Why You’ll Love This Recipe
- Authentic Italian flavor with a tender, airy dough.
- Versatile fillings to suit your taste preferences.
- Perfect for special occasions or a delightful homemade treat.
- A fun baking project that yields impressive results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
- 2¼ teaspoons instant yeast
- ½ cup lukewarm milk
- 3 tablespoons granulated sugar
- 2½ cups all-purpose flour
- 2 tablespoons potato starch (optional)
- ¼ teaspoon salt
- 3 egg yolks
- ¼ cup unsalted butter, softened
For frying and coating:
- Vegetable oil, for frying
- Granulated sugar, for coating
Optional fillings:
- Pastry cream
- Jam
- Nutella
Directions
- In a small bowl, dissolve the instant yeast in lukewarm milk. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, potato starch (if using), sugar, and salt.
- Add the egg yolks and the yeast mixture to the dry ingredients. Mix until a dough begins to form.
- Incorporate the softened butter into the dough, kneading until the dough is smooth and elastic. This may take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.
- Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thickness.
- Using a round cutter, cut out circles of dough and place them on a baking sheet lined with parchment paper. Cover and let them rise for another 30–45 minutes, until puffy.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the doughnuts in batches, turning them once, until golden brown on both sides. This should take about 2–3 minutes per side.
- Remove the doughnuts with a slotted spoon and drain on paper towels.
- While still warm, roll the bomboloni in granulated sugar to coat.
- If desired, fill the bomboloni with pastry cream, jam, or Nutella using a piping bag fitted with a long nozzle.
Servings and Timing
- Servings: Approximately 12 bomboloni
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Rising Time: 2.5 hours
- Total Time: 3 hours 15 minutes
Variations
- Fillings: Experiment with different fillings such as lemon curd, chocolate ganache, or fruit preserves.
- Flavorings: Add citrus zest or vanilla extract to the dough for extra flavor.
- Toppings: Instead of rolling in sugar, drizzle with glaze or sprinkle with powdered sugar.
Storage/Reheating
- Storage: Unfilled bomboloni can be stored in an airtight container at room temperature for up to 2 days. Filled bomboloni should be refrigerated and consumed within 1–2 days.
- Reheating: To reheat, warm unfilled bomboloni in a 300°F (150°C) oven for about 5 minutes. Filled bomboloni can be brought to room temperature or gently warmed in the microwave for a few seconds.
FAQs
What is the origin of bomboloni?
Bomboloni are traditional Italian doughnuts that originated in Tuscany. They are popular throughout Italy and are often enjoyed as a breakfast treat or dessert.
Can I bake bomboloni instead of frying them?
While traditional bomboloni are fried, you can bake them at 375°F (190°C) for about 10–12 minutes. However, baking will yield a different texture and flavor compared to frying.
What is the best oil for frying bomboloni?
Neutral oils with high smoke points, such as vegetable oil, canola oil, or sunflower oil, are ideal for frying bomboloni.
How do I know when the oil is ready for frying?
Use a thermometer to ensure the oil reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.
Why is my dough not rising?
Ensure your yeast is active and the milk is lukewarm, not hot. Also, allow the dough to rise in a warm.
Can I use all-purpose flour instead of 00 flour?
Yes, all-purpose flour can be used as a substitute for 00 flour in this recipe.
How do I fill bomboloni without a piping bag?
You can use a small spoon to make a hole and fill the bomboloni, though a piping bag provides a cleaner and more efficient method.
Can I freeze bomboloni?
It’s best to freeze unfilled bomboloni. After frying and cooling, place them in a single layer in a freezer-safe container. Thaw and reheat before serving.
Print
Bomboloni (Italian Donuts)
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Bomboloni, or Italian donuts, are fluffy, sugar-coated pastries traditionally filled with pastry cream, jam, or Nutella. These homemade bomboloni are perfect for breakfast or dessert, delivering authentic Italian flavor with a soft, airy texture. Ideal for special occasions or a sweet indulgence any day of the week.
Ingredients
Dough:
2¼ teaspoons instant yeast
½ cup lukewarm milk
3 tablespoons granulated sugar
2½ cups all-purpose flour
2 tablespoons potato starch (optional)
¼ teaspoon salt
3 egg yolks
¼ cup unsalted butter, softened
For frying and coating:
Vegetable oil, for frying
Granulated sugar, for coating
Optional Fillings:
Pastry cream
Jam
Nutella
Instructions
-
Dissolve yeast in lukewarm milk and let sit until frothy (about 5 minutes).
-
In a large bowl, mix flour, potato starch (if using), sugar, and salt.
-
Add egg yolks and yeast mixture; stir until dough starts to form.
-
Knead in softened butter until the dough is smooth and elastic (10 minutes by hand or 5 minutes in a stand mixer).
-
Place in a greased bowl, cover, and let rise in a warm place for about 2 hours, or until doubled.
-
Punch down the dough, roll out to ½ inch thickness, and cut into circles.
-
Let dough rounds rise again for 30–45 minutes until puffy.
-
Heat oil to 350°F (175°C) and fry bomboloni in batches, 2–3 minutes per side.
-
Drain on paper towels and roll warm bomboloni in sugar.
-
Optional: Fill with pastry cream, jam, or Nutella using a piping bag.
Notes
Dough can be prepped ahead and refrigerated overnight.
Potato starch adds extra softness but can be omitted.
For a citrus twist, add lemon or orange zest to the dough.
Best enjoyed fresh but can be reheated gently.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
