Krapfen and Bomboloni...
Sweet cousins, not twins
Soft, delicious, irresistible: Krapfen and Bomboloni are two specialties that win you over at the very first bite.
Often confused with each other, they have different origins, characteristics, and traditions that are worth discovering.
Krapfen originated in Austria, probably in Vienna, as early as the Middle Ages.
According to legend, a Viennese cook named Cäcilie Krapf accidentally created this dessert, giving rise to a recipe that would become famous.
Traditionally, Krapfen were prepared for Carnival and filled with apricot jam.
Bombolone, on the other hand, is an icon of Italian pastry, especially popular in Tuscany, Emilia-Romagna, and Lazio.
The name recalls its round and "swollen" shape — just like a bomb — and is closely linked to the tradition of popular festivals.
At first glance, Krapfen and Bomboloni look very similar: both are made with leavened dough, fried in hot oil, and filled.
However, there are some subtle but significant differences:
- Dough:
The dough for Krapfen is generally richer, often enriched with butter, eggs, and sometimes a splash of liquor or cream.
Bombolone dough is simpler and more straightforward, with a slightly softer and airier texture.
- Filling:
Traditional Krapfen are usually filled before frying (mostly with apricot jam).
Bomboloni, instead, are filled after frying, often with pastry cream or chocolate.
- Shape and size:
Krapfen tend to have a slightly flattened shape, while Bomboloni are round and plump.
- Topping:
Krapfen are often dusted with powdered sugar.
Bomboloni, on the other hand, are rolled in granulated sugar right after being taken out of the hot oil.
Whether you choose a soft Krapfen filled with jam or a Bombolone overflowing with cream, both pastries are symbols of celebration, conviviality, and small everyday pleasures.
In their simplicity, Krapfen and Bomboloni tell stories of popular traditions and timeless indulgence.
In the video: Pastry Chef Gaia Gardin prepares her delicious Krapfen... or are they Bomboloni??
Faces & Stories
Gaia Gardin – Pastry Chef
My name is Gaia ( Instagram Page ), I am a young Pastry Chef, and I have nurtured a passion for Pastry since I was a child.
After completing a three-year professional training program in Pastry and Baking, I attended a specialization course at Cast Alimenti.
I have a strong desire to grow and learn as much as possible in this profession, which is why I travel across different regions of Italy, training in some of the country’s finest Pastry Shops.
My next goal is to gain professional experience abroad.
