Oh, you guys! I’ve been meaning to share this one with you for ages. You know those days when a serious craving hits, and it’s just not for anything too fussy, but something truly comforting and, well, undeniably delicious? That’s exactly when my mind goes straight to these Bomboloni Italian doughnuts. They’re like little clouds of sunshine, dusted with sugar and bursting with whatever sweet dream you can imagine. My Nonna used to make them for special occasions, and honestly, the smell of them frying in her kitchen is a core memory for me. They’re not just doughnuts; they’re a hug in edible form. If you love a good cinnamon roll or a classic American doughnut, these are going to be your new obsession, I promise!
What are Bomboloni Italian Doughnuts?
So, what exactly *are* Bomboloni? Think of them as the Italian cousins of your favorite filled doughnuts. The name itself, “Bomboloni,” actually means “big balls” in Italian, and you can totally see why! They’re essentially soft, slightly sweet yeasted dough balls that are fried to a perfect golden brown. But here’s the magic: after they’re fried and still warm, they get a generous dusting of sugar and, most importantly, a delightful filling. Unlike some other doughnuts that are baked, these are fried, which gives them this incredible lightness and a subtle crispness on the outside that’s just heavenly. They’re a little bit of pure joy, born from simple ingredients and a whole lot of love.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this Bomboloni recipe, and I think you’re going to feel the same way. First off, the flavor is just out of this world. That soft, slightly enriched dough is perfection on its own, but when you bite into it and get that creamy, sweet filling? *Chef’s kiss*. And the texture – it’s this wonderful contrast of a slightly crisp exterior giving way to an impossibly tender, pillowy interior. It’s seriously addictive. But what I *really* love, especially for a recipe that feels so special, is how surprisingly simple it is to make. You don’t need any fancy equipment, just a little patience with the dough, which, trust me, is part of the fun! It’s also incredibly budget-friendly; the ingredients are all pantry staples, meaning you can whip up a batch of these heavenly Bomboloni without breaking the bank. Plus, they’re so versatile! While I have my favorite fillings, you can truly customize them to whatever you’re craving. They’re a fantastic alternative to a birthday cake for kids (or adults!), a weekend treat that feels indulgent but is totally achievable, or even a delightful surprise for unexpected guests. I’ve tested this recipe countless times, tweaking little things here and there, and it consistently turns out beautifully. It’s that reliable recipe you can always count on when you need a little sweetness in your life.
How do you make Bomboloni Italian Doughnuts?
Quick Overview
Making these Bomboloni Italian doughnuts is a wonderfully satisfying process. It starts with creating a simple yeasted dough that’s rich and tender. After a good rise, we’ll shape them into little balls, let them puff up again, and then fry them to a gorgeous golden hue. While they’re frying, we’ll whip up a luscious filling and prepare a sweet glaze. Once they’re cooled just enough, we’ll fill them and then give them a final sugar coating. It sounds like a few steps, but each one is straightforward and leads you closer to doughnut heaven!
Ingredients
For the Main Batter:
This is the foundation of our delicious Bomboloni. I always opt for good quality, all-purpose flour, but bread flour can also give a nice chew if you prefer. Make sure your yeast is fresh – it’s the key to that fluffy texture! Using whole milk instead of skim really makes a difference in the richness of the dough; it’s worth it for these! And a touch of honey or sugar to feed the yeast and add that subtle sweetness. Don’t skimp on the butter; it adds so much tenderness.
* 1 cup warm milk (about 105-115°F / 40-46°C)
* 2 ¼ teaspoons active dry yeast (one standard packet)
* 2 tablespoons granulated sugar, plus a pinch for the yeast
* 4 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 2 large eggs, at room temperature
* ½ cup unsalted butter, softened
For the Filling:
This is where you can get really creative! My absolute favorite is a classic pastry cream (crema pasticcera), but a good quality jam, like raspberry or apricot, is also fantastic. Nutella is a HUGE hit with my kids, and a simple Whipped cream is always a crowd-pleaser. Whichever you choose, make sure it’s smooth enough to pipe easily.
* 1 ½ cups pastry cream, jam, or your favorite filling
For the Glaze:
This is super simple. I usually just do a straightforward powdered sugar glaze with a splash of milk or water. Sometimes I’ll add a touch of vanilla or even some lemon zest for a brighter flavor. You can also just do a simple dusting of powdered sugar or granulated sugar if you’re in a hurry!
* 1 cup powdered sugar
* 2-3 tablespoons milk or water
* Optional: 1 teaspoon vanilla extract or citrus zest
For Frying:
You’ll need a neutral oil with a high smoke point. Vegetable oil, canola oil, or even a light peanut oil works wonderfully. You want enough to come up about 2-3 inches in your pot.
* About 4-6 cups neutral oil for frying
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
You don’t need to preheat a pan for this recipe, but you will need a large, heavy-bottomed pot or Dutch oven for frying. Make sure it’s deep enough to hold your oil safely. Also, prepare a baking sheet lined with parchment paper and have it ready near your stovetop. This is where your beautiful Bomboloni will rest after frying.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. This ensures everything is evenly distributed and avoids pockets of saltiness or lightness in your dough. Give it a good mix!
Step 3: Mix Wet Ingredients
In a separate bowl or the bowl of your stand mixer (if using), combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it gets foamy. This tells you the yeast is alive and ready to work its magic! Then, whisk in the remaining sugar, eggs, and softened butter until well combined. The butter should be soft enough to mash easily with a fork but not melted.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. If you’re using a stand mixer, use the dough hook attachment on low speed. If you’re doing it by hand, stir with a wooden spoon until just combined. Don’t overmix at this stage; we’ll develop the gluten during kneading. Once it’s mostly together, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it’s smooth, elastic, and passes the windowpane test (you can stretch a small piece thinly without it tearing). If using a stand mixer, knead for about 6-8 minutes.
Step 5: Prepare Filling
While the dough is rising, prepare your filling. If you’re making pastry cream, follow your favorite recipe and let it cool completely. If using jam, give it a stir to loosen it up. If using Nutella or whipped cream, have them ready. Transfer your chosen filling to a piping bag fitted with a long, narrow tip (or a Ziploc bag with a corner snipped off) and refrigerate until needed.
Step 6: Layer & Swirl
This step is actually for a different type of Italian bake, but for Bomboloni, we skip this! For these doughnuts, we just need to focus on shaping them. Once your dough has risen, gently punch it down and divide it into 16-20 equal pieces. Roll each piece into a smooth ball. Place the dough balls onto your prepared parchment-lined baking sheet, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they’ve puffed up significantly.
Step 7: Bake
We’re going to fry these, not bake them! Heat your neutral oil in your heavy-bottomed pot over medium heat to 350-375°F (175-190°C). It’s super important to maintain this temperature. Too low and they’ll be greasy; too high and they’ll burn before cooking through. Carefully lower 3-4 dough balls into the hot oil at a time. Don’t overcrowd the pot! Fry for about 1-2 minutes per side, until they’re a beautiful golden brown. They should puff up nicely as they cook. Use a slotted spoon or spider strainer to remove them from the oil and place them on the prepared baking sheet to drain excess oil.
Step 8: Cool & Glaze
Let the Bomboloni cool on the parchment-lined baking sheet for just a few minutes until they’re warm but cool enough to handle. While they’re still warm, prepare your glaze by whisking the powdered sugar with milk or water until smooth. You want a pourable but not too thin consistency. Dip the tops of the warm doughnuts into the glaze, or drizzle it over them. If you prefer a sugar coating, mix granulated sugar with a pinch of cinnamon in a shallow dish and roll the warm doughnuts in it.
Step 9: Slice & Serve
Once glazed or sugared, let them set for a minute. Then, using a sharp knife, gently make a small slit on the side of each Bombolone. Insert your piping bag tip into the slit and fill generously with your chosen filling. Be careful not to overfill, or it’ll all squish out! Serve immediately while they’re still slightly warm. The contrast of the warm, fluffy dough with the cool, creamy filling is just divine. My family devours these in minutes!
What to Serve It With
These Bomboloni Italian doughnuts are pretty much a star on their own, but they also pair wonderfully with a variety of things, depending on the occasion. For a relaxed Breakfast, a steaming mug of good quality coffee is non-negotiable. I like to serve them dusted with just powdered sugar for a lighter start to the day. When we do Brunch, I like to make them a bit more elegant. Perhaps a chocolate ganache drizzle over the glaze, or a vibrant fruit coulis on the side. A mimosa or a sparkling rosé is a perfect beverage pairing here. As Dessert, they can be served with a scoop of vanilla bean ice cream – the warm doughnut and cold ice cream is pure bliss! A rich espresso or a digestif like limoncello is lovely after dinner. And for those moments when you just need a Cozy Snack, a glass of cold milk or a warm cup of tea alongside a Bombolone is pure comfort. My kids also love them dipped in hot chocolate. It’s amazing how a simple sweet treat can fit into so many different parts of the day!
Top Tips for Perfecting Your Bomboloni
I’ve made these Bomboloni Italian doughnuts more times than I can count, and I’ve definitely learned a few tricks along the way that I think will help you get them just right. First off, when it comes to your yeast, don’t be shy about testing it. If it doesn’t foam up after 5-10 minutes in warm milk, it’s likely old, and you’ll end up with sad, flat doughnuts. It’s a lifesaver to have a backup packet of yeast on hand just in case!
When you’re kneading the dough, the goal is to develop that lovely elasticity. Don’t be tempted to add too much extra flour; a slightly sticky dough is often what you want for a tender result. Resist the urge to overmix once you’ve combined the wet and dry ingredients. Overmixing can lead to tough doughnuts, and nobody wants that! Aim for that smooth, elastic texture that springs back when you poke it gently.
For the frying, temperature control is everything. I always keep a thermometer handy. If your oil is too cool, the doughnuts will soak up too much grease and be heavy. If it’s too hot, the outside will burn while the inside remains doughy. You want that perfect golden-brown color. Fry them in batches so you don’t drop the oil temperature too much. And definitely don’t crowd the pot!
When it comes to the filling, make sure it’s not too liquidy. If you’re using jam, you might want to simmer it down slightly to thicken it if it’s very runny. And when you’re filling them, go gently! You don’t want to tear the doughnut. A simple technique I learned is to hold the doughnut with one hand and pipe the filling from the side with the other, stopping when you feel a little resistance. My family always asks for *extra* filling, so sometimes I end up with a little bit of leakage, but it’s still delicious!
Finally, for the glaze, consistency is key. You want it thick enough to coat but thin enough to drip nicely. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add more powdered sugar. And remember, these are best enjoyed fresh, so if you’re not serving them all at once, plan your glazing and filling strategy accordingly. I sometimes just sugar the unfried dough balls and bake them for a quicker, less indulgent treat, but the fried ones? Those are pure magic!
Storing and Reheating Tips
Bomboloni Italian doughnuts are truly at their absolute best when they’re fresh and warm, right out of the fryer. However, if you happen to have any leftovers (which is rare in my house!), here’s how I handle them. For Room Temperature storage, I like to keep any unfrosted or sugar-dusted Bomboloni in an airtight container for up to 24 hours. I usually don’t fill them until just before serving if I know I’ll be storing them. If they are already filled, they are best eaten the same day.
Refrigerator Storage is generally not my first choice for these, as it can make the dough a bit dense. But if you must, store filled and glazed Bomboloni in an airtight container for 1-2 days. The texture won’t be as pillowy, but they’ll still be tasty, especially if you reheat them.
For Freezer Instructions, I recommend freezing the unfried, shaped dough balls. Let them rise, then place them on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 1-2 months. When you’re ready to bake them, let them thaw and rise at room temperature for a couple of hours until puffy, then fry as usual. If you have leftover fried Bomboloni (unfilled and unglazed), you can freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to a month. Thaw at room temperature and reheat gently.
My biggest piece of advice for Glaze Timing Advice is to glaze and fill them as close to serving time as possible. If you glaze them too far in advance, the glaze can become sticky. If you fill them too early and store them, the filling can make the dough soggy. It’s all about that fresh, fluffy texture!
Frequently Asked Questions
Final Thoughts
I truly hope you give these Bomboloni Italian doughnuts a try. They’re more than just a recipe for me; they’re a connection to my childhood, a way to bring a little bit of Italian sunshine into my kitchen, and a guaranteed way to make everyone’s day a little brighter. The process is so rewarding, and the result is just… well, heavenly. That first bite into a warm, fluffy doughnut, followed by a burst of creamy filling? It’s pure magic, and it’s totally achievable in your own home. If you love baking and are looking for something that feels special but isn’t overly complicated, these Bomboloni are for you. They’re proof that simple ingredients, handled with a little care and a lot of love, can create something truly spectacular. Give them a go, and I can’t wait to hear all about your creations! Happy baking, and enjoy every single delicious bite!
Bomboloni Italian Doughnuts
Ingredients
Dough Ingredients
- 3.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 2.25 teaspoons active dry yeast one packet
- 0.75 cup warm milk 105-115°F (40-46°C)
- 2 large eggs
- 0.25 cup unsalted butter softened
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
For Frying and Coating
- 4 cups vegetable oil for deep frying
- 0.5 cup granulated sugar for coating
Optional Filling
- 1.5 cups pastry cream or jam
Instructions
Prepare the Dough
- In a large bowl, combine the warm milk, 1 tablespoon of granulated sugar (taken from the 0.5 cup total), and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Add the remaining granulated sugar, large eggs, softened unsalted butter, salt, and vanilla extract to the yeast mixture. Whisk well to combine thoroughly.
- Gradually add the all-purpose flour, mixing with a wooden spoon or stand mixer (with a dough hook) until a shaggy dough forms. It will be sticky initially.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, either by hand or with a stand mixer, until the dough is smooth, elastic, and no longer sticky.
- Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Shape and Fry Bomboloni
- Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it out evenly to about 0.5 inch (1.25 cm) thickness.
- Using a 2.5 to 3-inch (6-7.5 cm) round cookie cutter, cut out individual bomboloni. Gather and re-roll any dough scraps to cut additional doughnuts until all the dough is used.
- Carefully transfer the cut doughnuts to parchment-lined baking sheets, ensuring to leave about 2 inches of space between each. Loosely cover them with plastic wrap or a clean kitchen towel and let them rise for a second time for 30-45 minutes, or until visibly puffy.
- While the doughnuts are undergoing their second rise, heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a kitchen thermometer to accurately monitor the oil temperature.
- Carefully place 2-3 bomboloni into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 2-3 minutes per side, until they are beautifully golden brown and puffed up.
- Using a slotted spoon or spider, remove the fried bomboloni from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
Finish and Serve
- While the bomboloni are still warm, roll them generously in granulated sugar until fully coated on all sides.
- If desired, once cooled slightly, use a pastry bag fitted with a long, thin tip to inject pastry cream, your favorite jam, or Nutella into the center of each bomboloni.
- Serve warm and enjoy your delightful homemade Italian bomboloni!
