What Is a Bombolone?
The Italian filled doughnut — and why London keeps coming back for it.
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A bombolone (plural: bomboloni) is a traditional Italian filled doughnut made with enriched brioche-style dough — deep-fried until golden, filled by hand with cream, custard, chocolate, or jam. The name comes from the Italian word bomba (bomb) — a reference to how generously it’s filled. Softer, lighter, and richer than a standard doughnut. Made and eaten fresh, the same day.
At Bombolone in London — 21 Whitcomb Street, two minutes from Trafalgar Square — they’re made from scratch every morning and available until sold out.
Where the Name Comes From
Bombolone comes from bomba — Italian for bomb. The name refers to the filling: a properly made bombolone is filled so generously it’s almost ready to burst.
The plural is bomboloni. In Italy you’d ask for un bombolone at the bar with your morning coffee. In Tuscany, where the tradition runs deepest, bomboloni have been eaten that way for generations — standing at the bar, espresso alongside, not sitting down, not lingering. A moment, not a meal.
They’re particularly associated with Carnival season in Tuscany — the weeks before Lent when pasticcerie fill the windows with freshly fried bomboloni dusted in sugar. But in any decent Italian bakery, they’re available year-round.
What Makes a Bombolone Different from a Standard Doughnut
The difference starts with the dough. A bombolone uses Italian brioche-style dough — enriched with eggs and butter, proved until it reaches the right texture. A standard doughnut uses a simpler cake dough. Faster to make, less interesting to eat.
The filling comes next. A bombolone is filled after frying, by hand, with whatever cream has been made that morning. Not injected by machine. The result is a more generous fill with a different texture — you notice it in the first bite.
Then the shape. A bombolone is round with no hole. That’s not a stylistic choice — it’s what allows the doughnut to hold a generous filling without losing it.
Finally, when it’s eaten. A bombolone is made to be eaten the same day. The dough, the filling, the glaze — all of it is at its best within hours of leaving the kitchen. It does not improve with time. Most commercial doughnuts are made in bulk, travel for hours, and sit for days. A bombolone is not that.
Italian doughnut vs regular doughnut — the difference is obvious in the first bite.
Bombolone vs Berliner
Both are round, filled, fried doughnuts. Both are made without a hole. But the similarities stop there.
A berliner is German — made with a simpler enriched dough, traditionally filled with jam and dusted with icing sugar. The doughnut you’d find at a German bakery, not an Italian one.
A bombolone is Italian — made with brioche-style dough, filled with cream or custard, part of the Italian breakfast and café tradition. The dough is lighter, the filling richer, the eating occasion different.
Berliner doughnut vs bombolone: same format. Different country, different dough, different tradition, different result.
The Bombolone Version — What We Make at Whitcomb Street
Bombolone at 21 Whitcomb Street makes Italian brioche-style doughnuts from scratch every morning. Eight signature flavours year-round, plus seasonal specials — all filled by hand with house-made creams and glazes.
Lemon Fantastico
Tiptree lemon curd made with Italian lemons, in-house Italian meringue, lemon zest.
Read more
Raspberra
Premium raspberry conserve, white chocolate and raspberry glaze, freeze-dried raspberries.
Read moreMade that morning. Available until sold out. From £4.90 each.
Some of our menu items contain allergens.
All food is prepared in a kitchen that handles gluten, nuts, dairy, eggs, and other allergens.
What People Say
“Takes the classic bombolone — light, brioche-style and generously filled — and treats it with the kind of care usually reserved for fine pastry.”
— The Fluxx
“A type of filled Italian doughnut traditionally made with brioche dough. Each doughnut is made fresh daily.”
— The Upcoming
“Everything is made fresh daily, with vanilla pods for cream, fine chocolate for glazes, and authentic Italian mascarpone.”
— On in London
“The best doughnuts in London. Amazing, soft, sweet, indulgent bomboloni, plenty of filling.”
— Wanderlog
Rated #1 bakery in London on TripAdvisor within the first month of opening — held ever since.
The bombolone doughnut London has been looking for — made from scratch that morning at 21 Whitcomb Street.
Where to Find Bomboloni in London
Bombolone is at 21 Whitcomb Street, London WC2H 7HA — two minutes from Trafalgar Square, directly behind the National Gallery.
One of the best Italian doughnuts London has to offer — made fresh every morning, from £4.90. Walk-in always welcome — no booking, no pre-order needed for individual doughnuts. Most flavours sell out before mid-afternoon.
For a box of six or more — order ahead for collection or delivery across London.
Bomboloni London — made from scratch every morning, eight signature flavours plus seasonal specials, walk-in welcome.
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#1
Bakery in London
On Tripadvisor – Here’s What People Say
Every review below is from a real customer. No incentivised reviews. No paid placements. Just people who walked in off Whitcomb Street and wanted to tell someone about it.
La dolce vita, in every bite
FAQ
What is a bombolone?
A bombolone is a traditional Italian filled doughnut — or donut — made with enriched brioche-style dough, deep-fried until golden and filled by hand with cream, custard, chocolate, or jam. The name comes from the Italian word bomba (bomb), a reference to how generously it is filled. Softer, lighter, and richer than a standard doughnut. Made and eaten fresh, the same day.
How do you pronounce bombolone?
Bom-bo-LO-ne. Stress on the third syllable. The plural is bomboloni — bom-bo-LO-ni. In Italian, the -one suffix means big. So bombolone is literally a big bomb — a reference to how generously filled it is. Bombolone pronunciation is straightforward once you know the stress pattern.
What is the difference between a bombolone and a doughnut?
A bombolone uses Italian brioche-style dough — enriched with eggs and butter, proved until it reaches the right texture. A standard donut typically uses a simpler cake dough. A bombolone is round with no hole, filled by hand after frying, lighter on the palate, and made to be eaten the same day. The tradition is Italian, not American or British.
What is a bombolone filled with?
Traditionally, crema pasticcera — a rich vanilla custard. At Bombolone in London, fillings include Italian pistachio cream, crema pasticcera made with Madagascan vanilla, fresh Italian mascarpone, Callebaut chocolate and hazelnut cream, Tiptree lemon curd with Italian meringue, raspberry conserve, cheesecake cream, and cinnamon apple with maple butter. Eight signature flavours year-round, plus seasonal specials.
What does bombolone mean in Italian?
Bombolone meaning: from bomba — the Italian word for bomb. The name refers to how generously filled the doughnut is — so full it’s almost ready to burst. The -one suffix in Italian typically means big. The plural, bomboloni, is used when referring to more than one.
Is a bombolone the same as a berliner?
Both are round, filled, fried doughnuts with no hole. But a berliner is German — made with a simpler dough, traditionally filled with jam. A bombolone is Italian — made with brioche-style dough, filled with cream or custard, part of the Italian café and breakfast tradition. Berliner doughnut vs bombolone: same format, different country, different dough, different tradition, different result.
Are bomboloni Italian?
Yes — bomboloni are traditionally Italian, particularly associated with Tuscany. Bombolone Italy is the home of this tradition. They are a staple of Italian pasticcerie and cafés, eaten standing at the bar with an espresso, often in the morning. Particularly traditional during Carnival season in Tuscany, though available year-round in good Italian bakeries.
How do you eat a bombolone?
The Italian way — at the bar, standing, with an espresso or cappuccino. Fresh, the same morning it was made. In London at Bombolone, you can eat them at the café on Whitcomb Street or order a box for collection or delivery.
Are bomboloni vegan or gluten-free?
Bombolone’s doughnuts are made with real eggs and dairy — not suitable for vegan or dairy-free diets. They contain gluten. See our full allergen information before visiting or ordering.
How much does a bombolone cost in London?
At Bombolone, Italian doughnuts are £4.90 each. A box of 6 is £24. Available to eat in at the café or order ahead for collection or delivery across London.
Where can I find the best bombolone donut in London?
Bombolone donut London — Bombolone at 21 Whitcomb Street, London WC2H 7HA, two minutes from Trafalgar Square. Rated #1 bakery in London on TripAdvisor. Made from scratch every morning, eight signature flavours plus seasonal specials, walk-in welcome. Most flavours sell out before mid-afternoon. From £4.90.
A bombolone is a specific thing. Made a specific way.
Come find us at 21 Whitcomb Street — two minutes from Trafalgar Square. Or order a box. The bombolone doughnut London orders when it wants the real thing — from £4.90, 21 Whitcomb Street.
Address
21 Whitcomb St.
London WC2H 7HA
- 2 minutes walk from Trafalgar Square
- 3 minutes from the National Gallery
- 6 minutes from Covent Garden
- 4 minutes from Leicester Square
- 8 minutes from Piccadilly Circus
- 6 minutes walk from Charing Cross
Opening Hours
Mon – Fri:
9AM – 6PM
Sat:
10AM – 8PM
Sun:
10AM – 6PM