Fluffy Bomboloni: The Best Italian Donuts Recipe You Need Now

Sweet-seeking adventurers will find bomboloni as the most delectable Italian pastry dream imaginable.

Cream-filled pockets of pure happiness emerge from traditional Tuscan kitchens.

Soft, pillowy rounds of golden dough promise delightful moments of indulgence.

Bakery masters craft these circular treats with remarkable precision and passion.

Powdered sugar cascades like delicate snowflakes across warm, tender surfaces.

Crisp exterior yields to silky smooth interiors that melt seamlessly on your tongue.

Each bite whispers stories of generations perfecting this magnificent confection.

Come savor a taste of authentic Italian culinary magic that will transport you straight to charming Florentine streets.

Bomboloni FAQs You’ll Want to See

• What is the origin of Bomboloni?

Bomboloni are traditional Italian donuts that originated in Tuscany, particularly popular in Florence. They are known for their soft, pillowy texture and delightful fillings.

• Can I make Bomboloni without a stand mixer?

Absolutely! You can mix and knead the dough by hand. It might take a bit more effort, but the results will be just as delicious. Use a wooden spoon to mix and knead on a clean surface.

• How do I know if my yeast is active?

When you combine warm milk, yeast, and sugar, the mixture should become foamy and start to bubble within 5-10 minutes. If it doesn’t, your yeast might be old or inactive, and you’ll need to start over with fresh yeast.

• What's the best oil temperature for frying Bomboloni?

Maintain the oil at 350F (175C) for perfect golden-brown donuts. Use a kitchen thermometer to check the temperature, and avoid overcrowding the pot to ensure even cooking.

Why Bomboloni Is Italy’s Favorite Donut

• These donuts require minimal skills and basic kitchen tools, making them perfect for home cooks of all experience levels.
• Prepare these delectable treats in under 3 hours, transforming a lazy morning into a gourmet experience with minimal effort and maximum flavor.
• Bomboloni create an interactive cooking experience where everyone can join in filling and coating the donuts, turning meal prep into a fun, memorable moment.
• Customize fillings from classic pastry cream to decadent Nutella, ensuring these donuts suit every sweet tooth and occasion, from casual brunches to elegant dessert tables.

What You Need for Bomboloni – Best Italian Donuts

Main Ingredients:

Flour, Eggs, Butter, Milk: These are the core components that create the soft, rich texture of authentic Italian donuts. High-protein flour helps develop gluten structure, while fresh eggs add richness and help bind the dough.

Yeast: A crucial ingredient for creating light, airy texture and helping the dough rise. Fresh active dry yeast works best for consistent results.

• Sugar: Provides sweetness and helps with yeast activation and golden browning.
• Lemon Zest: Adds bright, citrusy notes to complement the rich dough.
• Vanilla Extract: Brings depth and classic pastry flavor to the bomboloni.
• Salt: Balances flavors and strengthens gluten development.

• Granulated Sugar: Creates a sweet, crispy exterior when coating warm donuts.
• Pastry Cream, Nutella, Jam: Classic Italian filling options that add delicious variety. Homemade or high-quality store-bought options work well.
• Vegetable Oil: Needed for deep frying, with a high smoke point like canola or peanut oil recommended.

How to Make Bomboloni Like a Pro

Bomboloni: Heavenly Italian Donuts

Awaken the Yeast

Grab a small bowl and pour in warm milk. Sprinkle yeast and a touch of sugar. Let the mixture sit and become frothy for 5-10 minutes.

Create the Magical Dough

• Flour
• Sugar
• Salt

• Activated yeast mixture
• Eggs
• Softened butter
• Lemon zest
• Vanilla extract

Mix and knead the dough until smooth and elastic. If it feels sticky, dust with a bit more flour.

Let the Dough Rise

Transfer the dough to a greased bowl. Cover with a damp cloth and allow it to rise for 1-2 hours until it doubles in size.

Shape the Delightful Treats

Gently press down the risen dough and roll it out to half-inch thickness on a floured surface. Use a round cutter to create perfect circles. Place the circles on a parchment-lined baking sheet and let them puff up for 30-45 minutes.

Fry to Golden Perfection

Heat oil in a deep pot to 350F. Carefully slide the dough circles into the hot oil, frying each side for 1-2 minutes until they turn a beautiful golden brown. Remove with a slotted spoon and drain on paper towels.

Sugar Coating Magic

While the donuts are still warm, roll them in granulated sugar until fully covered.

Add Delicious Filling

• Pastry cream
• Nutella
• Jam

into the center of each bombolone.

Serve and Enjoy

Serve these delectable treats warm or at room temperature. Savor them immediately for the most incredible taste and texture!

Key Tips for Perfect Bomboloni Texture

• Master Yeast Activation: Ensure milk is warm, not hot, to successfully activate yeast without killing it.
• Dough Consistency Magic: Add flour gradually if dough feels sticky, achieving a smooth, elastic texture that's not too dry or wet.
• Oil Temperature Control: Use a deep-fry thermometer to maintain consistent 350F, preventing bomboloni from burning or remaining undercooked.
• Gentle Rolling Technique: Roll dough gently to preserve air bubbles, creating light and fluffy donuts with perfect texture.
• Filling Perfection Trick: Insert piping tip halfway into bombolone and slowly fill, rotating to distribute filling evenly without bursting the donut.

Bomboloni Storage and Reheating Advice

• Store cooled bomboloni in an airtight container lined with paper towels to absorb moisture. Keep refrigerated for 2-3 days maximum.
• Wrap individually in plastic wrap, then place in a freezer bag. Freeze up to 1 month for best quality. Label with the date for easy tracking.
• Warm refrigerated bomboloni at 300°F for 5-7 minutes. Place on a baking sheet to restore slight crispiness and bring back the soft texture.
• Warm for 10-15 seconds on medium power. Check carefully to prevent overcooking, which can make donuts tough and chewy.

What to Pair with Bomboloni for a Sweet Bite

• Rich espresso or cappuccino beautifully cuts through the bomboloni's sweetness, creating a classic Italian breakfast experience that dances on your palate.
• Select a sweet Moscato d'Asti or Vin Santo to enhance the donut's sugary profile, matching the delicate texture with a gentle wine embrace.
• Fresh berries or a light fruit compote provide a tangy contrast that brightens the creamy filling and balances the deep-fried richness of bomboloni.
• Freshly squeezed orange juice adds a zesty, refreshing element that cleanses the palate between each decadent bite of the filled donut.

Fun Variations for Bomboloni

• Gluten-Free Bomboloni: Replace wheat flour with a blend of gluten-free flour mix, almond flour, and xanthan gum for a celiac-friendly version that maintains soft texture.
• Vegan Bomboloni: Substitute eggs with aquafaba, use plant-based milk, and replace butter with coconut oil. Fill with dairy-free custard or almond cream for a completely plant-based treat.
• Low-Sugar Bomboloni: Use monk fruit sweetener instead of granulated sugar, and choose sugar-free fruit preserves for filling. Roll in powdered erythritol for a diabetic-friendly alternative.
• Baked Version: Instead of deep-frying, bake bomboloni at 375F for 12-15 minutes on a parchment-lined sheet. Brush with melted butter and coat with cinnamon-sweetener mix for a healthier option.

BOMBOLONI BEST ITALIAN DONUTS Recipe

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4.9 from 12 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful bomboloni invite sweet-toothed travelers into Italian culinary magic, offering pillowy rounds of pure joy. Crisp exteriors and luscious cream-filled centers promise a sensational dessert experience travelers will savor with Mediterranean delight.

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Ingredients

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Proteins and Binding Agents:

• 2 large eggs, room temperature
• 1 packet (2 ¼ teaspoons) active dry yeast

Dry Ingredients:

• 2 ½ cups (315 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 cup (200 g) granulated sugar (for coating)
• ½ teaspoon salt

Liquid and Fat Ingredients:

• ½ cup (120 milliliters / 4 fluid ounces) warm milk (110°F/43°C)
• ¼ cup (60 grams) unsalted butter, softened
• 4 cups vegetable oil (for frying)
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest (optional)

Filling Options:

• 1 cup pastry cream
• 1 cup Nutella
• 1 cup fruit jam
• ½ cup whipped cream (to lighten the pastry cream, optional)

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Instructions

1. Awaken the yeast by gently blending warm milk with yeast and a hint of sugar, allowing the mixture to develop a frothy texture for 5-10 minutes.
2. Create a flour foundation in a spacious mixing vessel, incorporating sugar and salt. Introduce the activated yeast, eggs, softened butter, fragrant lemon zest, and aromatic vanilla extract.
3. Transform the ingredients into a cohesive dough through vigorous kneading, working the mixture for 8-10 minutes until achieving a silky, elastic consistency. Incrementally add flour if the texture remains excessively tacky.
4. Allow the dough to undergo its initial fermentation by placing it in a lightly greased container. Drape with a dampened cloth and permit expansion for 1-2 hours until volume doubles.
5. Deflate the risen dough and roll it across a flour-dusted surface, extending to approximately half-inch thickness.
6. Utilize a circular cutter to excise precise rounds, transferring each delicate disc onto parchment-lined baking terrain. Shield with a lightweight cloth and permit a secondary rise of 30-45 minutes.
7. Prepare a deep cooking vessel, heating culinary oil to a precise 350F (175C) temperature.
8. Carefully submerge bomboloni in hot oil, frying in small batches. Rotate after 1-2 minutes to achieve a uniform golden-brown exterior. Extract with a perforated utensil and rest on absorbent paper.
9. While maintaining warmth, generously coat each fried delicacy in granulated sugar, ensuring complete coverage.
10. Employ a piping apparatus with a specialized filling tip to inject luscious pastry cream, decadent Nutella, or vibrant fruit preserves into the bomboloni’s core.
11. Present these delectable Italian treats warm or at ambient temperature, savoring their peak gustatory experience.

Notes

• Activate yeast precisely at the right temperature to ensure proper fermentation and a fluffy texture.
• Use room temperature ingredients like eggs and butter to help the dough rise evenly and create a smoother consistency.
• Control oil temperature carefully during frying to prevent burning or undercooking the bomboloni, maintaining a golden-brown exterior.
• Experiment with alternative fillings like lemon curd, chocolate ganache, or fruit compote to create unique flavor variations.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 23 g
• Sodium: 120 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg