Soft, pillowy, and filled with sweet delight — Italian Bomboloni are everything a donut lover dreams of. These classic Italian doughnuts are fried to golden perfection and rolled in sugar, with a tender interior just waiting to be filled with luscious jam, creamy pastry cream, or rich chocolate-hazelnut spread.
Whether you’re serving them for a special breakfast, brunch, or as a decadent dessert, bomboloni bring a touch of European bakery magic to your kitchen. If you loved our Yeast-Raised Donuts or Jelly-Filled Brioche, you’ll be smitten by these lemon-zested beauties. Let’s roll up our sleeves and start frying!
What are Italian Bomboloni?
Bomboloni are traditional Italian filled doughnuts made with a rich, yeasted dough flavored with vanilla and lemon zest. After rising, the dough is rolled out, cut into rounds, and left to rise again before being fried to golden perfection. The doughnuts are then coated in sugar and filled with your choice of sweet fillings. As the saying goes, the way to a man’s heart is through his stomach — and a warm, sugary bombolone might be the sweetest shortcut!
Why You’ll Love These Bomboloni
Soft and Fluffy: The dough is enriched with eggs, milk, and butter, creating a tender bite every time.
Endlessly Customizable: Fill them with jam, chocolate-hazelnut spread, or pastry cream — or try a few of each!
A Taste of Italy at Home: These are the perfect pastry to wow brunch guests or treat your family.
If you’ve tried our Ricotta Doughnuts or Cannoli, these bomboloni offer another delicious way to indulge in Italian pastry tradition.
How to Make Italian Bomboloni
Quick Overview
While they require some rising time, bomboloni are surprisingly simple to make and totally worth the effort. Plan ahead and enjoy them fresh and warm for the ultimate treat.
Ingredients:
- 3 cups bread or all-purpose flour
- 2 1/4 tsp fast-acting dry yeast
- 2 tsp salt
- 1/4 cup granulated sugar, plus more for coating
- Zest of 1 lemon
- 2 eggs, lightly beaten
- 3/4 cup whole milk
- 4 tbsp (1/2 stick) butter, softened
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Chocolate-hazelnut spread, jam, or pastry cream, for filling
Step-by-Step Instructions:
- Make the Dough: In a large bowl or stand mixer with dough hook, combine flour, yeast, salt, sugar, and lemon zest. Add eggs, milk, butter, and vanilla. Mix until combined, then knead for 2 minutes in a mixer or 5 minutes by hand until smooth but slightly sticky.
- First Rise: Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Shape the Dough: On a floured surface, roll the dough to 3/4-inch thickness. Cut into rounds using a round cutter or glass. Place on a parchment-lined baking sheet and cover loosely. Let rise another hour.
- Fry the Bomboloni: Heat vegetable oil in a deep pot to 350°F. Fry in batches for 4–5 minutes, turning halfway, until golden brown. Drain on paper towels.
- Coat and Fill: Roll warm bomboloni in sugar. Once cool enough to handle, fill each with your choice of filling using a piping bag.
What to Serve with Bomboloni
- Espresso or cappuccino for a true Italian breakfast
- Fresh berries or compote
- Whipped cream or mascarpone on the side
These also make a stunning addition to brunch spreads or dessert tables.
Top Tips for the Best Bomboloni
- Use Bread Flour: It gives a chewier texture, but all-purpose works too.
- Fry at the Right Temp: Too hot and they’ll burn, too cool and they’ll absorb too much oil.
- Fill While Warm: It’s easier to pipe fillings into warm bomboloni.
Storing and Reheating Tips
- Storage: Best eaten fresh, but store in an airtight container at room temp for 1 day.
- Reheating: Warm in a low oven (300°F) for 5 minutes.
- Freezing: Freeze unfilled bomboloni and thaw before reheating and filling.
FAQs
Can I bake bomboloni instead of frying?
Yes, but they won’t be quite as fluffy. Bake at 375°F for 12–15 minutes.
Can I make the dough ahead of time?
Yes! Let it rise overnight in the fridge, then shape and rise before frying.
What’s the best filling?
Classic pastry cream, Nutella, or raspberry jam are favorites — get creative!
Can I skip the lemon zest?
Yes, but it adds a lovely brightness that balances the richness.
Conclusion
Italian Bomboloni are a dream come true for donut lovers — crisp on the outside, airy on the inside, and filled with your favorite sweet fillings. Whether you’re serving them for brunch, dessert, or just because, these delightful treats bring a taste of Italy to your kitchen. Make a batch and savor the joy in every bite!
Ingredients
- 3 cups bread or all-purpose flour
- 2 1/4 tsp fast-acting dry yeast
- 2 tsp salt
- 1/4 cup granulated sugar, plus more for coating
- Zest of 1 lemon
- 2 eggs, lightly beaten
- 3/4 cup whole milk
- 4 tbsp (1/2 stick) butter, softened
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Chocolate-hazelnut spread, jam, or pastry cream, for filling
Instructions
- In a large bowl or stand mixer with dough hook, combine flour, yeast, salt, sugar, and lemon zest.
- Add eggs, milk, butter, and vanilla. Mix until combined and knead until smooth and slightly sticky.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Roll dough to 3/4-inch thickness, cut into rounds, place on parchment, and let rise again for 1 hour.
- Heat oil to 350°F and fry bomboloni in batches for 4–5 minutes, turning once. Drain on paper towels.
- Roll warm bomboloni in sugar. Once cool, fill with desired filling using a piping bag.
Notes
Best enjoyed fresh. You can refrigerate the dough overnight after the first rise. Fill with Nutella, jam, or pastry cream. For best results, use bread flour and fry at steady temperature.
Italian Bomboloni
Equipment
- Large Bowl
- Stand Mixer
- Round Cutter
- Deep Pot
- Piping Bag
Ingredients
Ingredients
- 3 cups bread or all-purpose flour
- 2 1/4 tsp fast-acting dry yeast
- 2 tsp salt
- 1/4 cup granulated sugar plus more for coating
- 1 zest lemon
- 2 large eggs lightly beaten
- 3/4 cup whole milk
- 4 tbsp butter softened
- 1 tsp vanilla extract
- vegetable oil for frying
- chocolate-hazelnut spread, jam, or pastry cream for filling
Instructions
- In a large bowl or stand mixer with dough hook, combine flour, yeast, salt, sugar, and lemon zest.
- Add eggs, milk, butter, and vanilla. Mix until combined and knead until smooth and slightly sticky.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Roll dough to 3/4-inch thickness, cut into rounds, place on parchment, and let rise again for 1 hour.
- Heat oil to 350°F and fry bomboloni in batches for 4–5 minutes, turning once. Drain on paper towels.
- Roll warm bomboloni in sugar. Once cool, fill with desired filling using a piping bag.