Golden, pillowy, and delightfully sweet, Bombolini are Italian-style donuts that bring a burst of joy with every bite. These traditional treats boast a tender crumb on the inside and a slightly crisp exterior, often coated in sugar and generously filled with luscious pastry cream, jam, or chocolate. Perfect for breakfast, dessert, or a sweet snack, Bombolini are beloved across Italy and adored by food lovers everywhere.

Originating from Tuscany, Bombolini have traveled far beyond their homeland, enchanting taste buds with their delicate texture and irresistible fillings. While they may look like your standard donut, their rich flavor and custard core make them stand out as a sophisticated twist on the familiar favorite. Whether you fill them or leave them plain, each bite promises soft, creamy indulgence.

Ingredients for this Bombolini (Italian Donuts) Recipe

2 1/4 tsp active dry yeast
3 tbsp warm water (110°F/45°C)
3 tbsp granulated sugar (plus more for coating)
3 1/2 cups all-purpose flour
1 tsp salt
4 large egg yolks
1 cup whole milk (warm)
5 tbsp unsalted butter (softened)
1 tsp vanilla extract
Oil for frying (vegetable or canola)
Optional: Pastry cream, jam, or chocolate spread for filling

Step 1: Activate the Yeast

In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for about 5-10 minutes, or until frothy. This indicates the yeast is active.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix in the egg yolks, warm milk, vanilla extract, and the activated yeast mixture. Knead the dough by hand or using a dough hook on a stand mixer until it becomes smooth and elastic.

Step 3: Add Butter and Let It Rise

Gradually knead in the softened butter until fully incorporated. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Step 4: Shape the Bombolini

Punch down the risen dough and turn it out onto a floured surface. Roll it to about 1/2 inch thickness and cut out rounds using a donut cutter or a round cookie cutter. Transfer the rounds to a parchment-lined tray and let them rise for another 30-45 minutes.

Step 5: Fry the Donuts

Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the donuts in batches, turning them until golden brown on both sides. Use a slotted spoon to remove them and drain on paper towels.

Step 6: Coat and Fill

While still warm, roll the Bombolini in granulated sugar. If desired, use a piping bag fitted with a narrow tip to fill each donut with pastry cream, jam, or chocolate spread.

Storage Instructions

To keep Bombolini fresh, store them in an airtight container at room temperature for up to 2 days. If filled with cream or other dairy-based fillings, refrigerate and consume within 1-2 days. Reheat in the microwave for 10-15 seconds or in a warm oven to restore softness.

For longer storage, unfilled Bombolini can be frozen. Wrap individually and place in a freezer-safe container. Reheat from frozen in the oven at 300°F (150°C) until warmed through.

Estimated Nutrition

(Per plain Bombolini without filling, approximately)

Calories: 230
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 65mg
Sodium: 120mg
Carbohydrates: 32g
Sugar: 7g
Protein: 5g

Filled Bombolini will vary depending on the type and amount of filling.

Frequently Asked Questions

What is the difference between Bombolini and regular donuts?

Bombolini are Italian-style donuts that are often lighter, made with more egg yolks, and typically filled rather than topped.

Can I bake Bombolini instead of frying?

Bombolini are traditionally fried, but you can bake them at 375°F (190°C) for about 12-15 minutes. The texture will be less airy and crisp.

What fillings work best?

Popular choices include vanilla pastry cream, raspberry jam, Nutella, or lemon curd.

How do I make sure they’re cooked inside?

Fry over medium heat and avoid overcrowding. Cut one open to test for doneness if unsure.

Can I prepare the dough in advance?

Yes, prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before shaping.

Why didn’t my Bombolini rise properly?

Your yeast might be expired or the dough was in a cold environment. Make sure to proof in a warm, draft-free area.

How long does it take to fry each Bombolini?

Each donut typically takes about 1-2 minutes per side to fry until golden brown.

Are Bombolini vegan?

Traditionally no, as they include eggs, milk, and butter. However, vegan versions can be made with substitutes.

Bombolini (Italian Donuts) Recipe

Author: Jam Scott
Total Time: 2 hours 50 minutes
Yield: About 12-14 Bombolini

Print Recipe

Description

Light, airy, and coated in sugar, these Italian donuts are a delicious indulgence with a rich, soft interior. Fill them with your favorite cream or jam for an extra treat. Perfect for dessert tables, brunch spreads, or an afternoon snack.

Instructions

Dissolve yeast in warm water with 1 tbsp sugar and let sit until frothy.
In a large bowl, combine flour, remaining sugar, salt, egg yolks, warm milk, vanilla, and yeast mixture. Knead until smooth.
Incorporate softened butter and knead again. Let dough rise covered for 1.5 to 2 hours.
Roll out dough and cut into rounds. Let rise 30-45 more minutes.
Fry in 350°F (175°C) oil until golden on both sides. Drain on paper towels.
Roll warm donuts in sugar. Fill if desired with cream, jam, or chocolate.

Prep Time: 2 hours 30 minutes (including rise time)
Cook Time: 20 minutes
Category: Dessert