Bombolini Italian Donuts: Pillowy Soft and Filled with Delight

These Bombolini Italian Donuts are everything I crave in a sweet treat—soft, golden, sugar-coated, and stuffed with creamy or fruity filling. Bomboloni are a classic Italian pastry I love making when I want something extra special. Whether filled with pastry cream, jam, or Nutella, they’re always irresistible fresh from the fryer.

Why You’ll Love This Recipe

I love Bombolini because they’re light, fluffy, and incredibly versatile. Unlike American-style donuts with holes, these are perfectly round and ready to be filled with whatever I’m in the mood for. The dough is soft and airy, with a delicate chew and a buttery finish. Whether I’m serving them as a breakfast treat or a dessert, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Granulated sugar

• Active dry yeast

• Warm milk

• Unsalted butter, softened

• Eggs

• Lemon zest or orange zest (optional, for added flavor)

• Salt

For frying and coating:

• Neutral oil (like canola or vegetable)

• Granulated sugar, for rolling

For filling (optional):

• Pastry cream

• Fruit jam or preserves

• Nutella or chocolate spread

• Ricotta sweetened with a touch of sugar and vanilla

Directions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until foamy, about 5–10 minutes.

2. In a large bowl, mix the flour, sugar, salt, and citrus zest.

3. Add in the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.

4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1.5 to 2 hours, or until doubled in size.

6. Punch down the dough and roll it out to about ½ inch thick. Use a round cutter to cut out circles.

7. Place the rounds on a lined tray, cover, and let rise again for 30–45 minutes until puffy.

8. Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 2–3 minutes per side.

9. Drain on paper towels, then roll in granulated sugar while still warm.

10. Once cooled slightly, fill each donut using a piping bag fitted with a round tip, inserting the filling into the center.

Servings and timing

This recipe makes about 15–18 donuts, depending on size. It takes around 25 minutes to prepare the dough (plus 2 hours of rising time) and 15–20 minutes for frying and filling. I usually make these on a weekend morning or as a show-stopping dessert.

Variations

• I fill mine with vanilla pastry cream for a traditional version, or raspberry jam when I want something fruity.

• For a chocolate twist, Nutella is always a winner.

• I sometimes flavor the dough with a splash of vanilla or almond extract.

• A dusting of powdered sugar instead of granulated gives a softer finish.

• I’ve even done a savory version with herbed ricotta for brunch.

storage/reheating

I store leftover bomboloni in an airtight container at room temperature for up to 1 day. They’re best fresh, but I reheat them in the microwave for about 10 seconds to revive the softness. If unfilled, I freeze the donuts once cooled and fill them after reheating. The filling should always be added after thawing and reheating for the best texture.

FAQs

Can I bake Bombolini instead of frying?

Traditional Bomboloni are fried, but I’ve baked them at 375°F (190°C) for about 12–15 minutes. They don’t get quite the same texture but are still tasty.

What oil is best for frying?

I use a neutral oil like canola or vegetable oil because it doesn’t affect the flavor and handles high heat well.

Do I need a deep fryer?

Not at all. I fry mine in a heavy-bottomed pot with a thermometer to keep the temperature steady.

Can I make the dough ahead?

Yes, I prepare the dough and refrigerate it overnight after the first rise. I bring it to room temp, shape, and rise again before frying.

What’s the best filling for Bombolini?

It depends on what I’m craving—pastry cream is traditional, but Nutella, lemon curd, or strawberry jam are all amazing choices.

Conclusion

These Bombolini Italian Donuts are soft, fluffy, and filled with joy in every bite. Whether I’m rolling them in sugar, stuffing them with cream, or devouring them plain and warm, they always feel like a special treat. Once I made these at home, I knew they’d be on repeat for breakfast, brunch, and dessert alike.

Bombolini Italian Donuts: Pillowy Soft and Filled with Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 25 minutes
• Cook Time: 15–20 minutes
• Total Time: ~3 hours
• Yield: Makes 15–18 donuts
• Category: Breakfast, Dessert, Brunch
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Bombolini Italian Donuts are pillowy soft, sugar-coated pastries filled with luscious cream, jam, or chocolate. This easy homemade bomboloni recipe brings a touch of Italy to your kitchen with golden-fried dough that’s irresistibly fluffy inside. Perfect for breakfast, brunch, or dessert, these classic filled donuts are a sweet treat that impresses every time.

---

Ingredients

• For the Dough:
• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon or orange (optional)
• 1/2 teaspoon salt
• For Frying and Coating:
• Neutral oil (canola or vegetable), for frying
• Granulated sugar, for rolling
• For Filling (optional):
• Vanilla pastry cream
• Fruit jam or preserves
• Nutella or chocolate spread
• Sweetened ricotta (with vanilla and sugar)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small bowl, mix yeast, warm milk, and a pinch of sugar. Let sit for 5–10 minutes until foamy.

2. In a large bowl, mix flour, sugar, salt, and citrus zest.

3. Add yeast mixture, eggs, and softened butter. Mix until dough forms.

4. Knead on a floured surface for 8–10 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise for 1.5–2 hours until doubled.

6. Punch down dough and roll to ½-inch thickness. Cut circles with a round cutter.

7. Place on lined tray, cover, and let rise again for 30–45 minutes until puffy.

8. Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden.

9. Drain on paper towels, then roll warm donuts in granulated sugar.

10. Cool slightly, then pipe in filling using a pastry bag with a round tip.

---

Notes

• Fillings can include pastry cream, Nutella, jam, or sweet ricotta.
• Let donuts cool slightly before filling to avoid melting the centers.
• A dusting of powdered sugar offers a softer finish.
• Add a splash of vanilla or almond extract to the dough for added depth.
• For a baked version, bake at 375°F (190°C) for 12–15 minutes.