Bombolini (Italian Donuts)

Why You’ll Love This Recipe

Bombolini are the perfect balance of soft, airy dough and rich, sweet flavor. Their light, fluffy texture paired with a sugar coating makes them a delightful indulgence. They’re versatile, too – you can fill them with your favorite jams, creams, or even chocolate. Best of all, they’re simple to make, bringing the taste of Italy straight to your kitchen for you to enjoy with family and friends.

Ingredients

Dough:

• 2¼ tsp instant yeast
• ½ cup lukewarm milk
• 3 tbsp granulated sugar
• 2½ cups all-purpose flour
• 2 tbsp potato starch (optional)
• ¼ tsp salt
• 3 egg yolks
• ¼ cup unsalted butter, softened

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the Yeast:
   In a small bowl, combine the lukewarm milk, instant yeast, and sugar. Stir to dissolve and let it sit for about 5 minutes, or until it becomes foamy.
2. Make the Dough:
   In a large mixing bowl, combine the flour, potato starch (if using), and salt. Make a well in the center and add the yeast mixture along with the egg yolks. Begin mixing until the dough starts to come together.
3. Knead the Dough:
   Add the softened butter to the dough and knead for about 10 minutes, either by hand or using a stand mixer with a dough hook. The dough should be smooth, elastic, and slightly sticky. If it’s too sticky, add a little more flour, but be careful not to overdo it.
4. Let the Dough Rise:
   Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Bombolini:
   Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface to about ½ inch thick. Use a round cutter (about 2-3 inches in diameter) to cut out circles of dough.
6. Let the Dough Rise Again:
   Place the dough circles on a parchment-lined baking sheet. Cover with a towel and let them rise for another 30 minutes, or until they puff up slightly.
7. Fry the Bombolini:
   In a large pot, heat oil to 350°F (175°C). Fry the doughnuts in batches, making sure not to overcrowd the pan. Fry each Bombolino for about 2 minutes per side, or until golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain.
8. Coat and Serve:
   While still warm, roll the Bombolini in granulated sugar to coat them. If you wish, you can fill them with your favorite jam, custard, or cream before serving.

Servings and Timing

• Servings: 12-15 Bombolini
• Prep Time: 20 minutes
• Rising Time: 2 hours (includes two rises)
• Frying Time: 10-12 minutes
• Total Time: ~2.5 hours

Storage/Reheating

Bombolini are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. To reheat, simply place them in a warm oven for about 5 minutes or microwave them for a few seconds.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to activate it in the lukewarm milk with sugar for about 5 minutes before adding it to the dry ingredients.

2. Can I fill the Bombolini with something other than jam or cream?

Yes, you can fill Bombolini with anything you like, such as Nutella, chocolate ganache, or even a savory filling like ricotta and spinach for a unique twist.

3. Can I make Bombolini ahead of time?

While Bombolini are best served fresh, you can make them ahead by frying them and then reheating them. For the freshest result, make and fill them just before serving.

4. Can I bake these instead of frying them?

While traditionally fried, you can bake Bombolini in a preheated 375°F (190°C) oven for about 10-12 minutes. They won’t have the same crispiness but will still taste delicious.

5. How do I make sure the dough doesn’t become too sticky?

If the dough is too sticky to handle, sprinkle a little extra flour while kneading. However, try not to add too much flour, as it can affect the texture of the Bombolini.

6. Can I use gluten-free flour to make Bombolini?

You can try using gluten-free flour, but the texture might be slightly different. You may also need to adjust the amount of flour and liquid to get the right dough consistency.

7. What’s the best way to store Bombolini?

Store Bombolini in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat them when ready to serve.

8. Can I make the dough the night before?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Allow the dough to come to room temperature before continuing with the rest of the steps the next day.

9. How can I make Bombolini more decadent?

For extra indulgence, try filling the Bombolini with pastry cream or custard, and dust them with powdered sugar instead of granulated sugar.

10. Can I make mini Bombolini?

Yes, you can use a smaller cutter to make mini Bombolini. Just be sure to adjust the frying time so they don’t overcook.

Conclusion

Bombolini are a delightful, indulgent treat that brings the warmth and charm of Italy into your kitchen. With their pillowy, fluffy texture and lightly sweet flavor, these Italian donuts are perfect for any occasion. Whether you fill them with jam, custard, or simply roll them in sugar, Bombolini are sure to become a favorite dessert or snack for any occasion. Enjoy the sweet taste of Italy with every bite!

Bombolini (Italian Donuts)

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• Author: Julia
• Total Time: ~2.5 hours
• Yield: 12-15 Bombolini
• Diet: Vegetarian

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Description

Indulge in the delightful Bombolini, traditional Italian donuts that are soft, fluffy, and lightly sweetened. These deep-fried treats, filled with jam, custard, or cream, are coated in sugar, making them irresistible. Perfect for breakfast, dessert, or any special occasion, Bombolini bring the authentic taste of Italy right to your kitchen!

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Ingredients

For the Dough:

2¼ tsp instant yeast

½ cup lukewarm milk

3 tbsp granulated sugar

2½ cups all-purpose flour

2 tbsp potato starch (optional)

¼ tsp salt

3 egg yolks

¼ cup unsalted butter, softened

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Instructions

1. Activate the Yeast:

   • In a small bowl, combine lukewarm milk, instant yeast, and sugar. Stir to dissolve and let sit for 5 minutes until it becomes foamy.

2. Make the Dough:

   • In a large bowl, mix the flour, potato starch (if using), and salt. Create a well in the center and add the yeast mixture along with the egg yolks. Mix until the dough begins to come together.

3. Knead the Dough:

   • Add the softened butter to the dough and knead for about 10 minutes (either by hand or using a stand mixer). The dough should be smooth, elastic, and slightly sticky. If it’s too sticky, add a little flour, but be careful not to overdo it.

4. Let the Dough Rise:

   • Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise for 1 to 1.5 hours, until it has doubled in size.

5. Shape the Bombolini:

   • Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface to about ½ inch thick. Use a round cutter (2-3 inches in diameter) to cut out circles of dough.

6. Let the Dough Rise Again:

   • Place the dough circles on a parchment-lined baking sheet. Cover with a towel and let them rise for another 30 minutes, until they puff up slightly.

7. Fry the Bombolini:

   • Heat oil in a large pot to 350°F (175°C). Fry the Bombolini in batches, ensuring not to overcrowd the pan. Fry for 2 minutes per side, or until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.

8. Coat and Serve:

   • While still warm, roll the Bombolini in granulated sugar. If desired, fill them with your favorite jam, custard, or cream before serving.

Notes

Tip: For an extra indulgent twist, fill Bombolini with pastry cream or custard and dust with powdered sugar.

Storage: Bombolini are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month and reheat in a warm oven.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Dessert, Italian Pastry
• Method: Frying
• Cuisine: Italian