Name: Coffee Cream Bomboloni
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: ¾ cup warm milk; 2 ¼ tsp instant yeast; ¼ cup granulated sugar; 1 egg; 1 egg yolk (room temperature); ¼ cup melted butter; 3 cups all-purpose flour; ¼ tsp salt; Oil for frying; 1 cup granulated sugar (for coating); 1 cup heavy cream; ¼ cup powdered sugar; 2 tbsp instant espresso; 1 ½ tsp cold water

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A sweet fusion of Italian tradition and bold coffee flavor, these Coffee Cream Bomboloni are pillowy soft donuts filled with luscious espresso-infused whipped cream. Fried to golden perfection and rolled in sugar, every bite bursts with creamy indulgence and deep coffee notes.

Coffee Cream Bomboloni

Why You’ll Love This Recipe

I love how this recipe transforms simple pantry staples into an elegant, café-worthy dessert. The dough is soft and fluffy, while the coffee cream is rich without being overpowering. It’s the perfect treat for coffee lovers like me who want something unique, impressive, and surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bomboloni:
¾ cup warm milk
2 ¼ tsp instant yeast
¼ cup granulated sugar
1 egg + 1 egg yolk (room temperature)
¼ cup melted butter
3 cups all-purpose flour
¼ tsp salt
Oil for frying
1 cup granulated sugar (for coating)

Coffee Cream Filling:
1 cup heavy cream
¼ cup powdered sugar
2 tablespoons instant espresso + 1 ½ tsp cold water

Directions

Prepare the dough:
I start by combining warm milk, yeast, and a tablespoon of sugar in a large bowl. After letting it sit for 5 minutes until it gets foamy, I whisk in the remaining sugar, eggs, melted butter, flour, and salt. I mix it all until a dough forms, then knead it on a floured surface for 8 to 10 minutes until smooth.

I place the dough in a greased bowl, cover it, and let it rise for 1 to 1½ hours, or until it doubles in size. Once risen, I roll it out to about ½ inch thick and cut small circles (about 2 inches wide). These rest on a parchment-lined tray, covered, for 30 minutes.

Fry the bomboloni:
I heat oil to 350°F (175°C) and fry the dough rounds in batches for 1 to 2 minutes on each side until they’re golden brown. After draining them on paper towels, I roll them in granulated sugar while they’re still warm.

Make the filling:
I whip heavy cream, powdered sugar, and the espresso mixture together until stiff peaks form. Then I transfer it into a piping bag. I poke a small hole in each bombolone and fill them generously with the coffee cream.

Servings and timing

This recipe makes approximately 16–18 small bomboloni.
Prep Time: 2 hours (including rising and resting time)
Cook Time: 10–15 minutes
Total Time: Around 2 hours 15 minutes

Variations

Chocolate Cream Filling: I sometimes swap the coffee cream for chocolate ganache for a decadent twist.
Boozy Bomboloni: A splash of coffee liqueur in the cream adds an adult kick.
Cinnamon Sugar Coating: Instead of plain sugar, I roll the bomboloni in cinnamon sugar for a spiced finish.
Vanilla Bean Cream: For a lighter version, I use vanilla extract and skip the coffee entirely.
Larger Size: I’ve made these in larger sizes too—just adjust the frying time slightly.

Storage/Reheating

I store leftover bomboloni in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes. I don’t recommend microwaving, as it can make them soggy. If I’ve filled them in advance, I make sure to refrigerate and consume them within a couple of days for the best texture.

FAQs

What is the difference between bomboloni and regular donuts?

Bomboloni are Italian donuts typically filled from the top, whereas regular donuts often have a hole or are filled from the side. The dough is usually softer and richer, making them extra fluffy.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, I let it come to room temperature before shaping and frying.

Can I bake these instead of frying?

Technically yes, but I find frying gives that classic texture. Baking at 375°F (190°C) for about 12–15 minutes works, but the result is slightly less tender and not quite as indulgent.

Can I use brewed coffee instead of espresso powder?

Brewed coffee is too diluted for this recipe. I stick with instant espresso for a bold, concentrated flavor that holds up in the cream.

How do I know when the dough is kneaded enough?

I look for a smooth, elastic texture that springs back when I press it gently. If the dough tears easily or feels sticky, I knead a bit longer or add a little more flour.

Conclusion

These Coffee Cream Bomboloni have become a favorite in my kitchen. I love how they combine a light, airy donut with rich, smooth coffee cream—like a latte and dessert rolled into one. Whether I’m impressing guests or treating myself on a quiet afternoon, they always hit the spot.