Why You’ll Love This Recipe
Bomboloni are more than just donuts; they’re a beloved Italian tradition. These light, airy donuts are fried to perfection and generously dusted with sugar, creating the perfect balance of sweetness and texture. What makes them special is their versatility—they can be filled with rich, velvety pastry cream, chocolate ganache, or your favorite fruit jam, offering a decadent treat that appeals to all tastes. With their melt-in-your-mouth quality, bomboloni are a true indulgence that pairs beautifully with coffee or as an unforgettable dessert at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
The Dough:
- 4 cups 00 flour or all-purpose flour (480g)
- 3 large eggs, beaten (room temperature)
- 6 tablespoons unsalted butter, softened and cubed
- ½ cup granulated sugar
- ½ cup whole milk, warmed
- 1 teaspoon vanilla extract
- 2¼ teaspoons active dry yeast
- Small pinch of salt
- Zest of 1 orange or lemon (optional but traditional)
- ½ cup granulated or powdered sugar (for rolling)
- Sunflower or vegetable oil (for frying)
The Filling:
- 1 recipe of Classic Italian Pastry Cream (or substitute with Nutella, lemon curd, or chocolate ganache)
Directions
1. Make the Pastry Cream (Ahead of Time)
Prepare your classic Italian pastry cream in advance. Once it’s cooked and thickened, transfer it to a bowl, cover with plastic wrap (pressed directly against the surface), and refrigerate for at least 4 hours—or ideally overnight. This helps it set perfectly for piping into the donuts later.
2. Prepare the Bomboloni Dough
In a small bowl, stir the warm milk with the active dry yeast and let it rest for 5–10 minutes until foamy. If no bubbles form, your yeast may be inactive—start with a fresh packet.
In the bowl of a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, beaten eggs, vanilla extract, and citrus zest (if using). Use the dough hook to knead on low speed for about 8–10 minutes until a soft, elastic dough begins to form.
Gradually add the cubed butter, a few pieces at a time, allowing each addition to fully incorporate before adding more. Continue kneading for another 5 minutes until the dough is glossy, smooth, and slightly tacky.
Form the dough into a smooth ball using lightly oiled hands. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 2 to 3 hours—until tripled in size.
3. Shape the Donuts
Once the dough has risen, turn it out onto a lightly floured surface. Punch it down gently to release air, then roll it to about ½ inch thickness.
Using a 3.5-inch round cutter, cut out donut rounds. Gather and reroll the scraps to cut more donuts. Place the cut rounds onto parchment-lined baking sheets, cover lightly, and let them rise again for 1 to 1.5 hours, or until puffed and airy.
4. Fry the Donuts
Heat about 2 inches of sunflower or vegetable oil in a large pot or Dutch oven to 340–350°F (170–175°C). Maintain this temperature using a kitchen thermometer for consistent results.
Carefully place each donut—still on its parchment square—into the hot oil. The parchment will be released and can be removed with tongs. Fry 2–3 donuts at a time for about 2 minutes per side, or until deeply golden and puffed.
Transfer to a paper towel-lined tray to drain briefly, then roll the warm donuts in granulated or powdered sugar.
5. Fill the Bomboloni
Once the donuts are cool enough to handle, use a small knife to make a slit on the side of each one.
Fill a piping bag fitted with a medium round tip with your chilled pastry cream. Gently pipe the cream into the center of each donut until it feels full—but not bursting.
6. Serve & Enjoy
Serve your Bomboloni slightly warm or at room temperature. They’re best enjoyed fresh on the day they’re made—perfect with coffee or as a showstopping dessert for brunch, holidays, or weekend treats.
Servings and Timing
- Servings: 12–16 (depending on donut size)
- Prep Time: 30 minutes (excluding resting time)
- Cook Time: 20–25 minutes (for dough rising and frying)
- Total Time: 4–5 hours (including resting and cooling time)
Variations
- Classic Pastry Cream: You can use the traditional Italian pastry cream filling, or opt for other fillings like Nutella, lemon curd, or chocolate ganache for variety.
- Flavored Bomboloni: Experiment with adding a dash of cinnamon or orange zest to the dough for an extra layer of flavor.
- Fried Bomboloni Alternatives: For a slightly healthier twist, try baking the bomboloni in the oven instead of frying, though the texture will be a bit different.
Storage/Reheating
- Storage: Bomboloni are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 2 days. They will begin to lose their crispy exterior over time.
- Reheating: Reheat in a warm oven or toaster oven for 5–10 minutes to restore some of the crispiness before serving.
FAQs
1. Can I use a different filling for Bomboloni?
Yes! Bomboloni can be filled with Nutella, chocolate ganache, lemon curd, jam, or even whipped cream. The options are endless depending on your flavor preferences.
2. Can I use regular all-purpose flour instead of 00 flour?
Yes, you can use all-purpose flour if you don’t have 00 flour. While 00 flour is preferred for its fine texture, all-purpose flour will still give great results.
3. Can I make Bomboloni ahead of time?
The dough can be prepared ahead of time and refrigerated overnight for the first rise. However, it’s best to fry and fill the bomboloni just before serving for the freshest taste.
4. How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to ensure the oil is between 340–350°F (170–175°C). If you don’t have a thermometer, drop a small piece of dough into the oil; it should sizzle and turn golden brown in about 2 minutes.
5. Can I freeze Bomboloni?
Yes, you can freeze unfilled bomboloni after frying. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to an airtight container or bag. Reheat them in the oven before filling and serving.
6. Can I bake Bomboloni instead of frying them?
While frying gives bomboloni their signature crispiness, you can bake them at 350°F (175°C) for about 12-15 minutes. The texture will be slightly different, but they will still be delicious.
7. Can I substitute a different type of milk in the dough?
Yes, you can substitute whole milk with a non-dairy alternative like almond milk or oat milk for a dairy-free version.
8. How do I make sure the donuts puff up properly when frying?
Make sure the dough has risen properly before frying, and don’t overcrowd the oil when frying, as this will cause the donuts to deflate. Frying in batches is key to ensuring they stay light and airy.
9. How do I store leftover pastry cream?
Leftover pastry cream can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cover the surface with plastic wrap to prevent a skin from forming.
10. How do I make my Bomboloni more flavorful?
For added flavor, try infusing the dough with citrus zest (orange or lemon) or a pinch of cinnamon. Additionally, adding a splash of liqueur like Grand Marnier or rum to the dough can create a richer taste.
Conclusion
Bomboloni are a true Italian indulgence, offering a delightful combination of crispy, sugary exterior and soft, rich filling. Whether filled with pastry cream, chocolate, or jam, these donuts are perfect for any occasion, from brunch to festive gatherings. With their irresistible texture and versatility, Bomboloni are sure to become a favorite treat in your kitchen.
Bomboloni Italian Donuts You Need to Try Today
Bomboloni are beloved Italian donuts, crispy on the outside and soft on the inside, often filled with pastry cream, Nutella, or jam, offering a delightful balance of sweetness and texture.
- Prep Time: 30 minutes (excluding resting time)
- Cook Time: 20–25 minutes (for dough rising and frying)
- Total Time: 4–5 hours (including resting and cooling time)
- Yield: 12–16 servings (depending on donut size)
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
4 cups 00 flour or all-purpose flour (480g)
3 large eggs, beaten (room temperature)
6 tablespoons unsalted butter, softened and cubed
½ cup granulated sugar
½ cup whole milk, warmed
1 teaspoon vanilla extract
2¼ teaspoons active dry yeast
Small pinch of salt
Zest of 1 orange or lemon (optional but traditional)
½ cup granulated or powdered sugar (for rolling)
Sunflower or vegetable oil (for frying)
1 recipe of Classic Italian Pastry Cream (or substitute with Nutella, lemon curd, or chocolate ganache)
Instructions
- Make the Pastry Cream (Ahead of Time): Prepare your classic Italian pastry cream in advance. Refrigerate for at least 4 hours—or ideally overnight.
- Prepare the Bomboloni Dough: In a small bowl, stir warm milk with active dry yeast and let it rest for 5-10 minutes. In a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and citrus zest. Knead on low speed for about 8-10 minutes. Gradually add cubed butter, kneading until smooth and glossy.
- Shape the Donuts: Once the dough has risen, punch it down and roll to about ½ inch thickness. Cut with a 3.5-inch round cutter, then let the rounds rise again for 1 to 1.5 hours.
- Fry the Donuts: Heat oil to 340–350°F (170–175°C). Fry 2–3 donuts at a time for 2 minutes per side until golden. Drain briefly and roll in sugar.
- Fill the Bomboloni: Once cooled, make a slit in each donut. Pipe chilled pastry cream into the center of each donut until filled but not bursting.
- Serve & Enjoy: Serve fresh, slightly warm, or at room temperature with coffee or as a dessert for any occasion.
Notes
Bomboloni are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
If freezing, freeze unfilled bomboloni after frying and reheat before filling.
For a different flavor, add citrus zest or a splash of liqueur like Grand Marnier to the dough.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
