Bomboloni (Italian Donuts)
Ingredients (Makes ~15)
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm milk (110°F / 43°C)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- 4 tbsp (60 g) unsalted butter, softened
- Vegetable oil, for frying
- ½ cup granulated sugar, for rolling
Optional Fillings: pastry cream, Nutella, jam, or whipped cream
Instructions
1. Activate the Yeast
- In a small bowl, mix yeast with warm milk and 1 tsp sugar.
- Let sit 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, mix flour, sugar, and salt.
- Add eggs, vanilla, and yeast mixture.
- Knead (by hand or mixer with dough hook) until combined.
- Add butter a little at a time, kneading until smooth and elastic (8–10 minutes).
3. First Rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours, until doubled in size.
4. Shape
- Punch down dough gently.
- Roll out to about ½-inch thickness.
- Cut rounds with a biscuit/cookie cutter (about 3 inches).
- Place on parchment-lined trays, cover, and let rise again for 45–60 minutes.
5. Fry
- Heat oil in a deep pot to 350°F (175°C).
- Fry bomboloni in batches, 1–2 minutes per side, until golden brown.
- Drain on paper towels, then roll warm donuts in sugar.
6. Fill (Optional)
- Use a piping bag fitted with a long nozzle to fill with pastry cream, Nutella, or jam.
- Serve warm.
Why You’ll Love Them
Soft, fluffy interior with a golden crust
Traditional Italian treat, perfect for breakfast or dessert
Customizable fillings – from classic custard to modern chocolate spreads
They taste like something from an authentic Italian bakery
Pro Tip: If filling with custard or jam, poke a hole in the side with a skewer first, then pipe in filling until the donut feels slightly heavy.
