Description
These Bomboloni are soft, fluffy, and filled with luscious pastry cream, Nutella, or jam. Lightly fried and coated in sugar, they’re the perfect Italian treat for breakfast or dessert!
Ingredients
Units
Scale
For the Dough:
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180ml) warm milk (about 110°F / 45°C)
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra flavor)
For Frying & Coating:
- 3 cups vegetable oil (for frying)
- 1/2 cup (100g) granulated sugar (for coating)
For the Filling (Optional):
- Pastry cream
- Nutella
- Fruit jam
Instructions
- Activate the yeast: In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
- Make the dough: In a large mixing bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla, lemon zest, and the yeast mixture. Mix until combined. Add softened butter and knead for 8-10 minutes (by hand or using a dough hook) until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 ½ – 2 hours until doubled in size.
- Shape the bomboloni: Punch down the dough and roll it out to ½-inch (1.5 cm) thickness. Use a round cutter (about 2 ½ inches) to cut out circles. Place them on a baking sheet, cover, and let rise for 30-45 minutes until puffy.
- Fry: Heat oil in a deep pan to 350°F (175°C). Fry bomboloni in batches for 2-3 minutes per side, until golden brown. Remove and drain on paper towels.
- Coat: While warm, roll each bombolone in sugar.
- Fill (Optional): Poke a hole in each bombolone and pipe in pastry cream, Nutella, or jam.
- Serve: Enjoy warm for the best texture!
Notes
Want them baked? Bake at 375°F (190°C) for 12-15 minutes, then brush with butter and coat in sugar.
Storage: Best eaten fresh, but store leftovers in an airtight container for 1 day. Reheat slightly before serving.
Yeast substitute: You can use instant yeast (same amount), just skip the activation step and mix directly into the flour.