🍩 Bomboloni (Italian Donuts)
Light, fluffy, and filled with joy!
These Italian-style bomboloni (similar to bombolini) are pillowy-soft doughnuts, often filled with custard, jam, or Nutella. They’re a beloved Italian treat, especially for breakfast or dessert.
🍯 Classic Bomboloni Recipe (Makes 12–15)
Dough Ingredients:
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3 ½ cups (450g) all-purpose flour
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¼ cup (50g) sugar
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1 packet (7g) active dry yeast
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¾ cup (180ml) warm milk
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2 eggs (room temp)
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½ tsp salt
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Zest of 1 lemon or orange (optional, for fragrance)
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6 tbsp (85g) softened butter
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Oil for frying (vegetable or sunflower)
Filling Ideas (Pick 1+):
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Pastry cream (crema pasticcera)
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Nutella or chocolate ganache
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Strawberry/raspberry jam
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Dulce de leche or vanilla custard
Topping Ideas:
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Powdered sugar
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Cinnamon sugar
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Melted chocolate drizzle
👩🍳 Instructions
1. Make the Dough
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In a bowl, mix warm milk + yeast + 1 tsp sugar. Let sit 5 mins until foamy.
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In a stand mixer, combine flour, sugar, salt, zest, eggs, and yeast mixture. Knead 5 mins.
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Gradually add softened butter, kneading 8–10 mins until smooth & elastic.
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Cover & let rise 1–2 hours (or overnight in the fridge for extra flavor).
2. Shape & Proof
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Roll dough to ½-inch (1.2cm) thickness, cut into 3-inch (8cm) rounds.
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Place on parchment, cover, and proof 30–45 mins until puffy.
3. Fry to Golden Perfection
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Heat 2–3 inches of oil to 340°F (170°C) (medium heat).
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Fry 2–3 at a time, 1–2 mins per side, until golden. Drain on paper towels.
4. Fill & Decorate
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Once cooled slightly, pipe in filling using a bismarck tip (or cut a small hole).
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Dust with powdered sugar or roll in cinnamon sugar.
💡 Pro Tips
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No yeast? Use 1 tsp baking powder + ½ tsp baking soda for a quicker version (less fluffy).
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Baked option? Brush with butter, bake at 375°F (190°C) for 12–15 mins (less traditional but lighter).
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Make ahead: Freeze unfilled bomboloni, reheat & fill when needed!
Serve warm for the ultimate melt-in-your-mouth experience. Perfect with espresso! ☕
Would you like a lighter or gluten-free version? Let me know! 😊