Bomboloni (singular: bombolone) are delicious, fluffy Italian donuts typically filled with pastry cream, chocolate, or jam. They’re similar to Berliner or jelly donuts, but with a distinctly Italian twist—often fried in olive oil and rolled in sugar while still warm.
Here’s a simple and authentic Bomboloni recipe you can try at home:
🍩 Bomboloni (Italian Donuts)
🕒 Prep Time: 2.5 hours (includes rising)
🕒 Cook Time: 20 minutes
👨🍳 Makes: About 12 bomboloni
Ingredients
For the Dough:
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2 ¼ tsp (1 packet) active dry yeast
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¾ cup (180 ml) warm milk (about 110°F / 43°C)
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2 tbsp sugar
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2 ¾ cups (340g) all-purpose flour
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¼ tsp salt
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2 eggs
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3 tbsp unsalted butter, softened
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Zest of 1 lemon or orange (optional, for extra flavor)
For Frying & Finishing:
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Vegetable oil or light olive oil (for frying)
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Granulated sugar (for coating)
For Filling (optional):
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Pastry cream, Nutella, jam, or custard
Instructions
1. Make the Dough:
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In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
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In a large mixing bowl (or stand mixer with dough hook), combine flour and salt.
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Add yeast mixture, eggs, butter, and zest. Knead until smooth (about 8–10 minutes).
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Cover and let rise in a warm place until doubled, about 1–1.5 hours.
2. Shape the Bomboloni:
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Roll out dough on a lightly floured surface to about ½-inch (1.25 cm) thick.
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Cut out rounds using a 2.5–3 inch cutter. Place on parchment-lined tray, cover, and let rise again for 30–45 minutes.
3. Fry:
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Heat oil in a deep pan to 350°F (175°C).
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Fry 2–3 at a time, flipping once, until golden brown (about 2 minutes per side).
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Drain on paper towels, then immediately roll in sugar.
4. Fill (Optional):
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Let donuts cool slightly.
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Use a piping bag with a narrow tip to fill with pastry cream, jam, or Nutella.
📝 Tips:
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Don’t overcrowd the frying pan.
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For extra flavor, infuse the sugar with a bit of vanilla bean or citrus zest.
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Best eaten fresh—but can be stored in an airtight container for a day.