I love making Bomboloni when I want a soft, indulgent treat that feels truly special. These Italian doughnuts are pillowy, lightly sweet, and filled with creamy goodness, making them perfect for breakfast, dessert, or an afternoon treat with coffee.
Why You’ll Love This Recipe
I like this recipe because the doughnuts are incredibly soft and tender, with a delicate sweetness that isn’t overwhelming. The filling options make them fun and customizable, and frying them gives that classic, irresistible texture. I also enjoy how they feel bakery-worthy while still being achievable at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
active dry yeast
salt
milk
eggs
unsalted butter
vanilla extract
lemon zest
neutral oil for frying
powdered sugar
optional fillings
pastry cream
jam
chocolate spread
Directions
I start by warming the milk slightly and dissolving the yeast in it until foamy. In a large bowl, I mix the flour, sugar, and salt.
I add the eggs, vanilla, lemon zest, and yeast mixture to the flour, mixing until a soft dough forms. I knead in the butter gradually until the dough becomes smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size. Once risen, I roll the dough out and cut it into rounds.
I let the dough rounds rise again until puffy. I heat oil in a deep pan and fry the doughnuts in batches until golden on both sides. I remove them and drain on paper towels.
Once slightly cooled, I fill the bomboloni with pastry cream, jam, or chocolate spread and finish with a generous dusting of powdered sugar.
Servings and timing
I usually get about 10 to 12 bomboloni from this recipe.
Preparation time: 25 minutes
Rising time: 2 hours
Cooking time: 15 minutes
Total time: about 2 hours 40 minutes
Variations
I sometimes roll the bomboloni in granulated sugar instead of powdered sugar. When I want extra flavor, I add orange zest to the dough. I also enjoy filling them with flavored pastry creams like vanilla bean or hazelnut.
storage/reheating
I enjoy bomboloni fresh, but I store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I warm them briefly in the oven until soft again, then dust with more powdered sugar if needed.
FAQs
Can I bake bomboloni instead of frying?
I can bake them, but frying gives the most authentic texture and flavor.
What oil works best for frying?
I use a neutral oil like vegetable or sunflower oil.
Can I make the dough ahead of time?
I often let the dough rise overnight in the refrigerator and fry the next day.
How do I fill bomboloni neatly?
I use a piping bag with a small tip to inject the filling from the side.
Are bomboloni the same as regular doughnuts?
I find bomboloni softer and richer, closer to brioche than classic doughnuts.
Conclusion
I keep Bomboloni in my baking favorites because they’re soft, indulgent, and full of classic Italian charm. Every time I make them, they feel like a little celebration, filled with sweetness and meant to be enjoyed slowly.
Print
Bomboloni – Italian Doughnuts
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10–12 bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, pillowy Italian bomboloni doughnuts with a delicate sweetness, fried to golden perfection and filled with creamy or fruity goodness for a truly indulgent treat.
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 tsp active dry yeast
- 0.75 tsp salt
- 0.75 cup milk, warm
- 2 large eggs
- 0.25 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Neutral oil for frying
- 0.5 cup powdered sugar, for dusting
- Optional fillings: pastry cream, jam, chocolate spread
Instructions
- Warm the milk slightly and dissolve the yeast in it until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add eggs, vanilla extract, lemon zest, and the yeast mixture. Mix until a soft dough forms.
- Knead in the butter gradually until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
- Roll out the dough and cut into rounds.
- Place rounds on a lined tray, cover, and let rise again until puffy.
- Heat oil to 350°F (175°C) and fry the doughnuts in batches until golden on both sides.
- Remove and drain on paper towels.
- Once slightly cooled, fill with pastry cream, jam, or chocolate spread.
- Dust generously with powdered sugar before serving.
Notes
- Bomboloni are best enjoyed fresh.
- Granulated sugar can be used instead of powdered sugar.
- Orange zest can replace lemon zest for a different flavor.
- Overnight refrigeration of the dough enhances flavor.
Nutrition
- Serving Size: 1 bombolone
- Calories: 280
- Sugar: 12g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
