Description

Bomboloni are soft, pillowy Italian doughnuts filled with rich pastry cream, jam, or Nutella and coated in sugar—an irresistible treat perfect for breakfast or dessert.

Ingredients

Units Scale

2 1/4 tsp active dry yeast (1 packet)
3 tbsp warm milk
3 tbsp granulated sugar
2 1/4 cups all-purpose flour
1/2 tsp salt
2 large eggs
3 tbsp unsalted butter, softened
1/2 tsp vanilla extract
Vegetable oil for frying
1/2 cup granulated sugar (for coating)
Pastry cream, jam, or Nutella for filling

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Instructions

In a small bowl, mix yeast, warm milk, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt. Add eggs, yeast mixture, butter, and vanilla extract.
Knead dough by hand or with a mixer for about 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours or until doubled in size.
Punch down the dough and roll it out to 1/2-inch thickness. Cut into rounds using a cookie cutter or glass. Cover and let rise again for 30–45 minutes.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry bomboloni in batches, 1–2 minutes per side, until golden brown. Drain on paper towels.
While warm, roll in granulated sugar.
Use a piping bag fitted with a round tip to fill each donut with pastry cream, jam, or Nutella.
Serve warm or at room temperature.

Notes

Ensure oil stays at the correct temperature for even frying.
Fill after cooling slightly to avoid melting the filling too much.
Best enjoyed the same day they are made.

Nutrition

Serving Size: 1 bombolone
Calories: 290
Sugar: 10g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg