There’s something irresistible about a warm, pillowy-soft donut filled with luscious cream or jam. Enter Bomboloni—Italy’s answer to the perfect indulgence. These fluffy, golden-fried delights are light, airy, and bursting with flavor. Whether you fill them with silky pastry cream, Nutella, or fruit jam, one bite will transport you straight to an Italian bakery. Trust me—these are dangerously good!
Why You’ll Love Bomboloni
- Light and Fluffy: The dough is soft, airy, and melts in your mouth.
- Irresistibly Delicious: Whether dusted with sugar or filled with cream, every bite is a dream.
- Perfect for Any Occasion: Enjoy them fresh for breakfast, as an afternoon treat, or as a show-stopping dessert.
- Customizable: Fill them with your favorite flavors—custard, chocolate, jam, or even a rich hazelnut spread.
- Authentic Italian Delight: If you’ve ever been to Italy, you know how special these little donuts are!
Ingredients
The magic of Bomboloni starts with a few simple ingredients:
All-Purpose Flour: The base for a perfectly soft dough.
Sugar: Adds a touch of sweetness and helps with browning.
Yeast: Makes the dough rise into a light and fluffy texture.
Milk: Ensures a tender, rich dough.
Butter: Adds moisture and flavor.
Eggs: Give structure and richness.
Salt: Enhances flavor.
Vanilla Extract: Adds a warm, aromatic touch.
Oil (for frying): Use a neutral oil like vegetable or canola for frying.
Filling (Optional): Pastry cream, Nutella, jam, or any favorite filling.
Powdered Sugar or Granulated Sugar: For coating the donuts.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making these heavenly treats:
Make the Dough: In a mixing bowl, combine warm milk, yeast, and sugar. Let it sit until foamy. Add eggs, melted butter, vanilla, and flour. Knead until smooth and elastic. Cover and let rise until doubled in size.
Shape the Donuts: Roll out the dough and cut circles using a round cutter. Place them on a floured surface, cover, and let rise again until puffy.
Heat the Oil: In a deep pot, heat oil to 350°F (175°C). Make sure the temperature stays consistent for even frying.
Fry to Perfection: Carefully drop a few dough rounds into the hot oil. Fry until golden brown, flipping halfway through. Drain on a paper towel.
Coat the Bomboloni: While still warm, roll in granulated or powdered sugar.
Fill with Goodness: If filling, use a piping bag to inject pastry cream, Nutella, or jam into the center.
Serve and Enjoy: These are best enjoyed fresh and warm!
How to Serve Bomboloni
- Fresh and Warm: The best way to enjoy them is right after frying, when they’re still soft and fluffy.
- With Coffee or Espresso: Pair them with a strong Italian coffee for an authentic experience.
- Filled with a Surprise: Get creative with different fillings—custard, chocolate, or fruit jam.
- Dusted with Sugar: A simple sugar coating enhances their classic appeal.
Additional Tips
- Use Fresh Yeast: For the best rise and fluffiest texture.
- Maintain Oil Temperature: Keep it steady at 350°F (175°C) to avoid greasy or undercooked donuts.
- Let the Dough Rise Properly: A well-risen dough ensures soft and airy Bomboloni.
- Fry in Small Batches: Overcrowding the pot lowers the oil temperature.
FAQ Section
Q1: Can I bake Bomboloni instead of frying?
A1: Yes! Bake at 375°F (190°C) for about 12–15 minutes until golden brown.
Q2: How do I store leftovers?
A2: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for a fresh taste.
Q3: Can I freeze Bomboloni?
A3: Yes! Freeze unfilled donuts and reheat in the oven before filling.
Q4: What’s the best filling for Bomboloni?
A4: Classic pastry cream, Nutella, jam, or even whipped ricotta work beautifully.
Q5: How can I prevent greasy donuts?
A5: Ensure the oil is at the right temperature and drain well on paper towels.
Q6: Can I make the dough ahead of time?
A6: Yes! Let the dough rise overnight in the fridge and fry fresh in the morning.
Q7: Why are my Bomboloni dense instead of fluffy?
A7: It’s likely the dough didn’t rise enough. Be patient and let it double in size.
Q8: Can I use a stand mixer?
A8: Absolutely! A stand mixer with a dough hook makes kneading easier.
Q9: Should I use fresh or dry yeast?
A9: Either works! Just adjust the quantity—use 1 packet of dry yeast or 25g of fresh yeast.
Q10: Can I make mini Bomboloni?
A10: Yes! Just cut smaller circles and reduce frying time slightly.
Conclusion
Bomboloni are the ultimate Italian treat crispy on the outside, soft and airy on the inside, and filled with pure deliciousness. Whether you enjoy them plain, dusted in sugar, or packed with your favorite filling, they’re guaranteed to become a new favorite. Try them once, and you’ll be hooked!
Print
Bomboloni (Italian Donuts)
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 18 donuts 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
These delicious Bomboloni are classic Italian fried donuts filled with rich, creamy pastry cream that bursts with every bite. Soft and golden on the outside, and indulgently filled with homemade pastry cream, these donuts are perfect for Easter celebrations or any sweet treat. With a crispy exterior and silky filling, these bomboloni will surely satisfy your sweet tooth!
Ingredients
For the Pastry Cream:
- 1 cup whole milk, divided
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 5 egg yolks, room temperature
- 2 1/2 tablespoons all-purpose flour
- 2/3 cups granulated sugar
- 2 tablespoons salted butter
For the Donuts:
- 3 cups bread flour, spooned and leveled
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons salted butter, cut into pieces
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2/3 cup whole milk, lukewarm
- Vegetable oil, for frying
Instructions
-
Pastry Cream:
- In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium, stirring constantly until almost boiling (4-5 minutes). Remove from heat and stir in vanilla extract. Set aside.
- In a bowl, whisk together egg yolks until smooth. Add the remaining ½ cup milk to the egg yolks. Slowly sift in the flour and whisk until smooth.
- Add sugar to the egg mixture, then slowly pour in the hot milk, whisking constantly.
- Pour the mixture back into the saucepan and heat over medium, stirring constantly until it thickens and simmers (about 5-6 minutes). Remove from heat and add butter.
- Press plastic wrap directly on the pastry cream and refrigerate for 2-3 hours until cooled.
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For the Donuts:
- Sift together bread flour, sugar, and yeast into a standing mixer bowl. Add butter, orange zest, vanilla extract, and eggs.
- With the dough hook attached, mix on low speed, adding the warmed milk gradually. Mix for 5 minutes until a smooth dough forms.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise for 1 ½ to 2 hours until doubled.
- Roll the dough to ½” thick and cut out 3-inch circles using a biscuit cutter. Place donuts on a parchment-lined tray to rise for 1-2 more hours.
- Heat vegetable oil in a Dutch oven to 350°F. Fry donuts in batches, 2-3 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels. Roll in granulated sugar while still warm.
- Fill a pastry bag with chilled pastry cream and pipe into each donut by piercing the side or cutting a small slit.
Notes
- Be sure to let the dough rise fully for the best texture.
- You can refrigerate the dough overnight if needed, allowing it to rise slowly in the fridge.
- Pastry cream can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 donut (approx. 1/18th of the recipe)
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg