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
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Dissolve yeast in lukewarm milk and let sit until frothy (about 5 minutes).
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In a large bowl, mix flour, potato starch (if using), sugar, and salt.
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Add egg yolks and yeast mixture; stir until dough starts to form.
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Knead in softened butter until the dough is smooth and elastic (10 minutes by hand or 5 minutes in a stand mixer).
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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.
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Let dough rounds rise again for 30–45 minutes until puffy.
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Heat oil to 350°F (175°C) and fry bomboloni in batches, 2–3 minutes per side.
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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
