Few treats feel as magical as a fresh, warm Bomboloni. Their soft, airy texture and creamy filling make them irresistible from the very first bite. Lightly golden and coated in sugar, these Italian donuts deliver a perfect balance of sweetness and softness that feels luxurious yet comforting.
Ingredients Breakdown
Milk, yeast, and vegetable oil work together to create an incredibly light and pillowy dough. The warm milk activates the yeast, providing the right lift, while the oil keeps the Bomboloni tender and moist without weighing them down.
Adding orange zest and vanilla extract infuses the dough with a subtle, aromatic brightness. The zest lifts the flavor without overpowering the creamy filling, while the vanilla adds a rich, fragrant undertone that lingers delicately in every bite.
The filling is where creativity comes alive. Classic pastry cream brings a silky, rich texture, while chantilly cream offers a light, fluffy option. Hazelnut spread introduces a decadent chocolatey twist, making each Bomboloni uniquely delightful depending on the filling you choose.
Precise temperature control during frying is crucial for success. Keeping the oil between 340°F and 350°F ensures the Bomboloni puff beautifully without becoming greasy, resulting in a golden, fluffy donut with a perfectly tender crumb.
Step-by-Step Preparation Guide
Start by activating the yeast. Warming the milk just enough — around 110°F — allows the yeast to awaken and begin working, setting the foundation for a well-risen, airy dough.
Mixing the dough requires gentle attention. Combining the wet ingredients before gradually adding flour and salt ensures a smooth, elastic texture. Using a stand mixer with a dough hook on low speed prevents overworking, which keeps the final donuts tender rather than tough.
The first proof is essential. Allowing the dough to triple in size gives it the lightness Bomboloni are famous for. A warm, draft-free environment helps the yeast thrive without rushing the rise.
Shaping the Bomboloni involves rolling out the dough evenly and cutting rounds with a cookie cutter. Uniform shapes ensure that all the donuts cook evenly and look beautifully consistent once fried.
The second rise brings even more fluffiness. Letting the cut rounds puff up before frying makes a noticeable difference in how soft and airy they turn out.
When frying, maintaining a steady oil temperature is key. Turning the donuts a few times during frying promotes even coloring and thorough cooking. A beautiful golden hue signals that they’re perfectly cooked.
Coating the Bomboloni in sugar while still warm helps the sugar stick and creates a delightful sweet crust that crackles slightly with each bite.
Filling the Bomboloni comes last. Using the end of a wooden spoon to create a space for the filling allows you to generously pipe in the pastry cream or chosen filling, ensuring a satisfying burst of flavor with every mouthful.
Recipe Tips & Frequently Asked Questions
How to maintain consistent oil temperature while frying:
Fry in small batches and use a thermometer to adjust the heat as needed.
Tricks to prevent over-proofing or under-proofing the dough:
Keep an eye on dough volume rather than the clock; it should triple but not collapse.
Best practices for filling Bomboloni without tearing the dough:
Gently twist the insertion point and use a piping bag with a round tip for better control.
Why using a thermometer can be your best friend when frying:
Even slight temperature changes affect texture and oil absorption, so monitor constantly.
Can I bake Bomboloni instead of frying them?
Yes, but they will have a different texture — baking at 375°F until golden gives a softer result.
What other fillings can I use besides pastry cream?
Try lemon curd, jam, Nutella, mascarpone, or fruit compote for exciting variations.
How should I store leftover Bomboloni?
Store them in an airtight container at room temperature for a day or refrigerate for longer freshness.
Can I prepare the dough in advance and fry later?
Absolutely — refrigerate the shaped rounds overnight, then let them come to room temperature before frying.
What to Serve With This Recipe
Pairing Bomboloni with a robust espresso, a creamy cappuccino, or a rich hot chocolate creates a classic Italian café experience at home. The bittersweet notes of coffee contrast beautifully with the sweet, tender Bomboloni.
For a brunch spread, serve alongside platters of fresh fruits, cured meats, cheeses, and crusty bread for an elegant and satisfying mix of sweet and savory options.
To add extra flair, drizzle the warm Bomboloni with a little melted chocolate, a dusting of powdered sugar, or a touch of cinnamon sugar for an irresistible presentation.
Creative Variations
For new flavors, fill the Bomboloni with tart lemon curd, sweet berry jam, or whipped mascarpone with a touch of honey. Each brings a fresh dimension to the classic donut.
Coating the Bomboloni in cinnamon sugar rather than plain sugar offers a warm, spiced twist that’s perfect for autumn gatherings or cozy mornings.
Mini Bomboloni — made by cutting smaller rounds — create bite-sized versions perfect for parties, dessert platters, or festive celebrations. They’re just as fluffy and delicious in a more playful size.
Bomboloni bring a joyful burst of flavor and texture to any table, making them a must-try for anyone who loves tender pastries with rich, creamy centers. Whether you savor them plain, filled with luscious cream, or dressed up with extra toppings, every bite promises pure, sugar-dusted happiness.
Ingredients
¼ cup + 3 tablespoons Milk, lukewarm (2%) (105 grams total)
1¼ teaspoons Active dry yeast
2½ tablespoons Granulated sugar
3 tablespoons Vegetable oil
1 large Egg, room temperature
¾–1 tablespoon Orange zest
½ teaspoon Vanilla extract
2 cups + 2 tablespoons All-purpose flour (275 grams)
1 pinch Salt
Filling
1 cup Pastry cream of choice
Instructions
In the bowl of a stand mixer, pour the lukewarm milk and sprinkle the yeast over the surface. Allow it to rest for about five minutes until the yeast softens and begins to activate, then stir gently to combine. Add the granulated sugar, vegetable oil, egg, orange zest, and vanilla extract, whisking together until the mixture is smooth and uniform.
Gradually incorporate the flour and a pinch of salt. Using the dough hook attachment on low speed (no higher than speed 2), begin mixing until the dough comes together. Continue kneading with the mixer for about seven minutes until the dough becomes smooth, soft, and elastic.
Transfer the dough onto a lightly floured surface and knead a few times by hand. Shape the dough into a ball and place it in a lightly oiled bowl, rolling the dough to coat it with a thin layer of oil. Cover the bowl tightly with plastic wrap and let it rest in a warm, draft-free spot for about 2–3 hours, or until the dough triples in volume.
After the first rise, gently deflate the dough and roll it out to a thickness of about ¼ to ⅓ inch. Using a 2½-inch (6½ cm) round cookie cutter, cut out six circles of dough. Place them onto a parchment-lined baking sheet, cover loosely with plastic wrap, and allow them to rise again for approximately one hour until puffy.
Fill a medium-sized pot with about 2 inches of vegetable oil and heat it to 340°F–350°F (170°C–175°C). Carefully monitor the temperature to maintain consistency while frying. Fry the Bomboloni in batches, turning them a couple of times, for about 2–3 minutes on each side until they are puffed and golden brown.
Using a slotted spoon, transfer the fried donuts briefly onto a paper towel-lined plate to drain excess oil, but only for a few seconds. Immediately roll them in granulated sugar while still warm, making sure they are thoroughly coated.
Allow the Bomboloni to cool slightly. Using the end of a wooden spoon, make an indentation either on the side or on top of each donut, gently twisting to create space for the filling. Fill each donut generously with creamy pastry cream, chantilly cream, or your favorite hazelnut spread. Serve fresh and enjoy every luscious bite.
Italian Donuts – Bomboloni Recipe
Ingredients
- ¼ cup + 3 tablespoons Milk lukewarm (2%) (105 grams total)
- 1¼ teaspoons Active dry yeast
- 2½ tablespoons Granulated sugar
- 3 tablespoons Vegetable oil
- 1 large Egg room temperature
- ¾ –1 tablespoon Orange zest
- ½ teaspoon Vanilla extract
- 2 cups + 2 tablespoons All-purpose flour 275 grams
- 1 pinch Salt
Filling
- 1 cup Pastry cream of choice
Instructions
- In the bowl of a stand mixer, pour the lukewarm milk and sprinkle the yeast over the surface. Allow it to rest for about five minutes until the yeast softens and begins to activate, then stir gently to combine. Add the granulated sugar, vegetable oil, egg, orange zest, and vanilla extract, whisking together until the mixture is smooth and uniform.
- Gradually incorporate the flour and a pinch of salt. Using the dough hook attachment on low speed (no higher than speed 2), begin mixing until the dough comes together. Continue kneading with the mixer for about seven minutes until the dough becomes smooth, soft, and elastic.
- Transfer the dough onto a lightly floured surface and knead a few times by hand. Shape the dough into a ball and place it in a lightly oiled bowl, rolling the dough to coat it with a thin layer of oil. Cover the bowl tightly with plastic wrap and let it rest in a warm, draft-free spot for about 2–3 hours, or until the dough triples in volume.
- After the first rise, gently deflate the dough and roll it out to a thickness of about ¼ to ⅓ inch. Using a 2½-inch (6½ cm) round cookie cutter, cut out six circles of dough. Place them onto a parchment-lined baking sheet, cover loosely with plastic wrap, and allow them to rise again for approximately one hour until puffy.
- Fill a medium-sized pot with about 2 inches of vegetable oil and heat it to 340°F–350°F (170°C–175°C). Carefully monitor the temperature to maintain consistency while frying. Fry the Bomboloni in batches, turning them a couple of times, for about 2–3 minutes on each side until they are puffed and golden brown.
- Using a slotted spoon, transfer the fried donuts briefly onto a paper towel-lined plate to drain excess oil, but only for a few seconds. Immediately roll them in granulated sugar while still warm, making sure they are thoroughly coated.
- Allow the Bomboloni to cool slightly. Using the end of a wooden spoon, make an indentation either on the side or on top of each donut, gently twisting to create space for the filling. Fill each donut generously with creamy pastry cream, chantilly cream, or your favorite hazelnut spread. Serve fresh and enjoy every luscious bite.
Notes
- If you prefer to bake the Bomboloni, preheat the oven to 350°F (180°C) and bake for about 20 minutes. Allow them to cool completely before filling, then sprinkle with powdered sugar.
- For the best texture and flavor, enjoy the Bomboloni fresh on the same day they are made.
- Unfilled Bomboloni can be stored in an airtight container at room temperature for up to 1–2 days.
- Once filled, Bomboloni should be refrigerated and consumed within a couple of days.
- Freezing Bomboloni is not recommended as it affects their texture and quality.
