Description

Bomboloni are fluffy, soft Italian donuts filled with pastry cream, jam, or chocolate. These fried treats are a popular street food in Italy and perfect for a decadent breakfast or dessert.

Ingredients

Units Scale

2 1/4 tsp active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup whole milk, warm
2 large eggs
1 tsp vanilla extract
1/4 cup unsalted butter, softened
Vegetable oil, for frying
Granulated sugar, for coating
Pastry cream, jam, or Nutella for filling

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Instructions

In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
In a large bowl, combine the flour, sugar, and salt.
Add the milk, eggs, vanilla extract, and yeast mixture to the dry ingredients. Mix until a dough forms.
Knead in the softened butter until the dough becomes smooth and elastic, about 8–10 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Punch down the dough and roll it out to about 1/2 inch thickness on a floured surface.
Cut out circles using a 2.5–3 inch cutter. Place on a lined baking sheet, cover, and let rise again for 30–45 minutes.
Heat oil in a deep fryer or pot to 350°F (175°C).
Fry the doughnuts in batches, 2–3 minutes per side, until golden brown. Drain on paper towels.
While still warm, roll the bomboloni in granulated sugar.
Once cooled slightly, fill each donut with pastry cream, jam, or Nutella using a piping bag.

Notes

Use a thermometer to maintain oil temperature and avoid greasy donuts.
Bomboloni are best enjoyed fresh but can be stored in an airtight container for up to 1 day.
You can experiment with different fillings like lemon curd or ricotta.

Nutrition

Serving Size: 1 bomboloni
Calories: 280
Sugar: 10g
Sodium: 90mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg