Description
Bombolini (Italian Donuts) are fluffy, golden fried donuts originating from Italy, traditionally filled with custard, jam, or chocolate. This recipe guides you through making light and airy Bombolini using simple pantry ingredients, perfect for breakfast, dessert, or festive occasions, delivering authentic Italian flavors right in your kitchen.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup whole milk, lukewarm (or plant-based milk for vegan)
- ½ cup sugar
- 4 tbsp unsalted butter, melted (or coconut oil for vegan)
- 2 large eggs (or flaxseed eggs for vegan)
- 1 tsp salt
For Frying
- Vegetable oil for frying
For Finishing
- Powdered sugar for dusting
- Optional fillings: custard, jam, Nutella, chocolate ganache, lemon curd, or any favorite spread
Instructions
- Prepare the Dough: Warm the milk until lukewarm and dissolve the active dry yeast with a teaspoon of sugar in it. Let sit for 5-10 minutes until it becomes bubbly and activated. In a mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, beaten eggs, and melted butter, then knead until the dough is smooth, elastic, and slightly sticky—about 10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until it doubles in size. This step develops the airy structure essential for Bombolini.
- Shape the Bombolini: Gently punch down the risen dough and roll it out on a floured surface to about ½ inch thickness. Cut out circles 2 to 3 inches in diameter using a round cutter. Place the dough circles on a parchment-lined baking sheet, cover, and let them rest for 30 minutes to puff up.
- Fry the Donuts: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the dough circles in batches, turning once, until golden brown on all sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Fill and Dust: Once slightly cooled, fill the Bombolini using a piping bag with your choice of custard, jam, or chocolate. Finally, dust generously with powdered sugar to finish.
Notes
- Ensure milk is lukewarm to properly activate yeast without killing it.
- Do not over-flour the dough; keep it slightly sticky for the best texture.
- Maintain oil temperature at around 350°F (175°C) for even browning and fluffy interiors.
- Use fresh yeast for best rise and fluffiness.
- Allow proper rising time for light, airy donuts.
- Fill Bombolini while slightly warm as they absorb fillings better.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Bombolini, Italian Donuts, homemade donuts, fried donuts, custard filled donuts, jam filled donuts, Italian dessert