Italian Bomboloni: A Guide to Making These Delectable Doughnuts at Home

Why You’ll Love This Recipe

I like that bomboloni are versatile and customizable. I can fill them with anything from fruity jams to rich creams, depending on what I’m craving. They’re also surprisingly simple to make with basic ingredients, and the golden, airy texture is always worth the effort. Served fresh and warm, they’re irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1.5 cups all-purpose flour
0.25 cup sugar
0.5 cup milk warm
1 packet active dry yeast (about 2 1/4 teaspoons)
2 eggs large
0.25 cup unsalted butter softened
0.5 teaspoon salt
1 cup jam or pastry cream for filling
0.5 cup powdered sugar for dusting
2 cups vegetable oil for frying

Directions

I start by mixing the warm milk and yeast in a small bowl and letting it sit for 5 minutes until foamy.
In a large bowl, I whisk together the flour, sugar, and salt. I add the yeast mixture, eggs, and butter, stirring until a soft dough forms.
On a floured surface, I knead the dough for about 5 minutes until smooth. Then I place it in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
After rising, I punch down the dough and roll it out to about 1/2-inch thickness. I cut it into 3-inch rounds.
In a large pot, I heat the oil over medium heat and fry the rounds for about 2 minutes per side, until golden brown. I transfer them to paper towels to drain.
Once slightly cooled, I fill the doughnuts with jam or pastry cream and dust them generously with powdered sugar before serving.

Servings and Timing

This recipe makes about 8 bomboloni. Prep time is around 20 minutes, cooking time is 15 minutes, and total time is about 35 minutes (plus rising time). Each doughnut is approximately 120 calories.

Variations

I like filling my bomboloni with Nutella for a chocolatey twist or lemon curd for a tart surprise. For a festive version, I sometimes use custard with a splash of liqueur. I can also roll them in cinnamon sugar instead of powdered sugar for a different finish.

Storage/Reheating

Bomboloni are best served fresh, but I keep leftovers in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 300°F for 5–7 minutes. They can also be frozen without filling—once thawed, I reheat and then fill them before serving.

FAQs

Can I bake bomboloni instead of frying?

Yes, I can bake them at 350°F for about 15 minutes, though they won’t be as light as the fried version.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount and skip the proofing step.

What’s the best filling for bomboloni?

I like using pastry cream, jam, or Nutella, but almost any thick filling works.

How do I know the oil is ready for frying?

I test by dropping in a small piece of dough—if it bubbles and rises to the surface, the oil is ready.

Can I make the dough ahead of time?

Yes, I prepare the dough, let it rise, then refrigerate overnight. I shape and fry the next day.

How do I fill the doughnuts?

I use a piping bag with a narrow tip to inject the filling into the center of each bombolone.

Can I make mini bomboloni?

Yes, I cut the dough into smaller rounds and reduce the frying time slightly.

Why are my bomboloni dense?

If the dough isn’t kneaded enough or the oil is too cool, they can turn out heavy instead of airy.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour makes them chewier, while all-purpose keeps them softer.

How do I prevent the filling from leaking?

I let the bomboloni cool slightly before filling and avoid overfilling them.

Conclusion

Italian bomboloni are a sweet, fluffy treat that I love making at home. The combination of airy dough, creamy or fruity filling, and powdered sugar makes them an irresistible indulgence. Whether I serve them for a special occasion or just to satisfy a craving, they always bring a touch of Italian bakery charm to my kitchen.