Bomboloni: Classic Italian Doughnuts
Bomboloni are Italy’s answer to the perfect donut—pillowy soft, beautifully round, and generously filled with luscious cream or fruit preserves. Unlike classic ring-shaped donuts, these golden pastries are made without holes so they can be stuffed to the brim with velvety pastry cream, rich Nutella, vibrant fruit jam, or even silky dulce de leche.
This recipe walks you through the entire process of making Bomboloni from scratch, from mixing and proofing the dough to frying and filling each donut. Whether you’re an experienced baker or trying homemade donuts for the first time, you’ll end up with results that rival any Italian bakery.
Bomboloni – Italian Donuts
🛒 Ingredients
| Category | Ingredient | Notes |
|---|---|---|
| Dough | 2¼ tsp active dry yeast (1 packet) | Bloomed in warm milk |
| ½ cup warm milk (110°F / 43°C) | Activates the yeast | |
| 3½–4 cups all-purpose flour | Added gradually | |
| ¼ cup granulated sugar | Adds sweetness | |
| 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 | Chocolate-hazelnut richness | |
| Strawberry or raspberry jam | Bright and fruity | |
| Dulce de leche | Smooth caramel flavor | |
| Coating | 1 cup granulated sugar | For rolling after frying |
👩🍳 Step-by-Step Instructions
Step 1: Activate the Yeast
- Mix the warm milk and yeast in a small bowl.
- Let sit for 5–10 minutes, until foamy and bubbly.
Step 2: Make the Dough
- In a large bowl, combine 3 cups of flour, sugar, and salt.
- Add the yeast mixture, eggs, butter, and vanilla; mix until a shaggy dough forms.
- Knead for 8–10 minutes by hand or with a mixer, gradually adding flour until the dough is smooth, elastic, and slightly tacky.
💡 Tip: The dough should be soft and supple, not dry—add flour slowly.
Step 3: First Rise
- Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
💡 Tip: A warm, turned-off oven is ideal if your kitchen is cool.
Step 4: Shape the Bomboloni
- Gently punch down the dough and divide into 12–16 equal portions.
- Roll each piece into a smooth ball and place on a parchment-lined baking sheet.
- Cover and let rise again for 30–45 minutes, until airy and puffed.
Step 5: Fry the Donuts
- Heat oil to 350°F (175°C).
- Fry the Bomboloni in batches for 2–3 minutes per side, until evenly golden.
- Drain on paper towels, then roll in granulated sugar while still warm.
💡 Tip: Fry in small batches to keep the oil temperature steady.
Step 6: Fill the Bomboloni
- Allow the donuts to cool slightly.
- Use a piping bag with a long tip to fill each donut, inserting halfway and gently squeezing.
💡 Tip: If needed, a zip-top bag with the corner snipped works just fine.
✨ These Bomboloni are best enjoyed fresh and warm—crispy on the outside, soft and airy inside, and filled with creamy goodness for an indulgent Italian treat that makes any moment feel special.
