A Tangy-Sweet Twist on Filled Donuts

I’ve been craving these Plum Curd Bomboloni for a while now. Every time I scroll Pinterest, I see pictures of these cute little round donuts filled with pastry cream, Nutella, lemon curd, even pistachio cream. They just look so lush and unapologetically indulgent, like something you’d find in a little café in Italy.

And here’s the thing: my birthday is coming up, and instead of cake, I’ve already decided I’m making another batch of these donuts. They were that good.

There’s something incredibly delicious about fresh donut bread, crispy on the outside and pillowy and warm on the inside. Honestly, even without the curd, I could eat 50 of these. They don’t need bells and whistles to taste good, but the plum curd takes them into another dimension.

What Makes Plum Curd So Special?

Everyone has heard of lemon curd. Plum curd is the same silky custard base, but with a flavor that’s deeper, sharper, and more complex. The skins of the plums lend this gorgeous color, mine turned out a deep pink, almost jewel-toned, and the flavor rides that perfect line between sweet and tart.

It’s also easier than it sounds. The biggest trick is tempering your yolks so you don’t scramble them. Whisk constantly, cook gently, and watch for the classic “coats the back of a spoon” consistency. Once it’s there, whisk in butter for shine and richness, and chill until thick. Usually, this takes about two hours. (Or cheat and put it in a shallow dish in the freezer like I did.)

And don’t worry about leftovers — I had some curd left over and it’s divine on pancakes, toast, or even spooned straight from the jar if you’re feeling rebellious.

Plum Curd Bomboloni are a time investment.

This recipe is definitely a project for the whole afternoon. Between the dough rising, the curd chilling, and the frying, you’re in it for a few hours. But it wasn’t nearly as difficult as I had built it up to be in my head.

I used my trusty Rachel Ray cast iron pot for frying, and let me tell you — it took forever to get hot. Then, once it was hot, it got too hot and I had to wait for it to cool back down. Eventually, I found that a medium-low heat setting on my stove was just right to maintain a steady temperature of 350°F. If you’ve never fried before, this part can feel a little chaotic, but once you find that sweet spot, it’s smooth sailing.

The frying itself is a bit of a dance: drop a little donut in, flip it, pull it out, roll it in sugar before it cools… and repeat. It’s a lot of multitasking, but it’s also deeply satisfying. The kitchen smelled like fried dough heaven.

For an extra layer of flavor, I rolled mine in sugar mixed with A Spice Affair’s Berry Magic blend — freeze-dried raspberries, strawberries, hibiscus, and rooibos. It added a subtle tang, a pop of color, and little bits of texture in the sugar crust. Highly recommend.

I’ll admit, I didn’t let my dough rise long enough the first time. Some of the early donuts came out a little squat, but the ones I fried toward the end (after they’d sat longer) puffed beautifully. Lesson learned: be patient with the rise.

And then there’s the filling — be gentle. I definitely had a few blowouts when I got overzealous with the piping bag. But the ones that didn’t explode? Absolute bliss.

Tips for Making Bomboloni at Home

Here’s what I’d pass on if you’re making these yourself:

• Dough rising: Let it go the full time. If you rush it, the donuts won’t puff as beautifully.
• Cutting: A 2 ½″ round cutter gave me 14 donuts — the perfect balance of size and portion.
• Parchment trick: Place each cut donut on its own parchment square. That way, you can lower them into the oil without deflating or mangling their shape.
• Oil management: Use a thermometer and adjust as you go. Donuts fry best at 350°F; much hotter and they brown too fast, cooler and they soak up oil.
• Filling: Chill your curd until thick, then pipe gently. Stop as soon as the donut starts to swell — that’s the sweet spot.
• Coating: Roll them in sugar while still warm so it sticks. If you’re fancy, add citrus zest or a spice blend like I did.

Even with the little hiccups, these were far less intimidating than I thought they’d be. It’s just a matter of patience, paying attention, and being okay with a few less-than-perfect donuts along the way.

A Perfect Pairing for a Father’s Day Meal

These Plum Curd Bomboloni are indulgent, seasonal, and deeply satisfying. They’re not the fastest bake in the world, but they’re one of those projects that makes you feel proud to be in the kitchen. You’ll pull them out of the oil, coat them in sugar, pipe in that jewel-toned plum curd, and for a moment it feels like you’ve brought a pastry shop into your own home.

Plums are fleeting, and maybe that’s why they feel so special here. Don’t wait until next summer to wish you’d tried it. Pick up some plums, block off an afternoon, and treat yourself to donuts that blush when you bite into them.

Print Recipe

Plum Curd Bomboloni

Plum Curd Bomboloni recipe—soft, golden donuts filled with tangy plum curd. A stunning treat for summer baking and fruit lovers.

Prep Time30 minutes mins

Cook Time20 minutes mins

Rising Time (first and second rise combined)2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Bread, Breakfast, Brunch, Dessert, Snack

Cuisine: Italian

Keyword: bomboloni, donuts, plum curd

Servings: 14 Donuts

Calories: 320kcal

Cost: $7.50 per batch

Equipment

• Saucepan
• Fine mesh strainer
• Mixing Bowls
• Whisk
• Rubber Spatula
• Stand mixer or hand mixer (optional)
• Rolling Pin
• 2 ½–3″ round cutter
• Parchment paper squares
• Baking Sheet
• Kitchen towel/plastic wrap
• Heavy-bottomed pot or Dutch oven (for frying)
• Thermometer (candy/deep fry)
• Slotted spoon/tongs
• Wire cooling rack
• Piping bag with round tip

Ingredients

Plum Curd

• 1 lb ripe plums pitted and chopped (about 4–5 medium)
• ½ cup sugar 100 g (adjust depending on tartness)
• 2 Tbsp Lemon juice 30 g
• 4 egg yolks
• 4 Tbsp unsalted butter, cubed 56 g

Bomboloni (Fried Yeasted Donuts)

• ¾ cup warm milk 180 g
• 2¼ tsp active dry yeast 1 packet
• 3 Tbsp sugar 38 g
• 3 1/3 cups all-purpose flour (plus more for rolling) 400 g
• ½ tsp salt
• 2 egg yolks
• 3 Tbsp salted butter, softened 42 g
• Oil for frying vegetable or canola
• granulated sugar for coating
• A Spice Affair's Berry Magic optional added to sugar for coating

Instructions

Plum Curd Instructions:

• In a saucepan, cook plums, sugar, and lemon juice over medium heat until very soft. Purée and strain to remove skins.
• Return purée to the pan. Whisk egg yolks in a separate bowl. Slowly drizzle in a ladle of hot plum purée while whisking constantly to temper the yolks. Repeat with another ladle until yolks are warm, then whisk tempered yolks back into saucepan.
• Cook gently over medium-low heat, stirring constantly, until thickened — it should coat the back of a spoon and a finger swiped through leaves a clear trail (about 12 minutes).
• Whisk in butter until glossy. Chill completely. (Curd will thicken more as it cools.)

Bomboloni Instructions:

• In a bowl, mix warm milk, yeast, and sugar; let sit until foamy (5–10 minutes). Stir in yolks, butter, flour, and salt. Knead until smooth, 5–8 minutes. Cover and let rise until doubled, 1–1.5 hours.
• Check readiness: Dough should spring back slowly when poked and feel airy.
• Roll dough out to about ½ inch thick. Cut into 2.5–3″ rounds. Place each donut on its own square of parchment paper. Repeat until all of the dough is used. Cover and let rise again until puffy, 30–40 minutes.
• Check proofing: A gentle finger press should spring back slowly and leave a slight dent.
• Heat oil to 350°F (175°C). Fry donuts in batches until golden, 1–2 minutes per side. Drain on a wire rack.
• Once cool enough to handle, poke a side hole and pipe in chilled plum curd until donut just threatens to burst.
• Roll in granulated sugar while still warm, OR dust with powdered sugar once cooled. Best enjoyed the same day.

Notes

Rise times may take longer if your kitchen is colder, or go faster if your kitchen is warmer.