Bomboloni – Italian Donuts
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Bomboloni are Italy’s answer to the perfect donut—round, pillowy-soft, and filled with luscious cream or jam. Unlike ring-shaped donuts, these golden treats are designed to hold a generous filling, whether it’s silky pastry cream, rich Nutella, fruity jam, or decadent dulce de leche.
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This recipe walks you through making Bomboloni from scratch, from mixing the dough to frying and filling. Whether you’re an experienced baker or trying donuts for the first time, you’ll end up with bakery-quality results right in your own kitchen.
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Bomboloni – Italian Donuts
🛒 Ingredients
| Category | Ingredient | Notes |
|---|---|---|
| Dough | 2 ¼ tsp active dry yeast (1 packet) | Activate in warm milk |
| ½ cup warm milk (110°F/43°C) | For yeast activation | |
| 3 ½–4 cups all-purpose flour | Divided; adjust as needed | |
| ¼ cup granulated sugar | Sweetens the dough | |
| ½ tsp salt | Balances flavor | |
| 3 large eggs | Room temperature | |
| ½ cup unsalted butter | Softened | |
| 1 tsp vanilla extract | Adds aroma | |
| Vegetable oil | For frying | |
| Filling (choose one or mix) | Pastry cream | Classic crema pasticcera |
| Nutella | Rich and chocolatey | |
| Strawberry or raspberry jam | Fruity option | |
| Dulce de leche | Caramel-like sweetness | |
| Coating | 1 cup granulated sugar | For rolling after frying |
👩🍳 Step-by-Step Instructions
Step 1: Activate the Yeast
- Mix warm milk and yeast in a small bowl.
- Let sit 5–10 minutes until frothy.
Step 2: Make the Dough
- In a large bowl, whisk 3 cups flour, sugar, and salt.
- Add yeast mixture, eggs, butter, and vanilla. Mix until shaggy.
- Knead 8–10 minutes (by hand or mixer), adding flour gradually until smooth, elastic, and slightly tacky.
💡 Tip: Dough should be soft, not dry. Add flour sparingly if sticky.
Step 3: First Rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
💡 Tip: If your kitchen is cool, use a slightly warmed oven (turned off) as a proofing spot.
Step 4: Shape the Bomboloni
- Punch down dough, divide into 12–16 portions.
- Roll into smooth balls and place on parchment-lined sheet.
- Cover and let rise 30–45 minutes until puffy.
Step 5: Fry the Bomboloni
- Heat oil to 350°F (175°C).
- Fry in small batches, 2–3 minutes per side, until golden brown.
- Drain on paper towels, then roll warm Bomboloni in sugar.
💡 Tip: Don’t overcrowd the pan—keep oil temperature steady.
Step 6: Fill the Bomboloni
- Once slightly cooled, use a piping bag with a long tip to inject filling.
- Insert halfway into each donut and squeeze gently until filled.
- Serve immediately and enjoy!
💡 Tip: No piping bag? Use a ziplock bag with a corner snipped.
✨ These Bomboloni are best enjoyed fresh and warm, with the filling still creamy and the sugar coating crisp. They’re the kind of treat that makes any occasion feel special.
