Bombolini (Italian Donuts)

by

Description
Bomboloni are soft, pillowy Italian donuts, typically filled with pastry cream, jam, or Nutella and dusted with sugar. These golden fried treats are crispy on the outside, light and airy inside, and absolutely dreamy!

Origin
Bomboloni (singular: bombolone) come from Tuscany, Italy, and are Italy’s version of filled donuts. Their name comes from “bomba” (bomb) because of their round shape and explosive flavor.

Ingredients Quantity

  • 2 ¼ tsp (1 packet or 7g) active dry yeast
  • ¾ cup (180ml) warm milk
  • 2 ½ cups (310g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup (57g) unsalted butter, softened
  • Oil for frying (vegetable or canola)
  • ½ cup granulated sugar (for coating)
  • Filling of choice: pastry cream, Nutella, jam, etc.

Ingredients Optional

  • Zest of 1 lemon or orange (adds a fragrant citrus twist)
  • Cinnamon sugar for coating
  • Ricotta cream or whipped mascarpone for filling

Instruction

  1. In a bowl, dissolve yeast in warm milk. Let sit 5–10 minutes until foamy.
  2. In a mixing bowl, combine flour, sugar, salt, eggs, vanilla, and yeast mixture. Knead until dough forms.
  3. Add softened butter, knead for 8–10 minutes until smooth and elastic.
  4. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Punch down dough, roll out to ½-inch (1.25cm) thickness. Cut out rounds using a cookie cutter or glass.
  6. Place on a floured surface, cover, and let rise for another 30–45 minutes.
  7. Heat oil to 350°F (175°C). Fry bomboloni in batches, about 1–2 minutes per side until golden brown.
  8. Drain on paper towels, then roll in granulated sugar while still warm.
  9. Use a piping bag to fill with pastry cream, jam, or Nutella once slightly cooled.

Tips of Success
Use a thermometer to maintain oil temperature for even frying.
Don’t overcrowd the pan to avoid soggy donuts.
Let the dough rise properly for light, airy results.
Use a squeeze bottle or piping bag with a long nozzle for easy filling.

Recommendation
Best enjoyed fresh and slightly warm. Serve with espresso, cappuccino, or a shot of Italian liqueur like Limoncello. Perfect for breakfast or dessert.

Nutrition (per bombolone, approx. 12 total)
Calories: ~250
Fat: 12g
Carbohydrates: 30g
Sugar: 10g
Protein: 4g
Sodium: 100mg

Want a baked version or filling ideas like lemon curd or pistachio cream? I’ve got plenty more ideas!

Leave a Comment