Here’s a guide to Bomboloni — the Italian-style filled doughnuts that are fluffy, sweet, and perfect for breakfast or dessert.
🍩 Bomboloni (Italian Filled Doughnuts)
Ingredients
Dough
- 2¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- 3 cups all-purpose flour
- ½ tsp salt
- 2 large eggs
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional for extra flavor)
Filling & Coating
- Jam, custard, Nutella, or pastry cream for filling
- Granulated sugar for rolling
- Oil for frying (vegetable, canola, or sunflower)
Instructions
1️⃣ Prepare the Dough
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add eggs, butter, vanilla, and yeast mixture. Knead until smooth and elastic (about 8–10 minutes).
- Cover and let rise for 1–2 hours, until doubled in size.
2️⃣ Shape the Bomboloni
- Punch down dough and roll out to ½-inch thickness.
- Cut circles using a cookie cutter (2–3 inches diameter).
- Place on a lightly floured tray, cover, and let rise 30–40 minutes.
3️⃣ Fry
- Heat oil to 350°F (175°C).
- Fry doughnuts 1–2 minutes per side until golden brown.
- Drain on paper towels.
4️⃣ Fill & Coat
- Once cooled slightly, fill with your choice of jam or cream using a piping bag.
- Roll in granulated sugar while still slightly warm.
Tips for Perfect Bomboloni
- Make sure the oil isn’t too hot — it should cook evenly without burning the outside.
- Let dough rise fully for light, fluffy results.
- For easier filling, use a small round tip on a piping bag or a syringe-style pastry filler.
🍽️ Serving Ideas
- Warm with coffee or hot chocolate
- Dust with powdered sugar for a classic touch
- Filled with Nutella, lemon curd, or pastry cream for variety
If you want, I can give a quick oven-baked version that’s lighter and less oily than frying.
Do you want me to do that?
