Bomboloni Italian Doughnuts Recipe

Have you ever tasted a doughnut so light and fluffy, it almost felt like biting into a sweet cloud?
If you haven’t, you’re in for a delicious surprise. Italian Bomboloni (pronounced bom-bo-LO-nee) are pillowy doughnuts filled with luscious cream or jam that melt in your mouth with every bite. Whether you’ve seen them on a trip to Italy or just scrolling through mouthwatering food photos, these golden treats are easier to make at home than you think!

Let’s walk through a simple, easy-to-follow version of the Bomboloni Italian Doughnuts Recipe that’s perfect for beginners and baking enthusiasts alike.

What Makes Bomboloni Special?

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Bomboloni are Italy’s answer to the classic filled doughnut—but they’re even fluffier, softer, and usually filled after frying, rather than baked with filling inside.

• Prep Time: About 2 hours (includes rising time)
• Cook Time: 15 minutes
• Skill Level: Easy to moderate

They don’t require any fancy equipment—just a bowl, a rolling pin, and a little patience. These are the perfect weekend baking project and are fun to make with kids too.

Essential Ingredients

Here’s what you’ll need to make this Bomboloni Italian Doughnuts Recipe:

Dough Ingredients

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¾ cup warm milk (around 110°F)
• 3 tablespoons sugar
• 2 ½ cups all-purpose flour (plus more for dusting)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional, but adds great flavor)
• ½ teaspoon salt
• 4 tablespoons unsalted butter (softened)
• Vegetable oil, for frying

Filling Options

• Pastry cream
• Jam (like raspberry, strawberry, or apricot)
• Nutella or chocolate spread

Coating

• ½ cup sugar (for rolling)

Ingredient Notes & Substitutions

• Milk: Can be swapped with plant-based alternatives like almond or oat milk.
• Flour: Bread flour gives a chewier texture, but all-purpose flour works great.
• Butter: Can be substituted with margarine in a pinch.
• Filling: No pastry cream? Use thick pudding, custard, or even whipped cream.

Step-by-Step Instructions

Step 1: Activate the Yeast
In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until foamy. This shows the yeast is alive and ready.

Step 2: Make the Dough
In a large mixing bowl, add flour, remaining sugar, eggs, vanilla, zest, and salt. Pour in the yeast mixture. Mix until a sticky dough forms.

Step 3: Knead the Dough
Add butter, one tablespoon at a time, and knead by hand or with a mixer until smooth and elastic (about 8–10 minutes). The dough should be soft but not too sticky.

Step 4: Let It Rise
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5: Shape the Bomboloni
Roll out the dough on a floured surface to about ½-inch thick. Use a round cutter (about 3 inches) to cut out circles. Place on a floured tray, cover, and let rise again for 30 minutes.

Step 6: Fry Time
Heat about 2 inches of oil in a deep pan to 350°F. Carefully drop in 2–3 doughnuts at a time. Fry until golden brown, about 2 minutes per side. Drain on paper towels.

Step 7: Roll in Sugar
While still warm, roll each doughnut in sugar until coated.

How to Fill and Assemble

Step 1: Let the doughnuts cool just enough to handle.
Step 2: Use a knife or chopstick to poke a hole in the side of each bombolone.
Step 3: Place your filling of choice in a piping bag (or a zip bag with a snipped corner).
Step 4: Gently squeeze the filling into the center of each doughnut until full.

Presentation Tips

• Dust the tops with powdered sugar for a bakery-style finish.
• Serve with a side of warm chocolate or caramel sauce.
• Stack them on a cake stand for a beautiful brunch centerpiece.

Storage and Make-Ahead Tips

• Storage: Store unfilled bomboloni in an airtight container at room temperature for 1–2 days.
• Reheat: Warm in the oven at 300°F for 5 minutes.
• Freezing: Freeze unfried dough rounds for up to 1 month. Thaw and rise before frying.
• Make-ahead Tip: You can make the dough the night before and let it rise slowly in the fridge.

Creative Recipe Variations

Want to switch things up? Here are a few ideas:

• Mini Bomboloni: Use a smaller cutter for bite-sized versions, perfect for parties.
• Savory Bomboloni: Skip the sugar coating and fill with soft cheese or herbed cream cheese.
• Flavored Sugar Coating: Mix cinnamon or citrus zest into your rolling sugar.
• Seasonal Fillings: Try pumpkin spice custard in fall or lemon curd in spring.
• Glazed Bomboloni: Dip the tops in chocolate ganache instead of rolling in sugar.

Conclusion

Whether you’re baking for your family or treating yourself, these Italian Bomboloni doughnuts are the kind of treat that brings joy to everyone. Once you’ve mastered the basic recipe, you can get creative with different fillings and coatings. They’re light, fluffy, and simply irresistible.

Try making them this weekend and see how quickly they disappear! Once you taste one, you’ll never look at regular doughnuts the same way again.

FAQs

What does Bomboloni mean?
“Bomboloni” is the plural of “bombolone,” which means “big bomb” in Italian—likely due to their puffed, round shape.

Can I bake Bomboloni instead of frying them?
Yes, but they’ll be less fluffy and more like soft buns. Frying gives them that classic airy texture.

Is this recipe kid-friendly?
Absolutely. Kids can help with rolling, cutting, and even filling the doughnuts.

What’s the best filling for Bomboloni?
Pastry cream is traditional, but Nutella, jam, lemon curd, or chocolate ganache are all excellent.

How long do they stay fresh?
Best eaten the same day. For longer storage, freeze the dough and fry fresh when needed.

Can I make the dough without a stand mixer?
Yes! Just knead by hand for 10–12 minutes until the dough becomes smooth and elastic.

Are Bomboloni healthier than regular doughnuts?
They’re still a fried treat, but you can make healthier adjustments like baking them or using low-fat milk and lighter fillings.

Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend with xanthan gum, though texture may vary.