Why You’ll Love This Recipe

Bomboloni, the beloved Italian filled donuts, are pillowy soft, golden on the outside, and airy on the inside. Traditionally dusted with sugar and bursting with luscious pastry cream, chocolate, or jam, these treats are a staple in Italian bakeries. Perfect for breakfast, dessert, or a sweet afternoon snack, Bomboloni deliver an irresistible combination of fluffy dough and creamy filling.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugaractive dry yeastwarm milksaltunsalted buttereggsvanilla extractlemon zestvegetable oil (for frying)granulated sugar (for coating)pastry cream, jam, or chocolate spread (for filling)

directions

In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour, remaining sugar, salt, lemon zest, and vanilla extract.

Add the yeast mixture, eggs, and softened butter. Mix until a sticky dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.

Punch down the dough and roll it out to about ½-inch thickness.

Cut into circles using a cookie cutter or glass. Place on a tray, cover, and let rise for another 30-45 minutes.

Heat oil in a deep fryer or heavy pot to 350°F (175°C).

Fry the donuts in batches, turning until golden brown on both sides, about 2-3 minutes per side.

Remove and drain on paper towels, then roll in granulated sugar while still warm.

Let cool slightly, then fill with pastry cream, jam, or chocolate using a piping bag.

Servings and timing

This recipe yields approximately 16-20 bomboloni.
Preparation time: 25 minutes
Rising time: 2-3 hours
Frying and filling time: 30 minutes
Total time: 3-4 hours

Variations

Fill with Nutella, lemon curd, or raspberry jam for different flavor twists.
Add orange zest instead of lemon for a citrusy note.
Use custard flavored with espresso or vanilla bean for a gourmet touch.
Roll in cinnamon sugar for a spiced finish.

storage/reheating

Store unfilled Bomboloni in an airtight container at room temperature for up to 2 days.
Filled Bomboloni should be refrigerated and consumed within 24 hours.
Reheat unfilled Bomboloni in the microwave for 10-15 seconds or in a low oven.

FAQs

What does “Bomboloni” mean?

Bomboloni is derived from “bomba,” meaning bomb, referring to their round shape and the explosive flavor inside.

Can I bake Bomboloni instead of frying?

Frying gives the traditional texture, but they can be baked at 375°F (190°C) for about 12-15 minutes.

What’s the best filling?

Pastry cream is classic, but chocolate and fruit preserves are also popular.

Why didn’t my Bomboloni puff up?

The dough may not have proofed enough, or the oil temperature might have been too low.

Can I freeze Bomboloni?

Yes, freeze before filling. Reheat and fill after thawing.

Do I need a piping bag?

Yes, it makes filling much easier and cleaner.

Can I use instant yeast?

Yes, substitute at a 1:1 ratio and skip the proofing step.

Are these like jelly donuts?

Yes, but Bomboloni are typically lighter with more varied fillings.

Can I make mini Bomboloni?

Absolutely! Just reduce frying time slightly.

Is it okay to skip the lemon zest?

Yes, but it adds a lovely fragrant touch that’s traditional in Italian pastries.

Conclusion

Bomboloni are the epitome of Italian indulgence—fluffy, golden donuts filled with sweet, creamy goodness. Whether you’re serving them fresh for breakfast or as a decadent dessert, these donuts are sure to impress. Make them once, and they’ll quickly become a favorite for any special occasion—or just because.