Bomboloni – Italian Doughnuts Recipe

Bomboloni, the beloved Italian doughnuts, are soft, pillowy treats perfect for satisfying your sweet tooth. Filled with creamy custard, Nutella, or jam, these golden delights are a must-try for breakfast, dessert, or any indulgent moment. Lightly fried and rolled in sugar, Bomboloni are simple to make and impossible to resist!

What Are Bomboloni?

Bomboloni are Italian-style doughnuts, traditionally fried until golden and coated in sugar. Unlike typical doughnuts with a hole in the center, Bomboloni are often filled with luscious creams or jams, making every bite a delightful surprise. Their tender dough and rich fillings make them a cherished treat in Italy and beyond.

Why You’ll Love This Recipe

• Soft and fluffy: Perfectly tender doughnuts with a melt-in-your-mouth texture.
• Versatile fillings: Customize with custard, Nutella, or jam to suit your taste.
• Homemade goodness: Freshly made Bomboloni are a cut above store-bought options.
• Simple ingredients: Uses pantry staples for an easy and satisfying dessert.

Ingredients

Step-by-Step Instructions

Preparing the Dough

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter.
3. Knead the dough for 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.

First Rise

4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shaping the Bomboloni

5. Roll the dough out on a floured surface to about ½-inch (1.25 cm) thickness.
6. Use a round cutter (about 3 inches/7 cm in diameter) to cut out circles. Place them on a baking sheet lined with parchment paper.
7. Cover and let the dough rise again for 30 minutes.

Frying

8. Heat oil in a deep pan to 350°F (175°C). Test the temperature using a thermometer to ensure even frying.
9. Fry the Bomboloni in batches, about 1-2 minutes per side, until golden brown. Do not overcrowd the pan.
10. Remove from the oil and drain on paper towels.

Coating and Filling

11. While the Bomboloni are still warm, roll them in granulated sugar to coat evenly.
12. Fill a piping bag with your chosen filling (custard, Nutella, or jam). Insert the piping tip into the side of each doughnut and fill generously.

Serving Suggestions

• Serve Bomboloni warm with a cup of espresso or cappuccino for a classic Italian experience.
• Pair with fresh fruit or a dollop of whipped cream for an elevated dessert presentation.

Storing and Freezing

Storage Tips

• Store Bomboloni in an airtight container at room temperature for up to 2 days.
• Reheat them briefly in the microwave or oven to restore their softness.

Freezing Instructions

• Freeze unfilled Bomboloni after frying and cooling completely. Store them in a freezer-safe bag for up to 1 month.
• To serve, thaw at room temperature, reheat, and fill as desired.

Recipe Variations

• Gluten-free version: Substitute with a gluten-free all-purpose flour blend.
• Vegan Bomboloni: Replace butter with vegan margarine, use plant-based milk, and substitute eggs with a flaxseed or chia seed mixture.
• Cinnamon sugar coating: Add ground cinnamon to the sugar for a warm, spiced twist.
• Savory Bomboloni: Skip the sugar and filling; instead, stuff them with cheese or ham for a savory treat.

FAQs

Can I bake Bomboloni instead of frying?
Yes! Bake at 375°F (190°C) for 12-15 minutes until golden. Brush with melted butter and coat with sugar while warm.

What’s the best filling for Bomboloni?
Custard, Nutella, and jam are classic options, but you can also try lemon curd, whipped cream, or pastry cream.

Why is my dough not rising?
Ensure the yeast is active and the milk is warm (not hot). A warm, draft-free spot helps the dough rise properly.

Indulge in the soft, sugary goodness of homemade Bomboloni—perfectly filled and fresh from your kitchen. This recipe brings the charm of Italian bakeries to your table with its simple steps and delectable results. Try them today and let us know your favorite filling in the comments!

Print