The Italian doughnut typically filled with pastry cream and called a bombolone is the bombolone.
A bombolone is a round, fried Italian pastry made from enriched dough. It is commonly filled with pastry cream, chocolate cream, or jam and finished with sugar. The pastry is especially associated with Tuscany and other parts of central and northern Italy, though versions are sold widely.
The name is related to “bomba,” meaning “bomb,” likely referring to the pastry’s rounded, swollen shape. Unlike a ring doughnut, a bombolone is usually filled through an opening after frying. Some versions are left unfilled or use different creams, so the filling is traditional rather than absolutely universal.
Bomboloni are often compared with German Berliner doughnuts and Austrian Krapfen because all are round, fried, and frequently filled. They are not the same as cannoli, which are crisp pastry tubes filled after baking or frying. The plural form is bomboloni; bombolone is the singular.