/2 tsp/5g
AP Flour – 2 Cups + 2 Tbsp/285g
Butter – 14g/.5oz.
Frying Oil – as needed (enough to fill pot half way)

Ground Cinnamon – 1 tsp
Granulated Sugar – 2 Cups

Cornstarch – 33 grams (1/4 cup)
Egg Yolks – 3 each
Milk #1 – 1/2 Cup (4 fl. oz.)
Sugar – 100 grams (1/2 cup)
Vanilla Bean – 1 each
Milk #2 – 1 1/2 Cup (12 fl. oz.)
Butter, cold (optional, whisk in once sauce has thickened for a richer flavor) – 14 grams (1 tbsp)


Morela Gruszka says:

You Tube search. I was looking for a “pączki” recipe in Polish.

Lori Sullivan says:

You tube recommendations as well… I love all things Italian, and these look doable and delicious! Thank you!

mylastnamewasbad thisoneisworse says:

We call them Krapfen in Austria

Sea Siren says:

Can I (somehow) make them in the oven, instead of frying them?

alemar900 says:

Ingredients measurement?

Blue Lilly says:


Abe Steinberg says:

Can these be baked? Lovely video. Looks delicious. Btw, came up in my recommended video to watch. Glad it did!

Vladimir Friedman says:

The recipe is great, one little thing though. 1/2 cup of milk is 130g, not 90g. I’ve made the dough using only 90g of milk and it came out a bit too dense. Anyway, thanks for the video!

Bruna Hillman says:


aysha uzair says:

Can these be baked aswell

Avafia says:

Oh this looks amaaazing. Might have to make them this weekend!! Stunning video!

Adriana Pereira says:

São bolas de Berlim mas mais pequenas lol

Kitchen & Craft says:

This particular video is receiving a ton of views compared to other recipes on my channel. I assume that it’s been linked to from another website. I’d really appreciate a reply to this comment on how you found my Bombolini recipe. Google search? YouTube search? A blog? Another website? Thanks so much!

Jemiah Jalandoon says:

Hi ! Can I use whipped cream instead of the pastry cream ?

FranKoPepez says:

In Chile we call them “Berlines” or “Berlín” in singular.

sonia franco says:

Here in Brazil, this is called a sonho ( dream)


Easy, with homely ingredients & delicious. Recipe and nothing else. I like this video.

Firasat Nisar says:


Mohammed Trabelsi says:

Please, I want the ingredients

TommyTarkov says:

berliner ballen sind das ! 😀

Ming Jean says:

Hi there! Love the video. I noticed that you have a bowl life kitchen aid which I have to. A problem I’ve noticed with mind is that the bowl is never parallel/flat. It’s always slightly angled, resulting in some areas not being mixed in and me having to scrape down the sides a lot. I always thought that the unit I got was a return unit until I noticed that you kinda pushed it in and that made the bowl sit flat. Could you help guide me in what you did please? Thanks:)).

saeede says:

in iran we call it “noon khamei” which means cream bread. i love it so much

Asna Aleem says:


Louise Glas says:

Great quality
Love your Videos and recepies

Violet Taylor says:

3 in a big pot

Mary Christo says:

It was recommended and I love bomboloni so…..

Fathima Chocpie says:

Do I understand you correctly ? Is it 2 eggs n 1 extra egg yolk ? Pls help

Magda Michalak says:

Prawie jak pączki

Matthew Fultz says:

Great video and very easy to follow, looking forward to making these this weekend! My only issue is touching dough with a bare hand with a ring on it. Rings always carry so much bacteria. That’s just me being neurotic though lol.

Magick Academy says:

I am making these right now. I did add orange zest to dough & to custard. Just finished the custard, OMG-YUMM! The dough has 20min left to rise, can’t wait to try when they are done! Thank you for the recipe. This recipe showed in the next video after watching HANSE channel Home Compilation of latte and coffee.

NiniannE says:

nop, Bolas de Berlim…

mahaaha cr7 says:

I don’t have a dough hook. Can I do it by hand? I’ve tried with other recipes but the doughnuts came out too light and weren’t fluffy. Would appreciate some help

Special K says:

Soo making these!!! Great easy to follow recipe.

Alys Pardeé says:

my last meal

spicy _ says:

u sound like joe mazzelo lol

indurthi rajitha says:

Wow what a recipe

natalia rosales says:

Berlinesas, o bolas de fraile, acá se comen con dulce de leche

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