Description

Bomboloni are classic Italian filled donuts, soft and fluffy with a golden exterior, typically filled with pastry cream, chocolate, or jam. These delicious treats are perfect for breakfast or dessert.

Ingredients

Units Scale

2 1/4 tsp active dry yeast
3/4 cup warm milk (110°F/45°C)
3 tbsp granulated sugar
3 1/2 cups all-purpose flour
1/2 tsp salt
2 eggs
1 tsp vanilla extract
1/4 cup unsalted butter, softened
Vegetable oil for frying
1 cup granulated sugar (for coating)
Pastry cream, jam, or chocolate spread for filling

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Instructions

In a small bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add yeast mixture, eggs, and vanilla extract to the flour mixture. Mix until combined.
Add softened butter and knead the dough until smooth and elastic, about 10 minutes.
Cover the bowl with a towel and let the dough rise in a warm place for 1-2 hours or until doubled in size.
Turn the dough out onto a floured surface and roll it to about 1/2 inch thick. Cut out rounds using a donut or cookie cutter.
Place the dough rounds on a tray lined with parchment paper, cover, and let rise again for 30-45 minutes.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry donuts in batches until golden brown on both sides, about 2-3 minutes per side.
Remove and drain on paper towels, then roll in granulated sugar while still warm.
Let cool slightly, then fill each bombolone with your choice of pastry cream, jam, or chocolate using a piping bag.

Notes

Make sure the oil temperature remains consistent for even frying.
Don’t overcrowd the fryer; fry in small batches.
These are best enjoyed fresh but can be stored for 1-2 days.

Nutrition

Serving Size: 1 bombolone
Calories: 290
Sugar: 12g
Sodium: 90mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg