Italian Donuts – Bomboloni
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.
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.
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.
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.
In a medium sized pot add about 2 inches of vegetable oil, and heat. Fry the donuts, turning a couple of times 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. Eat warm and as soon as possible.
Can the donuts be baked?
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.
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.
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!
Italian Donuts – Bomboloni
Ingredients
- ¼ cup + 3 tablespoons milk (lukewarm – 2%) (105 grams total, if you want to double the recipe double this amount)
- 1¼ teaspoons active dry yeast
- 2½ tablespoons granulated sugar
- 3 tablespoons vegetable oil
- 1 large egg (room temperature)
- ¾-1 tablespoon orange zest
- ½ teaspoon vanilla
- 2 cups + 2 tablespoons all purpose flour (275 grams, if you want to double the recipe double this amount)
- 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 ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ 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!
Hi can I use rice bran oil for frying?
Hi Sara, yes you can, I have never heard of this or seen it here, but apparently it is great for deep frying. Let me know how it goes.
I’ve made these twice and they always come out amazing! The doughnuts are so soft and light, and I learnt not to overfill them with Nutella after the first try haha. I was wondering, can I substitute the vegetable oil for the dough with melted/softened butter instead? I’ve seen many doughnuts recipes that uses butter, so I’m not sure if that will affect the texture of the doughnuts here.
Hi Farah, thanks so much, and yes you can substitute with melted cooled butter, let me know how it goes. Take care.
What can be a substitute for orange?
Hi Pranali, you could use lemon or leave it out if you prefer.
This looks good! I have tried the recipe but not sure why the dough is too sticky to handle. Any advice ?
Hi Xiu, it should be too sticky to handle, add more flour if it is. 🙂
Love this. I want to make some for breakfast. Could I make them the night before and fry them in the morning?
Hi Lidia, you could probably let them rise overnight in the fridge (the first rise) then remove from the fridge let them come to room temperature for about an hour then continue with the recipe. I wouldn’t advise doing the 2nd rise in the fridge. Hope that helps. You could always make them the night before and then store them (without the filling) in a plastic airtight bag or container and then fill them just before serving at breakfast.
I see some recipes use bread flour in combination with regular flour. Can I also mix in bread flour and in what ratio?
Hi Sophie, I wouldn’t use bread flour in donuts because it would make them less soft. Let me know how it goes.
These came out AMAZING. Crunchy on the outside and soft and cloudy in the inside.
The recipe was detailed and easy and the dough was super easy to handle.
My dough and 6.5 cm cutter gave me 12 bombolinis; I’ll definitely use a bigger cutter next time.
Thank you!
Hi Mahdokht, thanks so much, so glad you enjoyed them. Take care.
Hi I just had a really silly question when it comes to the measurements of the yeast and the sugar is it 1 + 1/4 teaspoons of yeast and 2 +1/2 tablespoons of sugar?
Sorry just really confused 🤦♀️
Hi Jade, yes those are the measurements in the instructions. Let me know how it goes.
Hi! Could I just check, can I replace the active dry yeast with instant yeast, and if so how much can I use?
Hi Nad, to substitute with instant use 1 teaspoon of instant. Let me know how it goes.
My dough was a little dry and some of the flour was to be added so I added some lukewarm water. And I didn’t use the mixer. Will the dough be fine
Hi Fatima, it should be, as long as you kneaded it until smooth and elastic.
Yess it was smooth after kneading a little more
Ok then it should work.
Can you keep the dough in the fridge for longer period
Hi Fatima, I have never let this dough rise in the fridge, but if I was going to I would do it on the first rise and leave it over night. Then in the morning bring it to room temperature for an hour or two and then continue with the recipe. Hope that helps, let me know.
OH MY GOODNESS!!!! I’m not a baker by any means and this recipe was so easy to follow and the Bombe turned out INCREDIBLE!!!! My hubby and kids loved them. Will definitely be making them again!!!
Hi Nicole, thanks so much, so glad that everyone enjoyed them. Take care.
How would I double or triple the recipe?!
Hi Nicole, I wouldn’t triple the recipe but you can double it, double all the ingredients. Let me know how it goes.
Hi, my donuts turned out great, except they were a little crisp on the outside.. why is that?
Hi Sania, yes Italian donuts are a little crisp on the outside, because of the dough and frying.
Cara Rosemary,
Questa ricetta è troppo facile! Cucino con crema al caffè. Metto nel forno. Grazie mille ancora e buona pasqua!
Sounds great (except for suggesting canola oil – has health penalty much better to use rice bran oil or grape seed oil instead), Will try this soon.