Bomboloni (Best Italian Donuts)

Why You’ll Love This Recipe

Bomboloni are soft, pillowy Italian donuts filled with luscious pastry cream, chocolate, or jam and rolled in sugar. These golden treats are fried to perfection and beloved for their tender texture and sweet, indulgent fillings. Perfect for breakfast, dessert, or an afternoon treat, Bomboloni are Italy’s answer to the ultimate filled donut.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flouractive dry yeastwarm milksugareggsyolksbutter (softened)saltlemon zest or vanilla extract (for flavor)vegetable oil (for frying)granulated sugar (for coating)optional fillings: pastry cream, Nutella, jam, or custard

directions

In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit until foamy, about 5–10 minutes.

In a large bowl or stand mixer, combine flour, remaining sugar, salt, eggs, lemon zest or vanilla, and yeast mixture.

Knead the dough, adding softened butter gradually, until smooth and elastic (about 8–10 minutes).

Cover and let rise in a warm place for 1–2 hours, or until doubled in size.

Punch down the dough and roll out on a floured surface to about 1/2-inch thick.

Cut into rounds using a cookie cutter or glass.

Place on a lined tray, cover, and let rise again for 30–45 minutes.

Heat oil in a deep pan to 350°F (175°C).

Fry donuts in batches until golden brown on both sides, about 1–2 minutes per side.

Drain on paper towels, then roll in granulated sugar while warm.

Once cool enough, fill with pastry cream, jam, or Nutella using a piping bag.

Servings and timing

This recipe makes about 12–15 Bomboloni.Preparation time: 30 minutesRising time: 2–3 hoursCooking time: 15–20 minutesTotal time: 3–4 hours

Variations

Fill with lemon curd or vanilla custard for a citrusy twist.

Dip the tops in chocolate glaze instead of rolling in sugar.

Make mini bomboloni for bite-sized treats.

Use orange zest instead of lemon for a different flavor.

storage/reheating

Best enjoyed fresh on the day they’re made.Store unfilled donuts in an airtight container for up to 1 day.Reheat briefly in the microwave or oven to refresh texture.

FAQs

Can I bake Bomboloni?

They’re traditionally fried, but baking is possible—bake at 375°F (190°C) for 12–15 minutes.

What’s the best filling?

Pastry cream, Nutella, and jam are all delicious classics.

Can I make the dough ahead?

Yes, refrigerate overnight after the first rise and bring to room temperature before shaping.

Why is my dough greasy or heavy?

Too much flour or under-proofing—let it rise fully and measure flour accurately.

Can I freeze them?

Freeze unfilled, fried bomboloni and reheat in the oven before filling.

What oil is best for frying?

Use a neutral oil like canola, vegetable, or sunflower oil.

How do I get a perfect rise?

Keep dough in a warm, draft-free spot and don’t rush the rising process.

Do I need a stand mixer?

No, you can knead by hand—it just takes a bit more effort.

Can I fill them before frying?

No, fill after frying and cooling for best texture and safety.

What’s the difference between Bomboloni and donuts?

Bomboloni are often richer, smaller, and filled from the top rather than the side.

Conclusion

Bomboloni are irresistibly soft, golden, and sweet—the ultimate Italian donut experience. Whether filled with creamy custard, fruity jam, or rich chocolate, these classic treats bring bakery-style indulgence straight to your kitchen. Make a batch, and watch them disappear in minutes!

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