Bomboloni are Italian-style donuts, known for their light, airy texture and creamy fillings. Unlike traditional ring-shaped donuts, Bomboloni are round, soft, and fluffy—perfectly designed to hold a delicious filling like pastry cream, Nutella, jam, or dulce de leche.
This recipe guides you through making authentic Bomboloni from scratch, including how to achieve the perfect dough, deep-frying technique, and creamy filling options. Whether you’re a seasoned baker or a first-time donut maker, this step-by-step guide will help you create these irresistible Italian treats at home!
Why You’ll Love This Recipe
✔ Authentic Italian Flavor – Classic Bomboloni with a soft, pillowy texture and sweet filling.
✔ Crispy Outside, Fluffy Inside – The perfect balance of golden-fried exterior and airy interior.
✔ Customizable Fillings – Fill with pastry cream, Nutella, jam, or dulce de leche to suit your taste.
✔ Perfect for Any Occasion – A great treat for breakfast, dessert, or an afternoon snack.
✔ Tried & Tested Method – Follow the steps to achieve bakery-quality Bomboloni at home.
Ingredients for Bomboloni
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (about 110°F/43°C)
- 3 ½–4 cups all-purpose flour (divided)
- ¼ cup granulated sugar
- ½ tsp salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Filling: (Choose one or mix & match!)
- Pastry cream (crema pasticcera)
- Nutella
- Strawberry or raspberry jam
- Dulce de leche
For Coating:
- 1 cup granulated sugar, for rolling
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the warm milk and yeast.
- Let it sit for 5–10 minutes until the mixture becomes frothy. (This means the yeast is active!)
Step 2: Make the Dough
- In a large mixing bowl, whisk together 3 cups of flour, sugar, and salt.
- Add the activated yeast mixture, eggs, softened butter, and vanilla extract.
- Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface (or use a dough hook in a stand mixer) for 8–10 minutes.
- Gradually add the remaining flour as needed until the dough is smooth, elastic, and slightly tacky but not sticky.
💡 Tip: The dough should be soft but not too dry. If it feels too sticky, add a little more flour—but not too much!
Step 3: First Rise (Proofing the Dough)
- Place the dough in a lightly greased bowl, turning it to coat all sides.
- Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.
💡 Tip: If your kitchen is cold, place the dough in a slightly warmed oven (turn the oven on for 1-2 minutes, then turn it off before placing the dough inside).
Step 4: Shape the Bomboloni
- Punch down the risen dough to release air bubbles.
- Turn it out onto a lightly floured surface.
- Divide the dough into 12–16 equal portions (about golf ball-sized).
- 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 again for 30–45 minutes, or until puffy.
Step 5: Fry the Bomboloni
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). (Use a candy thermometer for accuracy!)
- Carefully fry the Bomboloni in batches, turning occasionally, for 2–3 minutes per side.
- When they’re golden brown, transfer them to a paper towel-lined plate to drain excess oil.
- While still warm, roll the Bomboloni in granulated sugar for a sweet, crispy coating.
💡 Tip: Don’t overcrowd the pan—fry in small batches so the temperature stays consistent!
Step 6: Fill the Bomboloni
- Once the Bomboloni have cooled slightly, use a piping bag fitted with a long, thin tip to inject the filling.
- Insert the tip about halfway into each Bomboloni and gently squeeze until filled.
- Serve immediately and enjoy!
💡 Tip: If you don’t have a piping bag, use a ziplock bag with a small hole cut at the corner.
Why This Recipe Works
✨ Yeast Leavening – Creates the signature soft, airy texture that makes Bomboloni irresistible.
✨ Golden Crispy Exterior – Deep-frying gives the donuts a slightly crisp, sugary crust while keeping the inside light and fluffy.
✨ Endless Filling Options – From rich pastry cream to gooey Nutella, the possibilities are endless.
Variations to Try
✅ Chocolate Lover’s Bomboloni – Fill with Nutella and drizzle with melted chocolate.
✅ Classic Italian Style – Fill with pastry cream (crema pasticcera) for an authentic touch.
✅ Berry Bomboloni – Use strawberry or raspberry jam for a fruity twist.
✅ Cinnamon Sugar Coating – Mix cinnamon with the sugar for a warm, spiced flavor.
✅ Gluten-Free Option – Use a gluten-free flour blend in place of regular flour.
Tips for Perfect Bomboloni
✔ Use Room Temperature Ingredients – Helps the dough rise properly and blend smoothly.
✔ Don’t Rush the Proofing Process – A slow rise creates better texture and flavor.
✔ Maintain Proper Frying Temperature – Keep oil at 350°F (175°C) to avoid greasy or undercooked donuts.
✔ Fill While Warm – It’s easier to pipe filling into Bomboloni when they are still slightly warm.
✔ Eat Fresh – Bomboloni are best enjoyed the same day they’re made!
Serving Suggestions
☕ With Coffee or Espresso – A classic Italian pairing!
🍫 Drizzled with Chocolate Sauce – For extra indulgence.
🍓 With Fresh Berries – A bright, fresh contrast to the rich filling.
🍦 With Gelato – Serve alongside vanilla or hazelnut gelato for a decadent treat.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight and continue the next day. Let it come to room temperature before shaping.
2. Can I bake Bomboloni instead of frying?
Yes, but they won’t have the same crispy texture. Bake at 375°F (190°C) for 12–15 minutes.
3. How do I store leftover Bomboloni?
Store in an airtight container at room temperature for 1–2 days.
4. Can I freeze Bomboloni?
Yes! Freeze unfilled Bomboloni for up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes, then fill.
Final Thoughts
Bomboloni are the perfect Italian treat—golden, fluffy, and filled with creamy, chocolatey, or fruity goodness. Whether you enjoy them plain, sugared, or filled, these donuts bring a taste of Italy straight to your kitchen.