Bombolini (Italian Donuts)

Bomboloni (singular: bombolone) are delicious, fluffy Italian donuts typically filled with pastry cream, jam, or Nutella and dusted with sugar. They’re a popular treat found in bakeries across Italy, especially in Tuscany.

Here’s a classic bomboloni recipe you can try at home:

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🇮🇹 Bomboloni (Italian Donuts) Recipe

Ingredients:

For the dough:

• 3 ½ cups (440g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ cup (180ml) warm milk (110°F / 43°C)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• Zest of 1 lemon or orange (optional, but traditional)

• ½ tsp salt

• 4 tbsp (60g) unsalted butter, softened

• Extra flour for kneading

For frying:

• Vegetable oil (canola or sunflower), for deep frying

For coating:

• ½ cup (100g) granulated sugar

For filling (choose one or mix):

• Pastry cream (classic)

• Nutella

• Jam (apricot or raspberry are popular)

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🧑‍🍳 Instructions:

1. Activate the yeast:

   • In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy.

2. Make the dough:

   • In a large mixing bowl or stand mixer, combine flour, sugar, salt, lemon/orange zest.

   • Add eggs, vanilla, and the activated yeast mixture.

   • Mix until a shaggy dough forms, then add softened butter, one tablespoon at a time.

   • Knead for about 10 minutes until smooth and elastic.

3. Let it rise:

   • Place the dough in a lightly greased bowl, cover with a towel or plastic wrap.

   • Let rise in a warm place for 1.5–2 hours, or until doubled in size.

4. Shape the bomboloni:

   • Roll out the dough on a floured surface to about ½ inch (1.25 cm) thickness.

   • Cut into 2 ½ to 3-inch (6–7.5 cm) circles using a cookie cutter or glass.

   • Place on a baking sheet lined with parchment, cover, and let rise for 30–45 minutes.

5. Fry:

   • Heat oil in a deep fryer or heavy pot to 340–350°F (170–175°C).

   • Fry 2–3 bomboloni at a time until golden brown on each side (about 2 minutes per side).

   • Drain on paper towels, then roll in granulated sugar while still warm.

6. Fill:

   • Once slightly cooled, poke a hole in the side with a skewer or piping tip.

   • Use a piping bag to fill each bombolone with pastry cream, Nutella, or jam.