Bombolini (Italian Donuts)

Why You’ll Love This Recipe

Bombolini are light, fluffy Italian doughnuts filled with a variety of delicious fillings like custard, Nutella, or jam. With their golden, crispy exterior and pillowy interior, they offer the perfect balance of sweetness and texture. These bite-sized treats are perfect for sharing at parties, brunches, or holiday gatherings. Despite their gourmet appearance, Bomboloni are surprisingly easy to make and can be customized to suit your taste with different fillings and toppings.

Ingredients

For the Dough:

• 1 cup whole milk (warmed to 110°F/43°C)

• 2 1/4 tsp active dry yeast (1 packet)

• 3 1/2–4 cups all-purpose flour (divided)

• 1/2 cup granulated sugar

• 2 large eggs (lightly beaten)

• 1/2 cup unsalted butter (softened)

• 1 tsp vanilla extract

• 1/2 tsp salt

For Frying:

• Vegetable oil or shortening (for deep frying)

For Filling:

• 1 cup pastry cream, custard, Nutella, or jam (your choice!)

For Coating:

• Powdered sugar (for dusting)

• Optional: Melted chocolate or glaze for drizzling

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

Directions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes, until frothy.

Step 2: Make the Dough

1. In a large mixing bowl or stand mixer, whisk together 3 1/2 cups of flour and sugar.

2. Add the yeast mixture, eggs, softened butter, vanilla extract, and salt. Mix until a sticky dough forms.

3. If using a stand mixer, switch to the dough hook and knead for 8–10 minutes, adding more flour (1 tbsp at a time) as needed, until the dough is smooth and elastic.

4. Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.

Step 3: Shape the Bomboloni

1. Punch down the risen dough and turn it onto a lightly floured surface.

2. Divide the dough into 12–15 equal portions (about 2-inch balls). Roll each portion into a smooth ball.

3. Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let them rise for another 30–45 minutes, until puffy.

Step 4: Fry the Bomboloni

1. Heat about 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

2. Carefully fry the dough balls in batches, turning occasionally, for 2–3 minutes per side, until golden brown. Avoid overcrowding the pan.

3. Use a slotted spoon to transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil.

Step 5: Fill and Coat

1. Once the Bomboloni have cooled slightly, use a sharp knife or piping bag tip to cut a small hole in the side of each.

2. Insert the piping bag filled with your chosen filling (custard, Nutella, jam, etc.) and pipe generously into the center.

3. Dust the filled Bomboloni with powdered sugar or drizzle with melted chocolate/glaze before serving.

Servings and Timing

• Servings: 12–15

• Prep time: 30 minutes (plus rising time)

• Cook time: 15 minutes

• Total time: 2–3 hours (includes rising time)

Variations to Try

• Different Fillings: Experiment with dulce de leche, lemon curd, or whipped cream for variety.

• Glazed Version: Skip the powdered sugar and dip the tops in a simple glaze made from powdered sugar and milk.

• Mini Bomboloni: Make smaller dough balls for bite-sized treats perfect for parties.

• Savory Twist: Fill with ricotta and herbs for a unique appetizer or brunch option.

Tips for Success

• Don’t Overfill: Be careful not to overfill the Bomboloni, as the filling can leak out during frying.

• Oil Temperature: Maintain the oil temperature around 350°F (175°C) for even frying and to prevent greasiness.

• Storage: Store unfilled Bomboloni in an airtight container at room temperature for up to 1 day. Fill just before serving for best texture.

Serving Suggestions

• Romantic Touch: Serve on a tiered dessert stand with fresh berries and edible flowers for elegance.

• Brunch Staple: Pair with coffee, tea, or hot cocoa for a cozy breakfast treat.

• Party Platter: Arrange alongside other desserts like cannoli, biscotti, or tiramisu for an Italian-themed spread.

Conclusion

Bomboloni are a delightful and indulgent Italian pastry that bring both joy and a touch of elegance to any occasion. Whether filled with custard, jam, or Nutella, these golden, crispy doughnuts will impress your guests and satisfy your sweet tooth. With endless filling possibilities and simple instructions, Bomboloni are a must-try treat for anyone looking to elevate their dessert game!

Bombolini (Italian Donuts)

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• Author: Amy
• Prep Time: 30 minutes (plus rising time)
• Cook Time: 15 minutes
• Total Time: 2–3 hours (includes rising time)
• Yield: 12–15 Bomboloni
• Category: Dessert, Italian Pastries, Sweet Treats
• Method: Frying
• Cuisine: Italian, Comfort Food, Pastries
• Diet: Vegetarian

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Description

Bombolini are delicious Italian doughnuts that are light, fluffy, and filled with a variety of sweet fillings like custard, Nutella, or jam. With their crispy golden exterior and pillowy interior, they offer the perfect balance of sweetness and texture. Ideal for parties, brunches, or holiday gatherings, these bite-sized treats are surprisingly easy to make and can be customized with your favorite fillings and toppings!

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Ingredients

For the Dough:

1 cup whole milk (warmed to 110°F/43°C)

2 ¼ tsp active dry yeast (1 packet)

3 ½–4 cups all-purpose flour (divided)

½ cup granulated sugar

2 large eggs (lightly beaten)

½ cup unsalted butter (softened)

1 tsp vanilla extract

½ tsp salt

For Frying:

Vegetable oil or shortening (for deep frying)

For Filling:

1 cup pastry cream, custard, Nutella, or jam (your choice!)

For Coating:

Powdered sugar (for dusting)

Optional: Melted chocolate or glaze for drizzling

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Instructions

• Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes until frothy.

• Make the Dough: In a large mixing bowl or stand mixer, whisk together 3 ½ cups of flour and sugar. Add the yeast mixture, eggs, softened butter, vanilla extract, and salt. Mix until a sticky dough forms.
  If using a stand mixer, switch to the dough hook and knead for 8–10 minutes, adding more flour (1 tbsp at a time) as needed until the dough is smooth and elastic.
  Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1–1.5 hours or until doubled in size.

• Shape the Bomboloni: Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12–15 equal portions (about 2-inch balls). Roll each portion into a smooth ball.
  Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let them rise for another 30–45 minutes until puffy.

• Fry the Bomboloni: Heat about 2–3 inches of oil in a deep skillet or pot over medium heat to 350°F (175°C).
  Carefully fry the dough balls in batches, turning occasionally for 2–3 minutes per side until golden brown. Avoid overcrowding the pan.
  Use a slotted spoon to transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil.

• Fill and Coat: Once the Bomboloni have cooled slightly, use a sharp knife or piping bag tip to cut a small hole in the side of each.
  Insert the piping bag filled with your chosen filling (custard, Nutella, jam, etc.) and pipe generously into the center.
  Dust the filled Bomboloni with powdered sugar or drizzle with melted chocolate/glaze before serving.

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Notes

Different Fillings: Try dulce de leche, lemon curd, or whipped cream for variety.

Glazed Version: Skip the powdered sugar and dip the tops in a simple glaze made from powdered sugar and milk.

Mini Bomboloni: Make smaller dough balls for bite-sized treats perfect for parties.

Savory Twist: Fill with ricotta and herbs for a unique appetizer or brunch option.