BOMBOLONI BEST ITALIAN DONUTS

Bomboloni are soft, pillowy Italian donuts filled with creamy pastry cream, jam, or chocolate. These delightful treats are deep-fried to golden perfection, rolled in sugar, and filled with a sweet, rich filling. Perfect for breakfast, dessert, or a special treat, these classic Italian donuts are sure to impress with their light and airy texture.

Why You’ll Love This Recipe

• Soft, fluffy, and deliciously sweet
• Versatile fillings—choose from pastry cream, chocolate, or jam
• Perfect for holidays, brunch, or special occasions
• Easy to make at home with simple ingredients
• Authentic Italian flavor and texture

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk (110°F/43°C)
• 2 large eggs
• 1/4 cup unsalted butter, softened
• Zest of 1 lemon (optional)
• 1 teaspoon vanilla extract

For Frying and Coating:

• 2 cups vegetable oil (for frying)
• 1 cup granulated sugar (for coating)

For the Filling:

• 1 1/2 cups pastry cream, Nutella, or fruit jam
• Piping bag with a filling tip

Directions

this recipe

Make the Dough

1. Activate the Yeast:
   • In a small bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit for 5-10 minutes until foamy.
2. Mix the Dough:
   • In a large bowl or stand mixer, combine flour, sugar, and salt.
   • Add the yeast mixture, eggs, butter, lemon zest, and vanilla extract.
3. Knead the Dough:
   • Knead for 8-10 minutes until the dough is smooth and elastic.
   • If the dough is sticky, add a little more flour as needed.
4. First Rise:
   • Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1-2 hours or until doubled in size.

Shape the Bomboloni

1. Roll Out the Dough:
   • Punch down the dough and roll it out to about 1/2-inch thickness on a floured surface.
2. Cut the Bomboloni:
   • Use a 3-inch round cutter to cut out circles.
   • Place on a parchment-lined baking sheet, cover with a cloth, and let rise for 30-45 minutes until puffy.

Fry the Donuts

1. Heat the Oil:
   • In a large, deep pot, heat oil to 350°F (175°C).
2. Fry the Bomboloni:
   • Fry a few at a time, 1-2 minutes per side, until golden brown.
   • Remove with a slotted spoon and drain on a paper towel-lined plate.
3. Coat in Sugar:
   • While warm, roll each donut in granulated sugar until well coated.

Fill the Bomboloni

1. Fill with Your Favorite Filling:
   • Use a piping bag fitted with a filling tip to inject pastry cream, Nutella, or jam into the center of each bombolone.
2. Serve:
   • Serve warm or at room temperature. Enjoy fresh for the best taste and texture!

Servings and Timing

• Servings: 12-15 bomboloni
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Rising Time: 2-3 hours
• Total Time: 3 hours 45 minutes

Variations

• Chocolate Bomboloni: Fill with chocolate ganache or Nutella for a rich treat.
• Lemon Cream Bomboloni: Use lemon curd or a citrusy pastry cream for a fresh twist.
• Jam-Filled Bomboloni: Raspberry, strawberry, or apricot jam works beautifully as a filling.
• Cinnamon Sugar Coating: Mix sugar with cinnamon before coating for a warm, spiced flavor.
• Baked Bomboloni: Brush with butter and bake at 350°F (175°C) for 10-12 minutes as a lighter option.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 2 days. Fill the donuts just before serving if possible.
• Freezing: Freeze unfilled bomboloni for up to 2 months. Thaw and reheat before filling.
• Reheating: Warm in a 300°F (150°C) oven for 5-7 minutes or microwave briefly.

FAQs

1. Can I make the dough ahead of time?

Yes, prepare the dough and let it rise overnight in the refrigerator. Bring to room temperature before shaping.

2. What is the best oil for frying bomboloni?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.

3. Can I bake the bomboloni instead of frying?

Yes, for a lighter version, bake at 350°F (175°C) for 10-12 minutes until golden brown.

4. How do I keep the bomboloni soft?

Store them in an airtight container at room temperature. Avoid the refrigerator as it can make them dry.

5. What fillings work well with bomboloni?

Pastry cream, Nutella, fruit jams, custard, or even whipped cream are great choices.

6. How do I know when the oil is ready for frying?

Use a thermometer to ensure the oil is at 350°F (175°C). If the oil is too hot, the donuts will brown too quickly and not cook through.

7. Can I use a different sugar for coating?

Yes, try powdered sugar or a mixture of cinnamon and sugar for a twist.

8. How do I prevent the filling from leaking out?

Use a piping bag with a small tip and insert it into the side of the bombolone. Fill until you feel resistance, but avoid overfilling.

9. What if my dough is too sticky to handle?

Add a little more flour, a tablespoon at a time, until the dough is manageable.

10. Can I fill bomboloni with savory ingredients?

Yes, omit the sugar coating and fill with savory options like cheese or a creamy dip for a fun twist.

Conclusion

Bomboloni are the best Italian donuts, offering a delightful mix of fluffy dough, sweet fillings, and a light sugar coating. These classic treats are perfect for any occasion, bringing a taste of Italy to your kitchen. With easy-to-follow steps and the flexibility to fill with your favorite flavors, these Italian donuts are sure to impress family and friends. Whether served for breakfast, dessert, or a special snack, Bomboloni promise a delicious bite every time!

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