Bomboloni Italian Donuts

Bomboloni (Italian Donuts)

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Bomboloni are delightful Italian doughnuts, similar to American donuts but often lighter, fluffier, and filled with delicious creams or jams. They are a popular breakfast or dessert item in Italy, especially in Tuscany, where they are traditionally enjoyed during festivals or as a sweet treat with coffee.

Makes about 12-15 bomboloni

Ingredients:

For the Dough:

  • 3 ½ cups (450g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 packet (7g) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F/45°C)
  • 3 large eggs, room temperature
  • ½ cup (115g) unsalted butter, softened
  • 1 tsp vanilla extract
  • Zest of 1 lemon or orange (optional)
  • ½ tsp salt

For Frying:

  • Vegetable oil (for deep frying)

For Filling (Choose One or More):

  • Pastry cream (crema pasticcera)
  • Nutella
  • Fruit jam (apricot, raspberry, etc.)
  • Custard

For Coating:

  • Powdered sugar (optional)
  • Granulated sugar (optional)

Instructions:

1. Prepare the Dough

  1. Activate the yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, salt, and citrus zest (if using).
  3. Combine wet ingredients: In another bowl, beat eggs, vanilla, and the yeast mixture.
  4. Knead the dough: Gradually add the wet ingredients to the dry, mixing until a shaggy dough forms. Add softened butter in pieces and knead for 8-10 minutes (by hand or mixer) until smooth and elastic.
  5. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1.5–2 hours, or until doubled.

2. Shape & Second Rise

  1. Punch down the dough and roll it out to ½-inch (1.5cm) thickness.
  2. Cut into circles (about 3 inches/8cm wide) using a cookie cutter or glass.
  3. Let rise again for 30–45 minutes until puffy.

3. Fry the Bomboloni

  1. Heat oil to 350°F (175°C) in a deep pot.
  2. Fry in batches for 1-2 minutes per side until golden brown. Drain on paper towels.

4. Fill & Coat

  1. Fill with jam or cream using a piping bag fitted with a narrow tip.
  2. Roll in sugar (powdered or granulated) while still warm.

Serving Suggestions:

  • Best enjoyed fresh and warm!
  • Pair with espresso or cappuccino.

Would you like a specific filling recipe (like pastry cream) to go with this? 😊


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