Bomboloni Recipe: Fluffy Italian Doughnuts
Bomboloni
Equipment
- Equipment Needed
- Mixing bowls
- Stand mixer with dough hook (optional but helpful)
- Rolling Pin
- 3-inch round cutter
- Deep frying pan or Dutch oven
- Candy thermometer
- Paper towels
- Piping bag with nozzle (for filling)
Ingredients
- Ingredients
- For the Dough:
- 2 ¾ cups 350 g all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 packet 7 g instant yeast
- 1 large egg
- ½ cup 120 ml warm milk (around 110°F/43°C)
- 2 tbsp unsalted butter softened
- ½ tsp vanilla extract
- For Frying & Coating:
- Vegetable oil for deep frying
- ½ cup granulated sugar for coating
- Optional Fillings:
- Pastry cream
- Jam or Nutella
Instructions
- Step-by-Step Instructions
- Prepare the Dough
- In a large bowl, mix flour, sugar, salt, and yeast.
- In a separate bowl, whisk the egg, warm milk, and vanilla extract. Gradually pour the wet ingredients into the dry mixture.
- Add softened butter and knead the dough by hand (8-10 minutes) or with a stand mixer (5-6 minutes) until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1 ½ - 2 hours, or until doubled in size.
- Shape the Bomboloni
- Once the dough has risen, punch it down gently to release air.
- Roll the dough out on a floured surface to about ½-inch thickness.
- Use a round cutter to cut circles. Reroll scraps if needed.
- Place the rounds on a parchment-lined baking sheet, cover lightly, and let them rest for 30 minutes.
- Fry the Bomboloni
- Heat oil in a deep pan to 350°F (175°C). Use a candy thermometer to maintain temperature.
- Fry 2-3 bomboloni at a time, cooking each side for 1-2 minutes until golden brown.
- Remove and drain on paper towels.
- Coat and Fill
- Roll the warm bomboloni in granulated sugar until well-coated.
- If filling, use a piping bag to inject your desired filling into the center of each bombolone.
- Tips & Variations
- Dietary Substitutions:
- Use dairy-free milk and vegan butter for a plant-based version.
- Swap sugar with coconut sugar or erythritol for a low-sugar option.
- Flavor Ideas:
- Add citrus zest to the dough for a fresh twist.
- Sprinkle cinnamon in the sugar coating for a warm flavor.
- Baking Alternative: Bake at 375°F (190°C) for 12-15 minutes instead of frying, then brush with melted butter before coating in sugar.
Bomboloni, a beloved Italian treat, hails from Tuscany and is cherished across Italy. These pillowy, sugar-coated doughnuts are often filled with luscious custards, jams, or Nutella. Perfect as a dessert or indulgent breakfast, they bring the joy of Italian patisserie to your home. From my own personal experience, these treats are surprisingly beginner-friendly with a little patience. Let me show you how I make the perfect bomboloni.
Notes on What to Expect When Making Bomboloni
Making bomboloni is a delightful process, but there are a few key things to keep in mind to ensure success:
- Dough Texture:
- The dough will be soft and slightly sticky when first kneaded, but it should come together as smooth and elastic after kneading. Don’t add too much extra flour, as this can make the dough tough.
- Rising Time:
- Be patient during the proofing stages. The dough needs adequate time to rise and double in size for that characteristic airy texture. If your kitchen is cold, place the dough in a warm spot or inside an oven with the light turned on.
- Cutting and Shaping:
- When cutting the bomboloni, press the cutter straight down without twisting to maintain their shape. Twisting the cutter can seal the edges and hinder rising during frying.
- Oil Temperature:
- Keeping the frying oil at the right temperature (350°F/175°C) is crucial. If it’s too hot, the bomboloni will brown too quickly on the outside but remain undercooked inside. Too cool, and they will absorb excess oil, becoming greasy.
- Even Cooking:
- Fry a few at a time, and keep an eye on them, flipping halfway through for even browning. Overcrowding the pan will lower the oil temperature and affect the texture.
- Sugar Coating:
- Coat the bomboloni in sugar while they’re still warm to ensure the sugar sticks properly.
- Filling:
- If you’re filling the bomboloni, make sure they’re completely cooled before piping in pastry cream, jam, or Nutella. Warm bomboloni can melt your filling, causing it to leak.
- What If They Flatten?:
- If the bomboloni deflate slightly during frying, it might be due to over-proofing. Next time, reduce the resting time before frying.
By following these notes, you’ll end up with fluffy, perfectly golden bomboloni that taste just like they’re from an Italian bakery. Enjoy the process, it’s worth the effort! 😊
Details at a Glance
- Cuisine: Italian
- Course: Dessert/Snack
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Time to Stand (Rising): 2 hours
- Total Time: 2 hours 35 minutes
- Ease of Cooking: Moderate
- Servings: 12 bomboloni
- Calories per Serving: ~250 kcal
- Cost of Ingredients: Moderate
Ingredients
- For the Dough:
- 2 ¾ cups (350 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 packet (7 g) instant yeast
- 1 large egg
- ½ cup (120 ml) warm milk (around 110°F/43°C)
- 2 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- For Frying & Coating:
- Vegetable oil (for deep frying)
- ½ cup granulated sugar (for coating)
- Optional Fillings:
- Pastry cream
- Jam or Nutella
- > Go here to buy the must-have equipment and ingredients for making a Savory #Bomboloni now.
Equipment Needed
- Mixing bowls
- Stand mixer with dough hook (optional but helpful)
- Rolling pin
- 3-inch round cutter
- Deep frying pan or Dutch oven
- Candy thermometer
- Paper towels
- Piping bag with nozzle (for filling)
- > Go here to buy the must-have equipment and ingredients for making a Savory #Bomboloni now.
Step-by-Step Instructions
1. Prepare the Dough
- In a large bowl, mix flour, sugar, salt, and yeast.
- In a separate bowl, whisk the egg, warm milk, and vanilla extract. Gradually pour the wet ingredients into the dry mixture.
- Add softened butter and knead the dough by hand (8-10 minutes) or with a stand mixer (5-6 minutes) until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1 ½ – 2 hours, or until doubled in size.
2. Shape the Bomboloni
- Once the dough has risen, punch it down gently to release air.
- Roll the dough out on a floured surface to about ½-inch thickness.
- Use a round cutter to cut circles. Reroll scraps if needed.
- Place the rounds on a parchment-lined baking sheet, cover lightly, and let them rest for 30 minutes.
3. Fry the Bomboloni
- Heat oil in a deep pan to 350°F (175°C). Use a candy thermometer to maintain temperature.
- Fry 2-3 bomboloni at a time, cooking each side for 1-2 minutes until golden brown.
- Remove and drain on paper towels.
4. Coat and Fill
- Roll the warm bomboloni in granulated sugar until well-coated.
- If filling, use a piping bag to inject your desired filling into the center of each bombolone.
Tips & Variations
- Dietary Substitutions:
- Use dairy-free milk and vegan butter for a plant-based version.
- Swap sugar with coconut sugar or erythritol for a low-sugar option.
- Flavor Ideas:
- Add citrus zest to the dough for a fresh twist.
- Sprinkle cinnamon in the sugar coating for a warm flavor.
- Baking Alternative: Bake at 375°F (190°C) for 12-15 minutes instead of frying, then brush with melted butter before coating in sugar.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Bomboloni now.
What to Expect
The bomboloni should be airy with a soft crumb and a golden, slightly crispy exterior. The sugar coating adds a delightful sweetness, and the filling provides a burst of flavor in every bite.
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Carbohydrates: ~40 g
- Protein: ~5 g
- Fat: ~8 g
Closing Thoughts
I hope this guide has made making bomboloni seem a little less daunting! Have you tried making these delicious Italian doughnuts before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest comment! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
