Creamy on the inside, golden and slightly crisp on the outside — Italian Bomboloni are the kind of sweet treat that disappears faster than you can say dolce! These pillowy fried doughnuts are filled with chocolate-hazelnut spread, jam, or pastry cream and rolled in sugar for a delightful contrast of textures and flavors. Fun fact: bomboloni are Italy’s answer to comfort food for breakfast or an afternoon pick-me-up — bakeries across Italy sell them fresh and hot every day.
This recipe is special because it’s simple, quick to prepare in stages, and perfect for the whole family. Whether you’re making an indulgent weekend breakfast or a portable party snack, bomboloni are approachable even for beginner bakers. If you enjoy cozy Italian desserts on the blog, try this version — and after you’ve made it, explore more Italian-inspired recipes like this Italian Bomboloni recipe page to compare techniques and variations. Ready to get frying? Let’s make something unforgettable.
What is Italian Bomboloni?
Ever wondered why bomboloni sound like they should be carried in a tiny velvet pouch? The name comes from the Italian word “bomba,” meaning little bomb, and yes, they explode with filling when you bite into them — in the best possible way. Who named them? Probably someone who loved dramatic breakfasts! Some say a warm bombolone is proof that “the way to a man’s heart is through his stomach.” Want to test that theory in your kitchen? Give this recipe a try and decide for yourself.
Why You’ll Love This:
- Pillowy texture and warm, gooey centers: The main highlight of bomboloni is their tender interior paired with a lightly crisp exterior coated in sugar. Each bite is a comforting contrast of textures.
- Cost-saving and customizable: Making them at home is cheaper than buying from bakeries, and you can fill them with whatever your family loves — chocolate-hazelnut spread, jam, or pastry cream, saving money and tailoring flavors.
- Flavorful toppings and variety: The lemon zest in the dough adds brightness, while the sugar coating and rich filling make them irresistible. Pair them with a cup of espresso or a glass of milk for a perfect treat.
If you like rich, comforting Italian sweets, this is an easy companion to other savory recipes on the blog, like my creamy Italian sausage pasta bake, which offers a great savory counterpoint to these sweet bites. Try them at home — you’ll be glad you did.
How to Make:
Quick Overview
This bomboloni recipe is straightforward and rewarding. The dough is enriched with eggs, butter, and a hint of lemon, giving a soft, slightly sweet crumb. Preparation is simple: mix, rise, shape, fry, and fill. The texture is sublime — tender interior, golden exterior, and a sugar-dusted finish. Expect about 2 hours total, including rises, with active hands-on time of roughly 30–40 minutes.
Approximate time:
- Prep: 30–40 minutes active
- Rising time: 2 hours total (two rises of about 1 hour each)
- Frying and finishing: 20–30 minutes
Ingredients
3 cups bread or all-purpose flour, measured and leveled
2 1/4 teaspoons fast-acting dry yeast (one 1/4-oz packet)
2 teaspoons salt
1/4 cup granulated sugar, plus more for coating
Zest of 1 lemon, finely grated
2 eggs, lightly beaten, room temperature preferred
3/4 cup whole milk, warmed slightly (about 100–110°F)
4 tablespoons (1/2 stick) butter, softened to room temperature, cut into small pieces
1 teaspoon vanilla extract
Vegetable oil, for frying (enough for a 3–4 inch depth in your pot)
Chocolate-hazelnut spread, jam, or pastry cream, for filling (room temperature for easier piping)
Directions
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt, granulated sugar, and lemon zest. Whisk briefly to distribute ingredients evenly. If using active dry yeast, proof it in the warm milk first; for fast-acting yeast, it can be mixed into the flour dry.
- Add the lightly beaten eggs, warmed whole milk, softened butter, and vanilla extract to the dry ingredients. Mix on low speed until the dough comes together, then increase to medium and knead for about 6–8 minutes until the dough is smooth, elastic, and slightly sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes.
- Transfer the dough to a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until doubled in size. A warm oven (turned off) with the light on is a good spot.
- Once doubled, punch down the dough gently and turn it out onto a lightly floured surface. Roll the dough to about 3/4-inch thickness. Use a 2.5- to 3-inch round cutter to cut rounds. Place the rounds on a parchment-lined baking sheet, leaving space between them, and cover loosely with plastic wrap or a towel. Let rise for another hour until puffy.
- Meanwhile, heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use a candy or instant-read thermometer for accuracy. Fry bomboloni in batches so the oil temperature remains steady — about 4–5 minutes per batch, turning halfway through so both sides become evenly golden brown. Avoid crowding the pot to maintain temperature.
- Remove the bomboloni with a slotted spoon and drain briefly on paper towels. While still warm, roll each bombolone in granulated sugar to coat. Transfer to a wire rack to cool slightly, then fill using a piping bag fitted with a long tip: insert the tip into the side and squeeze in chocolate-hazelnut spread, jam, or pastry cream until you feel gentle resistance and the doughnut is pleasantly full.
What to Serve With:
Bomboloni pair wonderfully with drinks and small plates that balance their sweetness. Consider:
- Espresso, cappuccino, or a strong brewed coffee for a classic Italian pairing. Try a small milk or cream on the side.
- Fresh fruit salad or sliced citrus to cut through the richness and add a bright contrast. For a savory balance, serve with a plate of prosciutto and aged cheese.
- If you’re building a brunch spread, add light frittatas or a fresh green salad. For inspiration on hearty Italian sandwiches to serve later in the meal, check this chopped Italian sandwich pairing idea.
Top Tips for Perfecting:
- Use bread flour if you want a slightly chewier interior; all-purpose flour works well and is more common.
- Keep milk warm but not hot (100–110°F) to activate yeast without killing it.
- If dough feels too sticky, add flour 1 tablespoon at a time; if too dry, add teaspoon-sized amounts of warm milk.
- Maintain oil temperature around 350°F to ensure even cooking: too hot will brown the outside before the inside cooks; too cool will make them greasy.
- Fill bomboloni when slightly cooled but still warm for the best texture and to allow fillings to settle without melting excessively.
Storing and Reheating Tips:
- Room temperature: Store in an airtight container for up to 1 day to keep them soft; sugar coating may absorb moisture.
- Refrigeration: If filled with pastry cream or perishable fillings, store in the refrigerator in an airtight container for up to 2 days.
- Freezing: Unfilled bomboloni freeze well. Freeze on a tray until firm, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and reheat briefly in a 300°F oven for 5–7 minutes before filling.
- Reheating: Warm in a 300°F oven for 5–8 minutes to refresh crispness and warmth; avoid microwaving as it can make them chewy.
FAQs
What is the best filling for bomboloni?
Classic fillings include chocolate-hazelnut spread, jam, and pastry cream. Choose room-temperature fillings for easy piping and best texture.
Can I bake bomboloni instead of frying them?
You can bake them, but frying gives the signature crisp exterior and tender interior. If baking, brush with melted butter and bake at 375°F until golden, then roll in sugar.
How do I know when the oil is the right temperature?
Use a candy or instant-read thermometer and target 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil; it should sizzle and rise steadily without browning instantly.
Can I make the dough in advance?
Yes. After the first rise, refrigerate the dough overnight (covered). Bring to room temperature and proceed with shaping and the second rise before frying.
Why did my bomboloni turn out greasy?
Common causes are oil that’s too cool, overcrowding the fryer, or overly wet dough. Maintain consistent oil temperature and fry in small batches.
Conclusion
Italian Bomboloni are a wonderfully indulgent yet accessible homemade treat — soft, sugar-coated, and filled with your favorite sweet spread. They’re easy to prepare in stages, family-friendly, and perfect for breakfast, brunch, or dessert. If you want to learn more about the traditional background and variations, consult this helpful resource from Inside The Rustic Kitchen: Inside The Rustic Kitchen’s Bomboloni guide. Enjoy making these at home and sharing them with loved ones — you might just discover a new family favorite.
Italian Bomboloni
Equipment
- Mixing Bowl
- Stand Mixer
- Deep Pot
- Slotted Spoon
- Piping Bag
Ingredients
Dry Ingredients
- 3 cups Bread or All-Purpose Flour Measured and leveled
- 2 1/4 teaspoons Fast-Acting Dry Yeast One 1/4-oz packet
- 2 teaspoons Salt
- 1/4 cup Granulated Sugar Plus more for coating
Wet Ingredients
- 1 piece Lemon Zest of 1 lemon, finely grated
- 2 pieces Eggs Lightly beaten, room temperature preferred
- 3/4 cup Whole Milk Warmed slightly (about 100–110°F)
- 4 tablespoons Butter Softened to room temperature, cut into small pieces
- 1 teaspoon Vanilla Extract
For Frying
- as needed cup Vegetable Oil For frying (enough for a 3–4 inch depth in your pot)
Filling
- as needed cup Chocolate-Hazelnut Spread Room temperature for easier piping
- as needed cup Jam Room temperature for easier piping
- as needed cup Pastry Cream Room temperature for easier piping
Instructions
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt, granulated sugar, and lemon zest. Whisk briefly to distribute ingredients evenly.
- Add the lightly beaten eggs, warmed whole milk, softened butter, and vanilla extract to the dry ingredients. Mix on low speed until the dough comes together, then increase to medium and knead for about 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Once doubled, punch down the dough gently and turn it out onto a lightly floured surface. Roll the dough to about 3/4-inch thickness. Use a 2.5- to 3-inch round cutter to cut rounds. Place the rounds on a parchment-lined baking sheet, leaving space between them, and cover loosely with plastic wrap or a towel. Let rise for another hour until puffy.
- Meanwhile, heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry bomboloni in batches for about 4–5 minutes per batch, turning halfway through until both sides are evenly golden brown.
- Remove the bomboloni with a slotted spoon and drain briefly on paper towels. While still warm, roll each bombolone in granulated sugar to coat. Transfer to a wire rack to cool slightly, then fill using a piping bag fitted with a long tip.