Pistachio Cream Bomboloni Recipe – Easy Italian Filled Donuts You’ll Love

Name: Pistachio Cream Bomboloni
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 3 cups (375g) all-purpose flour; 1/4 cup (50g) granulated sugar; 2 1/4 tsp (7g) instant yeast; 1/2 tsp salt; 2/3 cup (160ml) whole milk, warm (about 110°F); 1/4 cup (56g) unsalted butter, softened; 2 large eggs, room temperature; 1 tsp (5ml) vanilla extract; 1 tsp lemon zest (optional); About 4 cups (1 liter) vegetable oil, for frying; 1/2 cup (100g) granulated sugar, for rolling; 1 cup (250g) pistachio cream; 1/2 cup (120g) mascarpone cheese, softened; 2-3 tbsp (15-25g) powdered sugar, to taste; 1-2 tbsp (15-30ml) heavy cream, if needed

Posted on September 17, 2025

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The first time I bit into a warm pistachio cream bomboloni, I swear the world paused for a second. That golden, pillowy-soft doughnut, dusted with sugar, oozing with a silky pistachio filling—honestly, it was love at first bite. There’s just something so magical about these Italian treats. Maybe it’s the playful surprise of creamy pistachio in the center or the way the sugar sticks to your fingers, begging to be licked off (no shame here!).

I started making pistachio cream bomboloni at home because I couldn’t find them at my local bakery—let’s face it, sometimes cravings don’t want to wait for a trip to Italy. Over the years, I’ve tweaked, tested, and even made midnight batches with friends, perfecting this pistachio cream bomboloni recipe for anyone craving a taste of Italian pastry bliss at home. The best part? You don’t need fancy equipment or chef-level skills. If you’ve ever made homemade cinnamon rolls or basic bread, you can totally handle bomboloni.

These pistachio cream bomboloni are perfect for brunches, celebrations, or just because you want to treat yourself (again, no judgment). Whether you’re baking with kids, impressing guests, or satisfying your own sweet tooth, this recipe delivers soft, fluffy doughnuts with a luscious, nutty filling. Trust me—after a few rounds, you’ll be the bomboloni expert in your crew. Plus, they freeze beautifully, so you can always have one ready for those “just one more” moments. If you’re searching for a memorable, crowd-pleasing treat that brings pure joy with every bite, this is the recipe for you.

Why You’ll Love This Pistachio Cream Bomboloni Recipe

Quick & Easy: This pistachio cream bomboloni recipe comes together in under two hours (most of that is proofing time!). It’s honestly less intimidating than it looks—promise.
Simple Ingredients: No need for specialty shops. You probably have most ingredients in your pantry. Pistachio cream is the only “special” one, and even that’s easy to find online or at Italian delis.
Perfect for Any Occasion: These doughnuts light up brunch tables, dessert trays, or just a lazy Sunday. I’ve even brought them to baby showers, and people went wild for them.
Crowd-Pleaser: Kids, adults, even my picky uncle who claims “he doesn’t like sweets” couldn’t resist these. The creamy pistachio filling has a nutty, luxurious taste that feels a little fancy, but not fussy.
Unbelievably Delicious: The combo of pillowy dough, crunchy sugar coating, and rich pistachio cream is just next-level. It’s the kind of treat that makes you close your eyes and savor every bite.

What sets this pistachio cream bomboloni recipe apart? First, the dough—soft, tender, and just the right amount of chewy thanks to a slow rise and a bit of butter. Then, the filling: sweet, nutty pistachio cream, piped right into the heart of each doughnut. I’ve tried other versions, but blending a bit of mascarpone with the pistachio cream makes it extra silky and not overly sweet. If you’ve ever wanted to wow your friends with Italian bakery magic, this is the secret weapon.

Honestly, these bomboloni are more than just a sweet treat—they’re a little piece of happiness. They’re the kind of food you make to celebrate, to comfort, or just because you want to feel a tiny bit fancy at home. And if you’re like me, you’ll find yourself sneaking one for breakfast with your coffee. No regrets!

What Ingredients You Will Need

This pistachio cream bomboloni recipe uses simple ingredients, but each one plays an important role in making these doughnuts soft, flavorful, and utterly irresistible. Many are pantry staples, and I’ll share my favorite brands and tips for picking the good stuff (because the details matter!).

For the Bomboloni Dough:
- All-purpose flour – 3 cups (375g). Go for unbleached if you can; King Arthur is my go-to for fluffy results.
- Granulated sugar – 1/4 cup (50g). Adds just enough sweetness to the dough itself.
- Instant yeast – 2 1/4 tsp (1 standard packet, 7g). I use SAF; it never lets me down.
- Salt – 1/2 tsp. Balances out the sweetness and brings the flavors together.
- Whole milk – 2/3 cup (160ml), warm but not hot (about 110°F/43°C).
- Unsalted butter – 1/4 cup (56g), softened. Adds richness and keeps the dough tender.
- Large eggs – 2, at room temperature. Binds everything together and creates a rich dough.
- Vanilla extract – 1 tsp (5ml). For a warm, aromatic base.
- Lemon zest – 1 tsp (optional, but I love the bright, fresh flavor it adds).
For Frying and Coating:
- Vegetable oil – about 4 cups (1 liter), for frying. I use sunflower or canola for a clean flavor.
- Granulated sugar – 1/2 cup (100g), for rolling. For that classic sweet crunch.
For the Pistachio Cream Filling:
- Pistachio cream – 1 cup (250g). Look for good-quality Italian brands like Babbi or Pariani, or use homemade.
- Mascarpone cheese – 1/2 cup (120g), softened. Makes the filling extra creamy and helps mellow the sweetness.
- Powdered sugar – 2-3 tbsp (15-25g), to taste. Adjust depending on how sweet your pistachio cream is.
- Heavy cream – 1-2 tbsp (15-30ml), if needed, to reach desired piping consistency.

Ingredient tips:

Can’t find pistachio cream? You can make your own by blending shelled pistachios with white chocolate and a splash of milk.
Dairy-free milk and vegan butter work for a non-dairy version, though the flavor changes a bit (still tasty!).
If you want gluten-free bomboloni, swap the all-purpose flour for a 1:1 gluten-free blend—just expect a slightly different texture.
Fresh lemon zest brightens up the dough, but skip it if you want a more classic flavor.

Equipment Needed

Stand mixer with dough hook (or a hand mixer with dough hooks): Makes kneading so much easier, but you can knead by hand if you’re feeling old-school. I’ve done both, and hand-kneading is honestly a good arm workout!
Large mixing bowl: For proofing the dough. If you don’t have one, a big soup pot works in a pinch.
Whisk and spatula: For mixing and scraping down the bowl.
Rolling pin: For rolling out the dough evenly. In a pinch, a clean wine bottle does the trick (been there, done that).
Round cutter (about 2.5-3 inches/6-7.5cm): I use a biscuit cutter, but a glass with a sharp edge works if you don’t have one.
Baking sheet lined with parchment: For rising the cut doughnuts.
Deep, heavy-bottomed pot or Dutch oven: For frying. I’ve used everything from a cast iron pot to a deep sauté pan—just make sure it’s safe for frying.
Slotted spoon or spider strainer: For lifting hot bomboloni out of the oil.
Cooling rack: Helps the doughnuts cool evenly. A clean oven rack works as a substitute.
Piping bag with round tip (or sturdy zip-top bag): For filling the bomboloni. No piping bag? Snip the corner off a sandwich bag—works just fine.

Care tips: If you fry a lot, invest in a thermometer—it keeps your oil at just the right temp (no burnt bomboloni here). For easy cleanup, line your counter with old newspapers or a splatter guard.

How to Make Pistachio Cream Bomboloni – Preparation Method

Prepare the dough: In the bowl of a stand mixer, combine 3 cups (375g) flour, 1/4 cup (50g) sugar, 2 1/4 tsp (7g) instant yeast, and 1/2 tsp salt. Mix briefly to combine.
In a separate bowl, whisk together 2/3 cup (160ml) warm milk, 2 large eggs, 1 tsp vanilla, and 1 tsp lemon zest (optional).
With the mixer on low, slowly pour the wet ingredients into the dry. Mix until a shaggy dough forms (about 1-2 minutes).
Add 1/4 cup (56g) softened butter, a tablespoon at a time. Keep mixing until the dough is smooth and elastic, about 8-10 minutes. If kneading by hand, add butter slowly and knead for 12-15 minutes—it’ll feel sticky at first, but keep going.
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled in size, about 1-1.5 hours. Tip: If your kitchen is chilly, turn the oven to 200°F (93°C) for 2 minutes, then turn it off and proof the dough inside.
Shape the bomboloni: Punch down the dough. Turn onto a floured surface and roll out to about 1/2-inch (1.25cm) thickness. Cut rounds with a 2.5-3 inch (6-7.5cm) cutter. Note: Gather scraps and re-roll once if needed.
Place rounds on a parchment-lined baking sheet, spacing them a bit apart. Cover loosely with a towel and let rise until puffy, about 30-45 minutes.
Heat the oil: Pour about 4 cups (1 liter) vegetable oil into a heavy pot. Heat to 340-350°F (171-177°C). Use a thermometer for best results (too hot and the doughnuts brown too quickly; too cool and they’ll be greasy).
Fry the bomboloni: Carefully add a few dough rounds to the hot oil, don’t crowd the pot. Fry for 1-2 minutes per side, until deep golden brown. Tip: If they’re browning too fast, lower the heat.
Lift out with a slotted spoon and drain on a cooling rack. While warm, roll each bomboloni in granulated sugar to coat. Warning: Hot sugar can stick—let them cool slightly before handling if you’re sensitive.
Make the filling: In a bowl, blend 1 cup (250g) pistachio cream and 1/2 cup (120g) mascarpone until smooth. Add 2-3 tbsp (15-25g) powdered sugar, tasting as you go. If too thick, add 1-2 tbsp (15-30ml) heavy cream. The filling should be pipeable but not runny.
Fill the bomboloni: Once cool, use a sharp knife to poke a hole in the side of each doughnut. Fill a piping bag with the pistachio cream and pipe generous filling into the center of each bomboloni until you feel a little resistance.
Enjoy! Serve immediately, or keep at room temp for a few hours. These are best eaten the same day, but honestly, they rarely last long in my house.

Troubleshooting notes: If your dough is too sticky, add a tablespoon of flour at a time, but don’t overdo it—soft dough makes softer bomboloni. If the filling leaks, your doughnuts might be too warm; let them cool completely before filling. If you have extra filling, it’s perfect as a dip for fruit or spread on toast (trust me, it’s addictive).

Cooking Tips & Techniques for Perfect Bomboloni

Temperature is key: Keep your frying oil steady at 340-350°F (171-177°C). Too hot, and the outside browns before the inside cooks. Too cool, and you’ll get oily bomboloni. I learned the hard way the first time—trust your thermometer more than your eyes.
Don’t crowd the pot: Fry in small batches. Overcrowding drops the oil temp and leads to uneven cooking. It’s tempting to rush, but patience pays off!
Proofing matters: Let the dough rise until puffy. If it’s under-proofed, you’ll get dense doughnuts. If it over-proofs, they might collapse when frying. Press gently with a finger—if the dough springs back slowly, it’s ready.
Use the right filling consistency: If your pistachio cream is too stiff, add a splash of cream. If it’s too runny, chill it for a few minutes. You want it smooth enough to pipe, but thick enough to stay put.
Roll in sugar while warm: The sugar sticks best to hot doughnuts. Roll them right out of the oil (carefully!) for the classic crunch.
Personal fail: Once, I tried to skip the second rise and ended up with hockey pucks instead of fluffy bomboloni. Don’t be like me—give that dough time to puff up before frying!

Multitasking tip: While the dough is rising, prep your filling and set up your frying station. It makes the final steps go smoothly and keeps the kitchen chaos to a minimum.

Consistency tip: If you want perfectly round bomboloni, use a sharp cutter and avoid twisting it (twisting seals the edges and can make them lopsided). Little details like this make your batch look bakery-worthy.

Variations & Adaptations

Chocolate-Hazelnut Bomboloni: Swap pistachio cream for Nutella or homemade gianduja. My kids love this twist—it’s like an Italian Ferrero Rocher in doughnut form.
Lemon Ricotta Filling: For a tangy, creamy alternative, blend ricotta cheese with lemon zest, a touch of honey, and powdered sugar. It’s light, refreshing, and feels perfect for spring.
Seasonal Jam Bomboloni: Fill with your favorite jam (apricot, raspberry, or even fig). In summer, I use fresh strawberry preserves for a fruity surprise.
Gluten-Free Adaptation: Substitute flour with a 1:1 gluten-free blend. The texture changes slightly, but they’re still delicious. Add 1 extra tablespoon of milk if the dough feels dry.
Dairy-Free Option: Use plant-based butter and milk in the dough, and swap mascarpone for coconut cream in the filling. The pistachio flavor still shines!
Mini Bomboloni: Use a smaller cutter for bite-sized treats. I make these for parties—they’re adorable and just the right size for a sweet snack.

One of my personal favorite spins: a touch of orange zest in the dough and a dollop of orange marmalade mixed into the pistachio cream for a bright, zesty kick. Don’t be afraid to play around and make these bomboloni your own.

Serving & Storage Suggestions

Serving: Pistachio cream bomboloni are best enjoyed fresh and warm, when the sugar is still crackly and the filling is oozy. Serve them piled high on a pretty plate, dusted with a bit more powdered sugar for extra drama. Pair with espresso or cappuccino for the real Italian café vibe. If you’re going all out, a scoop of gelato on the side is pure decadence.

Storage: These doughnuts are best the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 1 day. For longer storage, freeze unfilled bomboloni (after frying and cooling) in a freezer bag for up to 2 months. Defrost at room temp, then warm in a 300°F (150°C) oven for about 5 minutes before filling.

Reheating: If your bomboloni have gone a little stale, a quick blast in the microwave (10 seconds) or a few minutes in the oven brings them back to life. Don’t fill them before freezing—they’re much better (and neater) to fill after reheating.

Flavor note: The pistachio cream flavor deepens as the bomboloni sit, so the next-day leftovers can be extra tasty. But let’s be real—they rarely last that long at my house!

Nutritional Information & Benefits

Estimated per bomboloni (based on 12 servings):

Calories: 290
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 35g
Sugar: 12g
Protein: 6g

Health highlights: Pistachios are loaded with healthy fats, antioxidants, and fiber, so the filling brings a bit of nutrition to the party. Bomboloni are, of course, a treat—but using real, whole ingredients means you know exactly what’s going in. For gluten-free or dairy-free diets, just follow the swaps outlined above.

Allergen note: Contains gluten, dairy, eggs, and tree nuts (pistachios). Always double-check ingredient labels if you have allergies.

I like to think of these as a “sometimes” food—but one that’s totally worth it for the joy they bring. Food feeds the soul as much as the body, right?

Conclusion

If you’re looking for a show-stopping homemade treat, this pistachio cream bomboloni recipe is truly a must-try. The soft, fluffy doughnuts and dreamy pistachio filling turn any day into a special occasion. I love making these for family brunches, parties, or just when I need a pick-me-up treat—the oohs and ahhs never get old!

Don’t be afraid to play with the recipe—try a new filling, make them mini, or experiment with gluten-free flour. If you’ve got a sweet tooth and a little time, you’ll be amazed at how easy (and fun) these Italian doughnuts are to make from scratch. Every bite is a reminder that homemade is always worth it.

Give this pistachio cream bomboloni recipe a go and let me know how it turns out! Share your creations, tag me on social, or drop your tips and twists in the comments below. Happy frying, and may your dough always be pillowy and your filling extra generous!

FAQs about Pistachio Cream Bomboloni

Can I bake bomboloni instead of frying?

Yes, but they won’t have quite the same texture. Bake at 375°F (190°C) for 12-15 minutes until golden, then roll in sugar and fill.

Where can I buy pistachio cream?

Look for it at Italian markets, gourmet shops, or online. Popular brands like Babbi and Pariani are delicious. You can also make your own!

How do I keep the dough from sticking when rolling and cutting?

Lightly flour your surface and cutter. If the dough is extra sticky, chill it for 15 minutes before rolling out.

Can I make the dough ahead of time?

Yes! Let the dough rise overnight in the fridge (first rise), then proceed with shaping and frying the next day.

How do I tell when the oil is the right temperature for frying?

Use a thermometer for best accuracy (340-350°F/171-177°C). If you don’t have one, drop in a small piece of dough—it should sizzle but not brown too quickly.