Why You’ll Love Bomboloni – Italian Doughnuts Recipe
Bomboloni are more than just doughnuts—they’re a celebration of Italian baking. This recipe delivers a light, fluffy interior and golden, slightly crisp exterior that’s rolled in sugar and filled with silky cream. They’re perfect for entertaining or satisfying your sweet tooth on a weekend morning. You’ll love the nostalgic aroma of homemade dough frying and the joy of biting into a cream-filled center.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
• Bread flour
• All-purpose flour or 00 flour
• Active dry yeast or instant yeast
• Granulated sugar
• Whole milk, lukewarm
• Eggs
• Unsalted butter, softened
• Vanilla extract
• Salt
For the filling (Pastry Cream):
• Egg yolks
• Whole milk
• Granulated sugar
• Cornstarch
• Vanilla extract or vanilla bean
• Lemon zest (optional)
For finishing:
• Granulated sugar (for rolling)
• Vegetable oil (for frying)
Directions
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Prepare the Dough: In a large mixing bowl or stand mixer, combine flours, sugar, and yeast. Add in the lukewarm milk, eggs, vanilla, and a pinch of salt. Mix until a sticky dough forms. Add softened butter in stages and knead until the dough becomes smooth and elastic.
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First Rise: Cover the dough with a damp cloth and let it rise in a warm spot until tripled in size, about 1–2 hours.
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Shape the Bomboloni: Roll the dough to about ½ inch thickness and cut out rounds using a cookie cutter or glass. Place rounds on a floured tray, cover lightly, and let them rise again until puffy—about 45 minutes.
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Prepare Pastry Cream: While the dough rises, whisk together egg yolks, sugar, cornstarch, and vanilla in a saucepan. Gradually whisk in warm milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon zest if using. Let cool, then transfer to a piping bag.
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Fry the Bomboloni: Heat oil to 340–350°F (170–175°C) in a deep pot. Fry a few doughnuts at a time until golden on both sides, about 2 minutes per side. Drain on paper towels.
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Coat and Fill: While warm, roll the fried Bomboloni in granulated sugar. Once slightly cooled, poke a hole in the side and pipe in the pastry cream.
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Serve: Enjoy immediately while still warm and fresh.
Servings and timing
• Servings: Makes about 12–15 Bomboloni
• Prep time: 25 minutes
• Rise time: 1 hour 45 minutes
• Cook time: 20 minutes
• Total time: Approximately 2 hours 30 minutes
Variations
• Fillings: Replace pastry cream with Nutella, fruit jam, pistachio cream, or whipped ricotta.
• Unfilled: Serve plain with just a sugar coating for a lighter treat.
• Baked Version: Though traditionally fried, you can bake Bomboloni at 375°F (190°C) for 12–15 minutes for a healthier option, though texture will differ.
• Flavor Twists: Add a dash of orange blossom water or cinnamon to the dough for a subtle flavor boost.
Storage/Reheating
Storage: Store filled Bomboloni in an airtight container in the refrigerator for up to 2 days. For best texture, consume on the day they’re made.
Reheating: Warm unfilled Bomboloni in a low oven (300°F/150°C) for 5–7 minutes. Avoid reheating filled Bomboloni, as the cream may separate.
FAQs
What does “Bomboloni” mean?
“Bomboloni” comes from the Italian word “bomba,” meaning bomb, referring to the round, filled shape of the doughnut.
Can I use only all-purpose flour?
Yes, you can substitute all-purpose flour entirely, though combining it with bread flour gives a chewier texture.
Why is my dough not rising?
Check your yeast—it may be expired or the milk may have been too hot, which can kill the yeast.
Can I make the dough in advance?
Yes, prepare the dough the night before and refrigerate it. Bring to room temperature before shaping and frying.
What oil is best for frying Bomboloni?
Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.
How do I keep the oil at the right temperature?
Use a kitchen thermometer and maintain a steady temperature of 340–350°F for even frying.
Do I have to use a pastry cream filling?
No, you can fill them with any spread or jam of your choice—or leave them unfilled.
Can I freeze Bomboloni?
Unfilled Bomboloni freeze well. Thaw at room temperature and reheat before rolling in sugar and filling.
How do I make them extra fluffy?
Be patient with the rising time. A long, slow rise develops the gluten and air pockets that make them soft.
Are Bomboloni eaten at any specific time in Italy?
They are commonly eaten for breakfast or as a midday snack, often enjoyed with coffee or hot chocolate.
Conclusion
Bomboloni are a beautiful fusion of rich pastry tradition and simple indulgence. Their airy dough, sugary crust, and creamy center make them a standout dessert that’s worth every step of preparation. Whether you stick with the classic pastry cream or get creative with your fillings, making Bomboloni at home brings a delicious piece of Italy to your kitchen.
Bomboloni – Italian Doughnuts: A Taste of Sweet Indulgence
Bomboloni are Italian filled doughnuts, fluffy and golden on the outside, soft and airy on the inside. These sweet treats are traditionally filled with pastry cream, Nutella, or jam, and are a beloved indulgence across Italy.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 2/3 cup warm milk
- 2 tbsp unsalted butter, softened
- 2 large egg yolks
- 1/2 tsp vanilla extract
- Oil for frying
- Granulated sugar, for coating
- Pastry cream, Nutella, or jam for filling
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, softened butter, egg yolks, and vanilla extract. Mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for about 1-2 hours or until doubled in size.
- Once risen, roll out the dough to about 1/2 inch thickness and cut into rounds using a doughnut cutter or a glass.
- Place the rounds on a floured tray, cover, and let rise again for 30-45 minutes.
- Heat oil in a deep fryer or deep pan to 350°F (175°C).
- Fry the doughnuts in batches until golden brown on both sides, about 2-3 minutes per side.
- Drain on paper towels, then roll in granulated sugar while still warm.
- Fill each bombolone with pastry cream, Nutella, or jam using a piping bag.
- Serve warm or at room temperature.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly.
- Don’t overcrowd the pan while frying to maintain oil temperature.
- Bomboloni are best eaten fresh but can be stored in an airtight container for a day.
- You can customize the filling to your taste preference.
Nutrition
- Serving Size: 1 bombolone
- Calories: 250
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
