Light, Fluffy, Filled Donuts – A Sweet Taste of Italy!
Bomboloni are Italian-style donuts known for their ultra-soft texture, sugar-coated exteriors, and luscious creamy fillings. Think of them as Italy’s answer to the jelly donut — but a little more elegant, tender, and infinitely customizable. Whether filled with silky pastry cream, chocolatey Nutella, or tangy fruit jam, these are a true treat for breakfast, dessert, or any indulgent moment in between.
Why You’ll Love This Recipe
- Pillowy Soft: Thanks to a rich yeast dough, these donuts are airy yet substantial.
- Versatile Fillings: Pastry cream, Nutella, jam, dulce de leche—the possibilities are endless.
- Classic & Impressive: A bakery-style treat you can master at home.
- Kid-Friendly & Crowd-Pleasing: Everyone loves a donut—especially when it’s homemade and filled!
- Perfect for Special Moments: Great for brunch, holidays, birthdays, or just because.
Ingredients
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (about 110°F / 43°C)
- 3 ½ to 4 cups all-purpose flour, divided
- ¼ cup granulated sugar
- ½ tsp salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- Vegetable oil (for frying)
For the Filling:
- Your choice of:
- Pastry cream (classic)
- Nutella
- Jam (raspberry, apricot, or strawberry are great)
- Dulce de leche
- Lemon curd
For the Sugar Coating:
- 1 cup granulated sugar, for rolling
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the warm milk and active dry yeast.
- Stir lightly and let sit for 5–10 minutes, until foamy and bubbly. This indicates the yeast is active.
Step 2: Make the Dough
- In a large mixing bowl (or the bowl of a stand mixer), whisk together 3 cups of flour, sugar, and salt.
- Add the yeast mixture, eggs, softened butter, and vanilla extract.
- Mix with a wooden spoon, or use the dough hook attachment on a stand mixer, until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface or with a mixer on medium speed for 8–10 minutes, gradually adding the remaining flour as needed until the dough becomes:
- Smooth
- Elastic
- Slightly tacky but not sticky
Step 3: First Rise
- Transfer the dough to a greased bowl and cover with plastic wrap or a clean towel.
- Let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.
Step 4: Shape the Bomboloni
- Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness.
- Use a round cookie cutter (about 3 inches wide) to cut out circles.
- Transfer the rounds to a parchment-lined baking sheet, cover loosely with a towel, and let them rest/rise for another 30–45 minutes.
Step 5: Fry the Donuts
- In a heavy-bottomed pot, heat about 2–3 inches of vegetable oil to 350°F (175°C).
- Fry 2–3 donuts at a time, about 1–2 minutes per side, or until golden brown and puffed.
- Use a slotted spoon to transfer to a paper towel-lined tray.
Step 6: Sugar Coating
- While the donuts are still warm (but not too hot), roll them in granulated sugar until evenly coated.
Step 7: Fill the Bomboloni
- Use a paring knife or chopstick to poke a small hole in the side of each donut.
- Fit a piping bag with a narrow tip and fill it with your desired filling.
- Pipe a generous amount into the center of each donut until it feels slightly heavy in your hand.
Tips for Success
- Don’t Overwork the Dough: Knead just until elastic to avoid tough donuts.
- Keep Oil Temperature Consistent: Too hot and the outside will burn; too cool and they’ll absorb oil.
- Use Room Temp Fillings: Cold fillings can make the donuts soggy or hard to pipe.
- Serve Fresh: Best enjoyed within 24 hours, but can be stored for 2–3 days in an airtight container (unfilled).
Filling Ideas & Flavor Twists
- Italian Lemon Cream (Crema al Limone)
- Mascarpone and Berry Jam
- Salted Caramel
- Espresso Cream
- Pumpkin Spice Pastry Cream (for autumn!)
Storage & Freezing
- To store: Keep unfilled donuts in an airtight container at room temperature for up to 2 days.
- To freeze: Freeze unfilled donuts for up to 1 month. Thaw and warm slightly before filling and serving.
Final Thoughts
Making Bomboloni at home is more than just baking—it’s an experience. From the soft, enriched dough to the luscious fillings and sugar-dusted finish, every step brings you closer to the irresistible charm of these Italian treats. They’re perfect for birthdays, brunch, or simply because you deserve a little indulgence.
