Why You’ll Love This Recipe

Bomboloni are fluffy, pillowy Italian donuts filled with rich pastry cream, Nutella, or jam. Unlike American donuts, these are softer, eggy, and typically served without a hole—making room for delicious fillings. With a golden exterior and a tender inside, they are perfect for breakfast, dessert, or a sweet afternoon treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugaractive dry yeastwarm milksalted butter (softened)eggslemon zestvanilla extractsaltvegetable oil (for frying)granulated sugar (for coating)pastry cream, Nutella, or jam (for filling)

directions

In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let sit until frothy, about 5-10 minutes.

In a large mixing bowl, combine flour, remaining sugar, salt, lemon zest, and vanilla extract.

Add eggs, softened butter, and the yeast mixture to the dry ingredients. Mix until a soft dough forms.

Knead the dough for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1.5 to 2 hours or until doubled in size.

Punch down the dough and roll it out to about ½ inch thickness. Cut into rounds using a cookie cutter or glass.

Place the rounds on a floured surface, cover, and let rise again for 30-45 minutes.

Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches, flipping once, until golden brown on both sides.

Drain on paper towels, then roll in granulated sugar while still warm.

Once cooled slightly, fill each bombolone with pastry cream, Nutella, or jam using a piping bag.

Servings and timing

This recipe yields about 15-18 bomboloni.Preparation time: 25 minutesRising time: 2-2.5 hoursFrying and filling time: 30 minutesTotal time: 3-3.5 hours

Variations

Fill with lemon curd, custard, or fruit preserves for a twist.

Add orange zest instead of lemon for a citrusy change.

Dust with powdered sugar instead of rolling in granulated sugar.

Use ricotta-based filling for a traditional Sicilian variation.

Try savory fillings like ham and cheese for a unique spin.

storage/reheating

Store unfilled bomboloni in an airtight container at room temperature for up to 2 days.Once filled, refrigerate and consume within 24 hours.To reheat, warm unfilled donuts in a 300°F oven for 5-7 minutes.Filled bomboloni should be enjoyed fresh for best texture and flavor.

FAQs

What is the difference between bomboloni and regular donuts?

Bomboloni are Italian-style donuts without a hole, typically filled and made with a richer, more tender dough.

Can I bake instead of fry?

Frying gives the traditional texture, but you can bake them at 350°F for 15-18 minutes—though they’ll be less fluffy.

What’s the best filling for bomboloni?

Pastry cream, Nutella, and jam are most common, but feel free to get creative.

Can I freeze bomboloni?

Yes, freeze unfilled bomboloni after frying. Reheat in the oven and fill before serving.

How do I get the sugar to stick?

Roll the donuts in sugar while they’re still warm so it adheres well.

Do I need a stand mixer?

It helps, but the dough can be kneaded by hand with a little effort.

What oil is best for frying?

Neutral oils like canola, vegetable, or sunflower are ideal for frying.

Why is my dough not rising?

Check that your yeast is fresh and that the milk wasn’t too hot or too cold.

Can I make the dough ahead of time?

Yes, refrigerate the dough after the first rise and use it within 24 hours.

Are bomboloni eaten warm or cold?

They’re best enjoyed slightly warm or at room temperature.

Conclusion

Bomboloni are the ultimate Italian indulgence—soft, sweet, and stuffed with your favorite fillings. Whether you’re hosting a brunch or just craving something special, these donuts deliver joy in every bite. Once you try them, you’ll want to make them part of your regular baking lineup.