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)
Instructions
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In a small bowl, mix yeast, warm milk, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
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In a large bowl, mix flour, sugar, salt, and citrus zest.
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Add yeast mixture, eggs, and softened butter. Mix until dough forms.
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Knead on a floured surface for 8–10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise for 1.5–2 hours until doubled.
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Punch down dough and roll to ½-inch thickness. Cut circles with a round cutter.
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Place on lined tray, cover, and let rise again for 30–45 minutes until puffy.
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Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden.
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Drain on paper towels, then roll warm donuts in granulated sugar.
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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.
