• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Donuts & Pastries » Italian Donuts – Bomboloni

Italian Donuts – Bomboloni

Last Updated January 9, 2022. Published March 5, 2020 By Rosemary 48 Comments

Share

Share
Pin
Email
Jump to Recipe

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough, fried, rolled in sugar then filled with your favourite pastry cream filling. Served for breakfast and snack or just about anytime you want.

4 bomboloni in a parchment paper lined loaf panItalian Donuts – Bomboloni

My first experience with eating a Bomboloni was an evening out with friends. It all started out as a walk along the boardwalk and then a delicious experience with a soft donut, that was filled with a creamy vanilla pastry cream.

We went to one of the famous bakeries near the sea and had a warm just made Bomboloni. There were so many different fillings to choose from, it was quite the decision!

But making them at home wasn’t as difficult as I thought, and not only could we have them whenever we wanted, we could also fill them with our own favourite fillings.

How to make Italian Donuts

In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.

the yeast mixture with eggs , oil and sugar in the mixing bowl, the ingredients whisked together in the mixing bowl

Slowly add the flour and with the dough hook attachment, start to mix the dough until it comes together, remember don’t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.

On a flat surface knead the dough a few times, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about three hours.

the dough mixed in the mixing bowl, before and after rising in a white bowl

Once the time has passed, knead the dough a few times, roll it to a thickness of 1/4 -1/3 inch, cut into six rounds, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.

cutting out the dough, the donuts on a parchment paper lined cookie sheet before and after rising

In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.

Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a few seconds, then roll immediately in granulated sugar, be sure to cover them well. This is not the time to be watching your diet!

Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream.

pastry cream in a blue bowl and stuffed donuts on a wire rack

Eat warm and as soon as possible. Apparently they can also be baked although I have never tried or made them that way. If you do bake them, they should be baked in a pre-heated oven at 350F, let them cool before filling, then sprinkle with powdered sugar.

Because they are baked the granulated sugar will not stick, so the dusting of powdered sugar is your best option.

donuts on a wire rack one donut in a dish with sugar and pastry cream in a blue bowl

What is the best oil for frying?

The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.

What does Bomboloni mean

The direct translation means Bomb, which is actually the shape of these donuts. Parts of Italy they are often called Bomba / Bombe.

bomboloni in a loaf pan and 2 on top of each other with pastry cream in a white bowl with a spoon

Where are they from in Italy

In Italy they are from Toscana and the Emilia-Romagna Region. But as most Italian foods they are now all over Italy.

What are the best fillings to use?

In Italy they are usually filled with a simple Pastry Cream, but a Coffee Pastry Cream or even a Chocolate one would work too. Or why not fill with some sweetened whipped cream or as my kids would always choose a Nutella filled Bomboloni.

How to store the Donuts

It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.

So if you want to give an Italian treat a try then I highly recommend these Italian Donuts – Bomboloni. Enjoy!

2 donuts on top of each other on a wooden board

2 donuts on top of each other on a wooden board
Print Recipe Pin Recipe Rate Recipe
4.92 from 25 votes

Italian Donuts - Bomboloni

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 6 minutes
Rising Time 4 hours
Total Time 4 hours 21 minutes
Servings 6 donuts
Calories 316kcal
Author Rosemary Molloy

Ingredients

  • 1/4 cup + 3 tablespoons milk (lukewarm - 2%) (105 grams)
  • 1 1/4 teaspoons active dry yeast
  • 2 1/2 tablespoons granulated sugar (30 grams)
  • 3 tablespoons vegetable oil (37 grams)
  • 1 large egg (room temperature)
  • zest of 1/2 an orange
  • 1/2 teaspoon vanilla
  • 2 cups + 2 tablespoons all purpose flour (275 grams)
  • 1 pinch salt

FILLING

  • 1 cup pastry cream of choice

Instructions

  • In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.
  • Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don't go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.
  • On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.
  • Once the time has passed, knead the dough a few times, roll it to a thickness of 1/4 -1/3 inch, cut into six rounds with a 2 1/2 inch / 6 1/2 cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
  • In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.
  • Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.
  • Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!

Notes

If you wish to try baking them, then bake for about 20 minutes in a pre-heated oven at 350F (180C), let them cool before filling, then sprinkle with powdered sugar.

Nutrition

Calories: 316kcal | Carbohydrates: 47g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 60mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 147IU | Calcium: 89mg | Iron: 2mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Desserts, Donuts & Pastries, Most Posts

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cathi says

      April 10, 2022 at 3:14 pm

      5 stars
      Made these last night/this morning with the Italian pastry cream that’s also on the website. They came out fantastic… my only observation…I took out a ruler to make sure I had a 2 1/2” cutter… which I did… and I got a lot more than 6! Not a complaint, just an observation! Wish I could post a pic… I think you would be proud. 🙂 thanks!

      Reply
      • Rosemary says

        April 12, 2022 at 8:36 pm

        Hi Cathi, thanks so much, so glad you enjoyed them. Oh maybe my cutter was bigger. I will have to check. Take care. 🙂

        Reply
    2. Prerna says

      January 9, 2022 at 4:47 am

      4 stars
      Maiden attempt at making something like this. I need to work on my dough handling…but the recipe turned out rather nice. The yield was for more than 6 though. The first two didn’t cook all the way through, so I reduced the size and those cooked through perfectly. Thank you for sharing ❤️

      Reply
      • Rosemary says

        January 9, 2022 at 9:46 pm

        Hi Prerna, thanks so much, so glad you enjoyed them. Keep on eye on the oil temperature as the cook, sometimes that can affect the inside. Happy New Year.

        Reply
    3. Dee says

      August 10, 2021 at 1:29 pm

      I made these doughnuts and they were delicious…and “gone” quickly! My son asked could I make some with the white cream filling…like inside twinkies, hostess cupcakes, or Krispy cream doughnuts….and I said “uhhhh, I’ll get back to you”:) Do you have a recipe for that type of cream?
      Thanks; I love your site!!
      Dee

      Reply
      • Rosemary says

        August 10, 2021 at 8:07 pm

        Hi Dee, thanks so much, so glad they were enjoyed. Unfortunately I don’t have a recipe for the twinkie filling although you could check this link https://anitalianinmykitchen.com/fast-easy-fillings-frostings-and-glazes/ or maybe even try a search on google. Let me know. Glad you enjoy the recipes.

        Reply
    4. xs says

      August 8, 2021 at 10:51 am

      Hello, is orange zest necessary for this recipe? Will it affect the taste?

      Reply
      • Rosemary says

        August 8, 2021 at 9:05 pm

        Hi xs, no it isn’t necessary, Italians like adding zest to recipes, if you want you can leave it out.

        Reply
    5. Krithika Anand says

      July 18, 2021 at 6:23 am

      Hi, is it a slow bulk? Or it triples in size in 2 hours? My dough is taking a long time to triple in size.

      Reply
      • Rosemary says

        July 18, 2021 at 6:57 pm

        Hi Krithika, it all depends if you need 2 or 3 hours and of course how warm your house is. Let me know.

        Reply
    6. Liz says

      March 28, 2021 at 10:56 am

      Hello!
      Can you leave the dough to proof over night in the fridge? If so, what are the times/temp?
      Can you freeze the dough?
      Thank you for any answers.
      Best wishes!

      Reply
      • Rosemary says

        March 28, 2021 at 4:04 pm

        Hi Liz yes you can let it proof overnight, let it come to room temp about an hour then cut into donut shapes and continue with the recipe. And the donut shaped and proofed can be frozen, freeze them on a cookie sheet, thaw them at room temperature before frying. Hope that helps.

        Reply
    7. Lauren says

      February 15, 2021 at 9:20 pm

      5 stars
      These look wonderful! I will have to make these!

      Reply
      • Rosemary says

        February 16, 2021 at 8:24 pm

        Hi Lauren thanks so much, let me know if you make them.

        Reply
    8. Deana says

      November 13, 2020 at 8:16 am

      Hello,

      Do you have to leave to prove for 3 hours? We have a warming drawer that i often put my dough in to prove on a low heat which lessens the time…. Can you see any problem with that?

      Reply
      • Rosemary says

        November 13, 2020 at 11:00 am

        Hi Deana, that would be fine as long as it triples in bulk. Let me know how it turns out.

        Reply
    « Older Comments

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

    Spring & Summer Recipes

    Strawberry cupcake on a white stand.

    Homemade Strawberry Cupcakes

    caprese salad in a white plate

    Classic Italian Caprese Salad

    strawberry filled soft Italian cookies/anitalianinmykitchen.com

    Strawberry Filled Soft Italian Cookies

    3 glasses of mousse on a white board with spoons and 2 slices of peaches

    Peach & White Chocolate Mousse

    2 lemon biscotti & a small glass of limoncello.

    Italian Lemon Biscotti (Cantucci)

    Italian Eggplant Ricotta Bake the perfect summertime baked dish, a delicious vegetarian casserole. Easy, yummy and gluten free.

    Italian Eggplant Ricotta Bake

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs