Bomboloni (Italian Filled Doughnuts)
These Bomboloni (Italian Filled Doughnuts) are soft, fluffy, golden-fried pastries filled with silky pastry cream, rich chocolate, fruit jam, or sweet hazelnut spread. A beloved treat throughout Italy, Bomboloni are light, airy, and coated in sugar while still warm. Perfect for breakfast, brunch, dessert, or an afternoon coffee break, these irresistible doughnuts are best enjoyed fresh.
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 12 Bomboloni
Calories: Approximately 320 per doughnut (depending on filling)
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup whole milk, warm (110°F/43°C)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
- Vegetable oil, for frying
For the Sugar Coating
- 1 cup granulated sugar
Optional Fillings
- Vanilla pastry cream
- Chocolate pastry cream
- Nutella or hazelnut spread
- Raspberry jam
- Strawberry jam
- Apricot preserves
- Lemon curd
- Pistachio cream
- Sweetened whipped cream
Instructions
Step 1: Prepare the Dough
In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar.
Let stand for 5–10 minutes until the mixture becomes foamy.
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
Add the yeast mixture, eggs, vanilla extract, and lemon zest.
Mix until a shaggy dough forms.
Add the softened butter a little at a time, kneading until fully incorporated.
Continue kneading for 8–10 minutes until the dough becomes smooth, soft, and elastic.
Place the dough into a lightly greased bowl.
Cover and let rise in a warm place for about 1½–2 hours, or until doubled in size.
Step 2: Shape the Bomboloni
Punch down the risen dough.
Transfer to a lightly floured surface.
Roll the dough to about ½-inch thickness.
Using a 3-inch round cutter, cut out circles.
Place the dough circles onto parchment-lined baking sheets.
Cover lightly with a clean towel.
Allow them to rise again for 30–40 minutes until puffy.
Step 3: Fry the Doughnuts
Heat 2–3 inches of vegetable oil in a heavy pot or deep fryer to 350°F (175°C).
Carefully fry 2–3 Bomboloni at a time.
Cook for about 2 minutes per side until beautifully golden brown.
Transfer to a paper towel-lined plate for a few seconds to drain excess oil.
While still warm, roll each Bombolone generously in granulated sugar.
Step 4: Fill the Bomboloni
Once slightly cooled, use a small knife or skewer to make a hole in the side of each doughnut.
Transfer your desired filling to a piping bag fitted with a filling tip.
Pipe pastry cream, jam, Nutella, or another filling into each Bombolone until full.
Serve immediately while soft and fresh.
Tips
- Use room-temperature ingredients for the softest dough.
- Make sure the oil stays around 350°F (175°C) for even cooking.
- Do not overcrowd the pot, as this lowers the oil temperature.
- Roll the dough evenly to ensure uniform cooking.
- Fill the Bomboloni just before serving for the freshest texture.
Variations
Classic Vanilla Bomboloni
Fill with silky vanilla pastry cream and dust with powdered sugar.
Chocolate Bomboloni
Fill with rich chocolate pastry cream or chocolate hazelnut spread.
Jam-Filled Bomboloni
Use raspberry, strawberry, blueberry, or apricot jam for a fruity version.
Pistachio Bomboloni
Fill with creamy pistachio spread and sprinkle with chopped pistachios.
Lemon Bomboloni
Fill with tangy lemon curd and garnish with powdered sugar.
Tiramisu Bomboloni
Fill with mascarpone cream flavored with espresso and dust with cocoa powder.
Storage
Room Temperature: Best enjoyed the same day but can be stored for up to 1 day in an airtight container.
Refrigerator: Store filled Bomboloni for up to 3 days in an airtight container.
Freezer: Freeze unfilled fried Bomboloni for up to 2 months. Thaw at room temperature and warm slightly before filling.
Reheating: Warm unfilled Bomboloni in a 300°F (150°C) oven for 5–7 minutes. Fill after reheating for the best texture.
Recipe Notes
- Traditional Italian Bomboloni are often filled after frying rather than before.
- Pastry cream is the classic filling, but jams, chocolate spreads, and pistachio cream are equally delicious.
- Rolling the doughnuts in sugar while still warm helps the coating stick perfectly.
- Maintaining the correct frying temperature ensures a light, fluffy interior without greasy doughnuts.
- Serve with espresso, cappuccino, or hot chocolate for an authentic Italian café experience.