Ingredients You’ll Need
Makes 12–15 Bomboloni
For the Dough:
1 cup whole milk , warmed to 110°F (43°C)
2 1/4 tsp active dry yeast (1 packet)
3 1/2–4 cups all-purpose flour , divided
1/2 cup granulated sugar
2 large eggs , lightly beaten
1/2 cup unsalted butter , softened
1 tsp vanilla extract
1/2 tsp salt
For Frying:
Vegetable oil or shortening , for deep frying
For Filling:
1 cup pastry cream, custard, Nutella, or jam (your choice!)
For Coating:
Powdered sugar , for dusting
Optional : Melted chocolate or glaze for drizzling
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes , until frothy.
Step 2: Make the Dough
In a large mixing bowl or stand mixer, whisk together 3 1/2 cups of flour and sugar.
Add the yeast mixture, eggs, softened butter, vanilla extract, and salt. Mix until a sticky dough forms.
If using a stand mixer, switch to the dough hook and knead for 8–10 minutes , adding more flour (1 tbsp at a time) as needed, until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
Step 3: Shape the Bomboloni
Punch down the risen dough and turn it onto a lightly floured surface.
Divide the dough into 12–15 equal portions (about 2-inch balls). Roll each portion into a smooth ball.
Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let them rise for another 30–45 minutes , until puffy.
Step 4: Fry the Bomboloni
Heat about 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C) .
Carefully fry the dough balls in batches, turning occasionally, for 2–3 minutes per side , until golden brown. Avoid overcrowding the pan.
Use a slotted spoon to transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil.
Step 5: Fill and Coat
Once the Bomboloni have cooled slightly, use a sharp knife or piping bag tip to cut a small hole in the side of each.
Insert the piping bag filled with your chosen filling (custard, Nutella, jam, etc.) and pipe generously into the center.
Dust the filled Bomboloni with powdered sugar or drizzle with melted chocolate/glaze before serving.
Why This Recipe Works
Yeast Leavening : Creates a light, airy texture that’s distinct from dense cake doughnuts.
Frying Perfection : Deep frying ensures a crisp exterior while keeping the inside soft and pillowy.
Sweet Fillings : The creamy centers add a burst of flavor and take these treats to the next level.
Serving Suggestions
- Romantic Touch : Serve on a tiered dessert stand with fresh berries and edible flowers for elegance.
- Brunch Staple : Pair with coffee, tea, or hot cocoa for a cozy breakfast treat.
- Party Platter : Arrange alongside other desserts like cannoli, biscotti, or tiramisu for an Italian-themed spread.
Final Thoughts
These Bomboloni are a celebration of Italian pastry artistry, offering a treat that feels indulgent yet approachable. With their fluffy texture, customizable fillings, and endless charm, they’re a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your Turn! Have you ever made filled doughnuts or experimented with yeast-leavened dough? Share your favorite variations or serving ideas below.
