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
