🍩 Light, Fluffy & Irresistibly Sweet
These homemade Italian bomboloni are cloud-soft fried doughnuts, filled with silky pastry cream or fruity jam, and dusted with a snowfall of powdered sugar. Perfect for breakfast, dessert, or la dolce vita moments!
🌟 Why You’ll Love This Recipe
✅ Pillowy texture – Lighter than classic doughnuts
✅ Versatile fillings – Pastry cream, Nutella, or lemon curd
✅ No mixer needed – Hand-kneaded for authentic charm
✅ Crowd-pleaser – Guaranteed to disappear fast!
📋 Ingredients
For the Dough
- 500g all-purpose flour (about 4 cups)
- 80g sugar (⅓ cup + 1 tbsp)
- 200ml warm milk (110°F/43°C)
- 2 large eggs, room temperature
- 60g unsalted butter, softened (¼ cup)
- 7g active dry yeast (2¼ tsp)
- 1 tsp vanilla extract
For Frying & Finishing
- Neutral oil (vegetable, canola, or sunflower) for deep frying
- Powdered sugar, for dusting
- Fillings: Pastry cream, jam, or Nutella
👨🍳 Step-by-Step Instructions
1️⃣ Activate the Yeast
- In a small bowl, mix warm milk, 1 tsp sugar, and yeast.
- Let sit 10 mins until frothy.
2️⃣ Make the Dough
- In a large bowl, combine:
- Flour
- Remaining sugar
- Eggs
- Softened butter
- Vanilla
- Pour in yeast mixture, then knead 10 mins until smooth and elastic.
3️⃣ First Rise
- Cover dough with a towel and let rise 1.5–2 hours in a warm place until doubled in size.
4️⃣ Shape & Second Rise
- Roll dough to 1.5cm (½-inch) thickness.
- Cut 6–8cm (2.5–3-inch) rounds (use a glass or cutter).
- Place on parchment paper, cover, and rise 30 more mins.
5️⃣ Fry to Golden Perfection
- Heat oil to 350°F (175°C) in a deep pot.
- Fry 2–3 doughnuts at a time, 1–2 mins per side, until golden.
- Drain on a paper towel-lined tray.
6️⃣ Fill & Decorate
- Once cooled, poke a hole with a piping tip.
- Fill with:
- Pastry cream (classic!)
- Strawberry jam
- Nutella
- Dust generously with powdered sugar.
💡 Pro Tips
🔹 Yeast test – If it doesn’t bubble, it’s inactive (replace yeast).
🔹 Oil temp – Use a thermometer; too hot = burnt, too cool = greasy.
🔹 No rolling pin? Stretch dough gently with floured hands.
🔹 Make ahead – Freeze unfilled bomboloni; reheat at 350°F (175°C) for 5 mins.
🍽 Serving Suggestions
✨ Italian-style:
- Serve with espresso or cappuccino
- Garnish with edible flowers for a fancy touch
🎉 Perfect for:
- Sunday brunch
- Festa della Mamma (Mother’s Day)
- Carnevale celebrations
🌿 Flavor Variations
- Lemon zest – Add 1 tbsp to dough for brightness
- Cinnamon sugar – Roll warm doughnuts in cinnamon-sugar mix
- Savory twist – Fill with ricotta + honey
📊 Nutrition (Per Doughnut)
Approximate values:
- Calories: 220 kcal
- Carbs: 32g
- Protein: 5g
- Fat: 8g
🎉 Final Thoughts
These bomboloni are little bites of heaven—crispy outside, airy inside, and oozing with your favorite filling. They’re easier than you think and worth every minute of rising time!
Chef’s secret: For extra fluffiness, add 1 tbsp potato flour to the dough.
Tag your creations #BomboloniLove to share the joy! 📸❤️
Want a baked version? Brush with butter and bake at 375°F (190°C) for 12–15 mins (less traditional but lighter)! 😊
