Bomboloni Recipe

What Is A Bomboloni

Bomboloni are Italian doughnuts. They are soft, round, and full of joy. You bite into one, and it says, “Hey, life isn’t so bad.” You can fill them with jam, cream, or chocolate. Or just eat them plain if you’re feeling wild. These little puffy snacks make mornings better and afternoons less serious. Warning: You might eat five. Accidentally.

Bomboloni are fried doughnuts. Unlike regular doughnuts, they usually have no hole. They puff up while frying and stay light inside. You fill them after cooking. This keeps the inside soft and fluffy. You dust them with sugar so they sparkle a bit, like doughnut disco balls.

Prep Time

Rising time: 1.5 hours
Active time: 40 minutes
Total: About 2 hours and 10 minutes

Nutrition Info (per piece, no filling)

• Calories: 210
• Fat: 8g
• Carbs: 30g
• Protein: 4g
• Sugar: 6g
  Note: Fillings change the numbers. Especially if you use double chocolate. Which you should! 🙂

Ingredients

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ teaspoons dry yeast (one packet)
• ¾ cup warm milk
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 tablespoons butter (soft)
• Oil for frying (sunflower or canola)
• Sugar for coating
• Filling (jam, custard, Nutella – your call)

How To Make Bomboloni

Activate the Yeast
Put warm milk in a bowl. Add the sugar and yeast. Wait 10 minutes. It should foam. If it doesn’t, the yeast is sleepy. Start over with new yeast.

Make the Dough
In a large bowl, add flour and salt. Mix. In another bowl, beat eggs and vanilla. Add the foamy yeast and egg mix to the flour. Mix until it becomes sticky dough. Add butter bit by bit. Keep mixing. Your arms may hate you. That’s normal.

Knead and Rise
Knead the dough until smooth. This takes about 10 minutes. Cover the dough with a cloth. Let it sit in a warm place for 1 hour. It should double in size. If it grows enough to apply for a passport, it’s ready.

Shape the Bomboloni
Roll the dough to ½ inch thickness. Cut circles using a glass or cookie cutter. Place them on a floured tray. Cover again and let them rise for 30 minutes. They should puff slightly. Do not poke them. They are sensitive.

Fry Time
Heat oil in a deep pan to 340°F (170°C). Fry a few at a time. Flip when golden. Each side takes about 2 minutes. Don’t crowd the pan. Bomboloni need personal space.

Coat and Fill
Drain on paper towels. Roll in sugar while still warm. Use a piping bag to fill each bombolone with your choice of filling. Push the tip in the side and squeeze gently. Do not overfill unless you enjoy messes.

Eat Immediately
Bomboloni are best fresh. Eat one. Then eat one more. Then promise yourself to go for a walk. After one more.

Final Tip

Bomboloni bring happiness. Share them if you want friends. Hide them if you want them all to yourself. Either choice is valid.