Bomboloni are what doughnuts dream of becoming.
Light, airy, deep-fried to golden perfection. Rolled in sugar. Stuffed with creamy pastry cream, warm Nutella, or tangy jam. They’re Italy’s gift to the world. And you can make them in your kitchen with no special equipment.
Makes 12-15 bomboloni.
Step-by-Step Instructions
Make the Dough
Mix flour, sugar, yeast, and salt. Add eggs and warm milk. Mix until shaggy.
Add softened butter one tablespoon at a time. Knead 8-10 minutes until smooth and elastic.
Cover and let rise 1-2 hours until doubled.
Shape and Rise Again
Punch down dough. Roll or pat to ½-inch thickness.
Cut into 2-3 inch rounds (use a biscuit cutter or glass). Place on parchment.
Cover and rise for 45-60 minutes until puffy.
Fry
Heat 2 inches of oil to 350°F (175°C).
Fry 2-3 bomboloni at a time, 1-2 minutes per side, until deep golden brown.
Drain on paper towels. While still warm, roll in sugar.
Fill and Devour
Let cool slightly. Fill a piping bag with your chosen filling.
Poke a hole in each bombolone and pipe in filling until heavy.
Eat immediately. Then make more.
Summary
Prep Time: 25 minutes | Rise Time: 2-3 hours | Cook Time: 15 minutes | Total Time: ~3.5 hours
Yield: 12-15 bomboloni
Difficulty: Medium (patience required)
Storage Notes
- Best day-of. Bomboloni are meant to be eaten fresh and warm.
- Next day? Store unfilled in an airtight container for 1 day. Refill and serve. Microwave 5 seconds to revive.
- Freeze (unfilled): Freeze fried, unsugared bomboloni for up to 1 month. Reheat in 350°F oven for 5 minutes, then roll in sugar and fill.
