Bomboloni: Italy’s Irresistible Filled Donuts

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Fluffy, golden, and bursting with sweet fillings, Bomboloni are Italy’s answer to doughnuts—but lighter, more delicate, and utterly addictive! Perfect for breakfast, dessert, or anytime you crave a taste of Italian dolce vita.

Why You’ll Love This Recipe

✅ Pillowy-soft texture – Lighter than American doughnuts
✅ Endless filling options – Pastry cream, jam, Nutella & more
✅ Impressive but easy – No fancy equipment needed
✅ Authentic Italian – Just like a Florentine pasticceria

Ingredients & Substitutions

For the Dough

  • 3 1/4 cups (400g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1 packet (7g) active dry yeast
  • 3/4 cup (180ml) warm milk (110°F)
  • 2 large eggs, room temp
  • 1/2 cup (115g) unsalted butter, softened
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)
  • 1/2 tsp salt

For Frying & Coating

  • Vegetable oil for deep frying
  • 1/2 cup (100g) granulated sugar for rolling

Filling Ideas

  • Pastry cream (crema pasticcera)
  • Nutella
  • Strawberry jam
  • Lemon curd
  • Custard & fresh berries

Step-by-Step Instructions

1. Make the Dough

  1. Activate yeast: Mix warm milk, 1 tsp sugar, and yeast. Let foam for 10 mins.
  2. In a stand mixer with dough hook, combine flour, remaining sugar, eggs, vanilla, zest, and salt.
  3. Add yeast mixture, then softened butter 1 tbsp at a time.
  4. Knead 8-10 mins until smooth and elastic (dough will be sticky).

2. First Rise

  1. Place dough in greased bowl, cover with damp towel.
  2. Let rise 1.5-2 hours in warm place until doubled.

3. Shape & Second Rise

  1. Punch down dough, roll to 1/2-inch thickness.
  2. Cut 3-inch circles (use a glass or cutter).
  3. Place on parchment, cover, rise 45 mins until puffy.

4. Fry to Golden Perfection

  1. Heat 2-3 inches oil to 350°F (175°C) in heavy pot.
  2. Fry 2-3 at a time, 1-2 mins per side until golden.
  3. Drain on rack, roll in sugar while warm.

5. Fill & Serve

  1. Use piping bag to fill with 1-2 tbsp of your chosen filling.
  2. Dust with powdered sugar or drizzle with chocolate.

Pro Tips

🌡️ Oil Control: Use thermometer—too hot = raw inside, too cool = greasy.
🍯 Filling Hack: Chill fillings first so they don’t soak into warm dough.
🕒 Time Saver: Make dough night before, refrigerate for slow rise.

Variations

🍫 Chocolate Bomboloni: Add 2 tbsp cocoa powder to dough.
🍊 Citrus Twist: Fill with orange marmalade & dip in white chocolate.
🍓 Summer Berry: Fill with mascarpone & fresh raspberries.

FAQs

Can I bake instead of fry?

Yes (375°F for 12-15 mins), but texture won’t be as light.

How long do they keep?

Best day-of, but store unfilled 1 day in airtight container.

Why did mine deflate?

Overproofed dough or oil too cool—watch rise times and temp!

Final Thoughts

These Bomboloni are little bites of heaven—crispy outside, cloud-soft inside, and bursting with sweet surprises. Serve with espresso for la dolce vita at home!

Warning: One bite transports you to a Roman café! 🇮🇹☕

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