Kitchen Recipe Collection
Italian Bomboloni (Italian Doughnuts)
Soft, pillowy, yeast-leavened Italian doughnuts, rolled in granulated sugar and heavily piped with vanilla pastry cream or Nutella.
- Prep
- 180 min
- Cook
- 20 min
- Total
- 200 min
- Servings
- 10
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- bread flour
- milk
- active dry yeast
- eggs
- butter
- sugar
- lemon zest
- oil (for frying)
- pastry cream or Nutella (for filling)
Equipment
- Deep fryer or heavy pot
- Piping bag
- Thermometer
Instructions
- 1
Prepare the Dough
Dissolve yeast in warm milk. In a mixer, combine flour, sugar, lemon zest, eggs, and the yeast mixture. Knead until smooth.
- 2
Incorporate Butter
Add softened butter a little at a time, kneading until the dough is elastic, smooth, and slightly sticky.
- 3
First Proof
Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (about 2 hours).
- 4
Roll and Cut
Punch the dough down and roll it out on a floured surface to about 1/2 inch thickness.
- 5
Cut Rounds
Use a 3-inch round cutter (or a glass) to cut out circles of dough.
- 6
Second Proof
Place the rounds on individual squares of parchment paper (makes them easy to move later). Cover and let rise for 1 hour until very puffy.
- 7
Heat the Oil
Heat a few inches of neutral oil in a heavy pot to exactly 340°F (170°C).
- 8
Fry the Bomboloni
Carefully drop the dough into the oil. Fry for about 2 minutes per side until deep golden brown. A distinct white line should remain around the center.
- 9
Drain
Remove with a slotted spoon and drain on paper towels for exactly 1 minute.
- 10
Sugar Coating
While the bomboloni are still warm, toss them in a bowl of granulated sugar until fully coated.
- 11
Prepare to Fill
Once completely cooled, poke a hole in the side of each doughnut using a chopstick or small knife, creating a cavity inside.
- 12
Fill and Serve
Fill a piping bag with vanilla pastry cream or Nutella. Pipe generously into the hole until the doughnut feels heavy. Serve immediately.
Cooking Tips
- Oil temperature is critical. Too hot, and the outside burns while the inside is raw. Too cold, and the doughnut absorbs oil and becomes greasy.
- Coating in sugar while warm ensures the sugar sticks. If they cool completely, the sugar will bounce off.
Variations
- Bomboloni Vuoti: Left unfilled (empty), allowing you to appreciate the light, citrus-scented dough.
Chef's Notes & Storage
- A staple of Tuscan cafes and Italian beaches in the summer, often eaten mid-morning.
Nutrition Estimate
350 calories · 6g protein · 45g carbs · 16g fat · 1g fiber per serving
