Bombolini are delicious Italian donuts—soft, airy, and usually filled with pastry cream, jam, or chocolate. They’re a perfect treat with coffee or for dessert!
Here’s a classic recipe to make Bombolini at home:
Bombolini (Italian Donuts) Recipe
Ingredients:
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2 ¼ tsp (1 packet) active dry yeast
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1/4 cup warm milk (about 110°F / 43°C)
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2 ½ cups all-purpose flour
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1/4 cup granulated sugar
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1/2 tsp salt
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3 large eggs
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1 tsp vanilla extract
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1/2 cup unsalted butter, softened
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Zest of 1 lemon (optional)
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Vegetable oil for frying
For filling (optional):
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Pastry cream, Nutella, or jam
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Powdered sugar for dusting
Instructions:
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Activate the yeast:
In a small bowl, combine warm milk and yeast. Let sit for about 5-10 minutes until frothy. -
Make the dough:
In a large bowl, whisk together flour, sugar, salt, and lemon zest (if using).
Add the eggs, vanilla extract, and the yeast mixture. Mix to combine.
Add softened butter and knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes with a mixer and dough hook. -
First rise:
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours. -
Shape the bombolini:
Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness.
Use a round cookie cutter (about 2.5-3 inches) to cut out circles. Place them on a baking sheet lined with parchment paper.
Cover and let rise for another 30-45 minutes until puffy. -
Fry:
Heat vegetable oil in a deep pot to 350°F (175°C).
Fry bombolini in batches, about 2-3 minutes per side, until golden brown.
Remove with a slotted spoon and drain on paper towels. -
Fill and dust:
Once cooled slightly, use a piping bag fitted with a small tip to fill each bombolino with pastry cream, Nutella, or jam.
Dust generously with powdered sugar.