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

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Italian bomboloni are fluffy, pillowy doughnuts filled with jam, pastry cream, or Nutella and dusted with powdered sugar. Light, airy, and slightly sweet, they’re a delightful treat for breakfast, dessert, or an afternoon snack.

Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 cup warm milk

1 packet (2 1/4 teaspoons) active dry yeast

2 large eggs

1/4 cup unsalted butter, softened

1/2 teaspoon salt

1 cup jam or pastry cream (for filling)

1/2 cup powdered sugar (for dusting)

2 cups vegetable oil (for frying)

Instructions

  1. Mix warm milk and yeast in a small bowl. Let sit 5 minutes until foamy.
  2. In a large bowl, whisk flour, sugar, and salt. Add yeast mixture, eggs, and butter. Stir until soft dough forms.
  3. Knead on a floured surface 5 minutes until smooth. Place in a greased bowl, cover, and rise 1 hour until doubled.
  4. Punch down dough and roll to 1/2-inch thickness. Cut into 3-inch rounds.
  5. Heat oil in a large pot over medium heat. Fry dough rounds 2 minutes per side until golden. Drain on paper towels.
  6. Cool slightly, then fill with jam or pastry cream using a piping bag. Dust generously with powdered sugar before serving.

Notes

Fill with Nutella, lemon curd, or custard with liqueur for variations.

Roll in cinnamon sugar instead of powdered sugar for a different finish.

Bake at 350°F for 15 minutes for a lighter alternative (though not as airy as frying).

Dough can be made ahead, refrigerated overnight, and fried the next day.

Freeze unfilled bomboloni; thaw, reheat, then fill before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/italian-bomboloni/