Italian Bomboloni
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.
Servings: 12 servings
Calories: 290kcal
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.
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.
Nutrition
Calories: 290kcal | Fat: 14g