Bomboloni Italian Donuts: 7 Steps to Heavenly Delight

Name: Bomboloni Italian Donuts: 7 Steps to Heavenly Delight
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1/2 cup milk; 2 large eggs; 1/4 cup butter, melted; 1 packet of active dry yeast; 1/4 teaspoon salt; Vegetable oil for frying; Powdered sugar for dusting; Filling of choice (cream, jam)

oktober 6, 2025

By:

Julia marin

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Oh my goodness, have you ever made bomboloni Italian donuts? If not, you’re in for a treat! These little pillows of joy are so soft and fluffy that they practically melt in your mouth. Seriously, the first time I made them, I couldn’t believe how light and airy they turned out! The best part? You can fill them with whatever your heart desires—rich cream, sweet jam, or even a luscious chocolate ganache. Trust me, once you bite into that warm, fluffy donut with its delightful filling, you’ll understand why they’re a beloved treat in Italy. It’s a cozy, fun experience, and I promise your kitchen will smell heavenly! So, let’s dive into making these delectable bomboloni together—you won’t regret it!

bomboloni italian donuts - detail 1

Ingredients List

2 cups all-purpose flour, sifted
1/2 cup granulated sugar
1/2 cup whole milk, warmed
2 large eggs, at room temperature
1/4 cup unsalted butter, melted
1 packet (2 1/4 teaspoons) active dry yeast
1/4 teaspoon salt
Vegetable oil for frying (about 4 cups, depending on your pan)
Powdered sugar for dusting
Filling of your choice (rich cream, fruity jam, or even chocolate!)

How to Prepare Bomboloni Italian Donuts

Making bomboloni is an exciting process that rewards you with fluffy, delicious donuts at the end! I love how each step builds anticipation for that first bite. Let’s break it down so you can create your own heavenly batch!

Step-by-Step Instructions

Activate the Yeast: Start by pouring your warm milk into a bowl and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy. This means your yeast is alive and ready to work its magic!
Mix the Dough: In a large mixing bowl, combine the activated yeast mixture with the sifted flour, sugar, eggs, melted butter, and salt. Mix until everything comes together to form a sticky dough.
Knead: Transfer the dough onto a floured surface and knead it for about 5–7 minutes until it’s smooth and elastic. This step is crucial; it helps develop the gluten for that soft texture you want!
First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size. This is always the hardest part for me—waiting is tough, but it’s worth it!
Shape the Donuts: Once the dough has risen, punch it down gently to remove the air. Roll it out on a floured surface until it’s about 1/2 inch thick. Use a round cutter to cut out circles. You’ll need two circles for each bombolone.
Fill and Seal: Take half of the circles and place a small amount of your chosen filling in the center—don’t overdo it! Top with the remaining circles, pressing the edges firmly to seal them closed. Let them rest for another 30 minutes, covered with a towel.
Fry the Bomboloni: In a deep pan, heat the vegetable oil to about 350°F (175°C). Fry the donuts in batches, a few at a time, for about 2-3 minutes on each side, until they’re golden brown. Oh, the aroma will be divine!
Drain and Dust: Use a slotted spoon to transfer the fried bomboloni to a plate lined with paper towels to drain excess oil. Once they’re slightly cool, dust them generously with powdered sugar. Now they’re ready to enjoy!

And there you have it! Your very own bomboloni Italian donuts, fluffy and filled with goodness. I can’t wait for you to taste them!

Nutritional Information

Curious about what’s in these delightful bomboloni Italian donuts? Here’s a rough estimate of their nutritional values. Keep in mind these figures can vary based on the specific fillings you choose and portion sizes, but they’ll give you a good idea of what to expect:

Serving Size: 1 donut
Calories: Approximately 200
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Sugar: 10g
Protein: 3g
Sodium: 150mg
Cholesterol: 30mg

These figures are estimates, so be sure to adjust based on your specific ingredients and how you decide to fill your bomboloni. Enjoy indulging in these treats while knowing what’s in them!

Why You’ll Love This Recipe

Incredibly soft and fluffy texture that melts in your mouth.
Easy to make with simple ingredients you probably already have at home.
Customizable with a variety of fillings—think fruity jams, rich creams, or even chocolate!
Perfect for any occasion—whether it’s a cozy breakfast, a fun dessert, or a sweet treat for friends.
Quick to fry up, and they’re ready in just over an hour!
Dusting with powdered sugar makes them look as delightful as they taste.
They’re a fantastic way to impress your family and friends with your baking skills!
Leftover bomboloni (if there are any!) can be enjoyed the next day—just warm them up for a few seconds!

Tips for Success

Making the perfect bomboloni Italian donuts is all about a few key techniques and a little love! Here are my top tips to ensure your donut-making adventure goes smoothly and you end up with fluffy, delicious treats.

Temperature Matters: When activating the yeast, make sure your milk is warm but not hot—think cozy bath temperature! Too hot can kill the yeast, and that would be a sad day for your donuts.
Knead with Love: Don’t rush the kneading process! Knead until your dough is smooth and elastic. This helps develop gluten, giving your bomboloni that lovely fluffy texture we all crave.
Perfectly Puffed: Be patient during the rising times! Allowing the dough to double in size is essential for achieving those airy bomboloni. A warm, draft-free spot is best; I like to turn my oven on for a minute, then turn it off and place the covered dough inside.
Fry with Care: When frying, make sure the oil is at the right temperature—350°F (175°C) is ideal. Too cool, and your donuts will absorb oil and become greasy; too hot, and they’ll burn on the outside while remaining raw inside. I use a thermometer to be precise!
Filling Fun: Experiment with your fillings! While traditional jam or cream is delicious, think outside the box—how about Nutella, lemon curd, or even a salted caramel filling? Just don’t overfill them, or they’ll burst while frying!
Dusting Delight: Dust your bomboloni with powdered sugar while they’re still warm for the best coating. It helps the sugar stick and adds that classic touch!
Storage Savvy: If you have any leftovers (if you’re lucky!), store them in an airtight container at room temperature. To enjoy them again, just pop them in the microwave for about 10 seconds to warm them up. They’re just as delightful the next day!

With these tips in your baking arsenal, you’ll be set for bomboloni success! Happy frying!

Variations

One of the most delightful things about bomboloni Italian donuts is how versatile they are! You can really let your creativity shine with different fillings, flavors, and even dough variations. Here are some fun ideas to mix things up and make your bomboloni uniquely yours:

Fruit Fillings: Instead of the classic jam, consider using fresh fruit preserves like raspberry or apricot. You could even whip up a homemade berry compote for a fresh twist!
Creamy Indulgence: Try filling your bomboloni with different flavored creams, like vanilla pastry cream, chocolate mousse, or even a luxurious tiramisu cream for an Italian classic!
Chocolate Lovers: For all the chocoholics out there, how about a rich chocolate ganache filling? Just melt some good-quality chocolate and mix it with cream for a decadent treat.
Citrus Zing: Add a twist to your dough by mixing in some lemon or orange zest. It brightens up the flavor and adds a delightful aroma to your bomboloni!
Spiced Variations: Consider adding a pinch of cinnamon or nutmeg to the dough for a cozy, spiced flavor. This is especially lovely for fall or winter gatherings.
Nutty Goodness: Incorporate finely chopped nuts like hazelnuts or pistachios into your filling or even into the dough for some crunch and flavor. A nut-praline filling would be an incredible surprise!
Savory Spin: If you’re feeling adventurous, try a savory filling! Think about a creamy ricotta and spinach mixture or even a spiced pumpkin filling for a unique twist on the traditional sweet bomboloni.

Don’t be afraid to experiment! The joy of making bomboloni is all about finding your favorite combinations. So grab your ingredients, and let your imagination run wild—you might just create a new favorite flavor that everyone will love!

Storage & Reheating Instructions

So, you’ve made a batch of these delightful bomboloni Italian donuts, and now you’re wondering how to keep them fresh for later? No worries, I’ve got you covered! Storing them properly ensures they stay soft and delicious for as long as possible.

To store your bomboloni, place them in an airtight container at room temperature. They’ll be best enjoyed within 1-2 days, but I doubt they’ll last that long—trust me, they’re just too tempting! If you want to keep them for a bit longer, you can refrigerate them, but this might affect their fluffy texture.

If you find yourself with leftovers after a few days (or you’re lucky enough to have made extra), consider freezing them. Just place the bomboloni in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months—perfect for when a donut craving strikes!

Now, let’s talk reheating. To enjoy those frozen bomboloni, simply take them out and let them thaw at room temperature for about 30 minutes. For a quick warm-up, pop them in the microwave for about 10-15 seconds. This will bring back their soft, fluffy goodness! If you’ve stored them at room temperature, you can also give them a quick microwave zap, but be careful not to overdo it, or they might get tough.

And there you have it! With these storage and reheating tips, you can savor every last bite of your delicious bomboloni Italian donuts, whether fresh or from the freezer. Enjoy every fluffy, sweet moment!

FAQ Section

Can I use different fillings for my bomboloni?
Absolutely! While classic jam or cream is delicious, feel free to get creative. Try Nutella, pastry cream, or even a rich chocolate ganache. The sky’s the limit!

What’s the best oil for frying bomboloni?
I recommend using a neutral oil, like vegetable oil or canola oil, for frying. These have high smoke points and won’t affect the flavor of your donuts.

How do I know when the oil is hot enough for frying?
A good way to test the oil temperature is to drop a small piece of dough into it. If it bubbles and rises to the surface quickly, you’re good to go! Ideally, you want the oil around 350°F (175°C).

Can I make bomboloni ahead of time?
Yes, you can prepare the dough in advance and let it rise in the fridge overnight. Just remember to let it come to room temperature before shaping and frying!

How should I store leftover bomboloni?
Store any leftovers in an airtight container at room temperature for 1-2 days. If you want to keep them longer, freeze them for up to 2 months. Just remember to reheat them gently to maintain their fluffy texture!

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Over mij

Hoi, mijn naam is Julia. Ik ben het hart van Vihaad Recipes en een gepassioneerde liefhebber van lekker eten. Mijn liefde voor koken begon al in mijn kindertijd, geïnspireerd door de heerlijke maaltijden van mijn grootmoeder. Vandaag de dag deel ik smakelijke recepten die mensen samenbrengen door het gedeelde plezier van eten.