If you’ve never sunk your teeth into a warm, sugar-dusted Bomboloni, you’re seriously missing out. This Bomboloni Italian Donuts recipe will transport your taste buds straight to a sunny café in Florence. With a fluffy, golden exterior and your choice of dreamy filling whether it’s classic jam, velvety custard, or gooey Nutella this recipe delivers pure happiness with every bite. Bomboloni are Italy’s take on donuts, and let’s just say, they know what they’re doing.
Whether you’re planning a special brunch, treating the family, or just want to bake something indulgent, this Bomboloni Italian Donuts recipe will become your go-to. So tie on your apron, warm up the oil, and let’s make magic.
What Are Bomboloni?
Bomboloni (singular: bombolone) are Italian filled donuts, typically dusted with powdered sugar and often stuffed with delightful fillings like pastry cream, fruit preserves, or Nutella. Unlike American donuts, they’re usually fried without a hole in the middle and then piped full of whatever sweet surprise your heart desires.
Why You’ll Love This Bomboloni Italian Donuts Recipe
- Fluffy and Light: Thanks to the yeast-based dough, these donuts are pillowy perfection.
- Customizable Fillings: Jam, custard, Nutella go wild!
- Perfectly Sweet: Just the right amount of sugar, inside and out.
- Authentically Italian: Recreate that bakery experience from your Italian vacation at home.
Ingredients
To make this delicious Bomboloni Italian Donuts recipe, gather the following:
- 2 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet active dry yeast (about 2 ¼ tsp)
- ½ cup warm milk (around 110°F)
- 2 eggs
- 4 tbsp butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups vegetable oil (for frying)
- Powdered sugar (for dusting)
- Optional Fillings: Jam, custard, Nutella
How to Make Bomboloni Italian Donuts at Home
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until foamy. This ensures the yeast is alive and ready to work its magic.
Step 2: Make the Dough
In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk the eggs, melted butter, vanilla, and the activated yeast mixture.
Slowly pour the wet ingredients into the dry, mixing until a soft dough forms. Knead by hand or with a stand mixer fitted with a dough hook for about 8–10 minutes, until the dough is smooth and elastic.
Step 3: Let It Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
Step 4: Shape the Bomboloni
Punch down the dough and roll it out on a floured surface to about ½-inch thick. Use a round cutter (around 2–3 inches in diameter) to cut out donut rounds. Place them on a baking sheet lined with parchment paper and let them rise again for 30–45 minutes.
Step 5: Fry the Donuts
In a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully fry 2–3 donuts at a time, about 1–2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.
Step 6: Add the Finishing Touches
Once the Bomboloni are slightly cooled but still warm, dust them generously with powdered sugar.
Step 7: Fill ‘Em Up
Using a piping bag fitted with a long nozzle, inject your choice of jam, custard, or Nutella into the center of each donut. You’ll know you’ve added enough when the donut feels just a little heavier in your hand.
Tips for Perfect Bomboloni Italian Donuts
- Don’t rush the rise: Give your dough time to develop flavor and airiness.
- Use a thermometer: Oil that’s too hot will burn the outside before cooking the inside.
- Choose your filling wisely: If using jam, go for something seedless and smooth. If using custard, make sure it’s cooled before piping.
Bomboloni Italian Donuts Variations
Feeling creative? Try these flavor variations:
- Lemon Bomboloni: Add lemon zest to the dough and fill with lemon curd.
- Cinnamon Sugar Bomboloni: Roll the donuts in cinnamon sugar instead of powdered sugar.
- Ricotta Bomboloni: Swap out some of the flour for ricotta for an even creamier bite.
FAQs About Bomboloni Italian Donuts
Q: Can I bake Bomboloni instead of frying them?
Yes, but they won’t have the same texture. If you must, bake them at 375°F for about 12–15 minutes, then brush with butter and roll in sugar.
Q: How do I store Bomboloni?
Store unfilled Bomboloni in an airtight container for up to 2 days. Fill just before serving for best results.
Q: Can I freeze Bomboloni?
Absolutely! Freeze them before filling. Once thawed, warm slightly and fill as desired.
What to Serve with Bomboloni
Serve your Bomboloni (Italian Donuts) warm with a cappuccino or espresso for the full Italian experience. They’re also dreamy as a brunch centerpiece or sweet treat at a dinner party.
A Bite of Italy in Every Bomboloni
Making this Bomboloni Italian Donuts recipe is more than just frying dough it’s about bringing a little Italian joy into your home. Light, fluffy, and filled with whatever your heart desires, these donuts are sure to make anyone’s day brighter.
So go ahead, fry up a batch and dust them with love (and powdered sugar, of course).
