There’s something downright magical about biting into a fresh, warm bomboloni. These soft Italian donuts are light as a cloud, coated in sugar, and traditionally filled with silky pastry cream, jam, or chocolate hazelnut spread. Unlike typical donuts with a hole in the center, bomboloni are round, fluffy pillows with a sweet surprise tucked inside.
I still remember tasting my first bomboloni at a little café. Powdered sugar covered my shirt, pastry cream dripped down my fingers, and I knew right then I had to learn how to make them at home. The good news? They’re easier than you might think, and the homemade version tastes even better.
What Are Bomboloni?
Bomboloni are classic Italian yeast-raised donuts, often served for breakfast or dessert. They’re especially popular in Italy and can be filled with custard, fruit preserves, or chocolate spread.
The dough is rich with eggs, milk, and butter, giving each donut a tender, brioche-like texture.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup (180 ml) warm whole milk
- 1 teaspoon vanilla extract
- 1/2 cup (115 g) unsalted butter, softened
For Frying
- Vegetable oil or canola oil
For Coating
- 1 cup granulated sugar
Optional Fillings
- Pastry cream
- Raspberry jam
- Nutella
- Lemon curd
Instructions
1. Make the Dough
In the bowl of a stand mixer, combine flour, yeast, sugar, and salt.
In a separate bowl, whisk together eggs, warm milk, and vanilla extract. Add the wet ingredients to the flour mixture and mix until a shaggy dough forms.
Add softened butter a little at a time, mixing well after each addition. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
2. First Rise
Place the dough in a greased bowl, cover, and let rise for 1 1/2 to 2 hours, or until doubled in size.
3. Roll and Cut
Turn the dough onto a lightly floured surface and roll to about 1/2 inch thick.
Use a 3-inch round cutter to cut circles. Place them on a parchment-lined baking sheet.
4. Second Rise
Cover loosely and let rise for 45–60 minutes until puffy.
5. Fry the Bomboloni
Heat oil to 350°F (175°C).
Fry 2–3 donuts at a time for about 1–2 minutes per side until golden brown. Transfer to paper towels to drain briefly.
6. Coat in Sugar
While still warm, roll each bombolone in granulated sugar.
7. Fill
Use a piping bag fitted with a long filling tip. Insert into the side of each donut and pipe in your desired filling.
Homemade Pastry Cream Filling
Ingredients
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Method
Heat milk until steaming.
Whisk yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk, then return to the saucepan.
Cook over medium heat until thickened. Remove from heat and stir in vanilla and butter. Cool completely before using.
Tips for Success
- Use room-temperature ingredients for the best dough texture.
- Don’t add too much extra flour; the dough should remain soft.
- Maintain oil temperature around 350°F for even frying.
- Fill only after the donuts have cooled slightly.
- Dust with powdered sugar for a bakery-style finish.
Filling Ideas
- Vanilla pastry cream
- Strawberry jam
- Chocolate pastry cream
- Pistachio cream
- Dulce de leche
- Lemon curd
Storage
Bomboloni are best enjoyed the same day.
- Unfilled donuts can be stored at room temperature for 1 day.
- Filled donuts should be refrigerated and eaten within 2 days.
- Reheat for 8–10 seconds in the microwave before serving.
Make-Ahead Instructions
After cutting the dough rounds, refrigerate them overnight. The next day, let them come to room temperature and puff before frying.
Why You’ll Love This Recipe
These homemade bomboloni are:
- Light and fluffy
- Rich and buttery
- Easy to customize
- Better than bakery donuts
Every bite is soft, sweet, and filled with something delicious.
