The Best Bomboloni Recipe
Soft, pillowy, and coated in sugar, Bomboloni are Italy’s answer to the perfect filled donut. Stuffed with luscious vanilla custard and fried to golden perfection, these delightful treats are beloved for their rich flavor and tender bite.
Whether served for brunch, dessert, or a special afternoon snack, they bring a little taste of Italy right to your kitchen!
Reason Why People Will Love This Recipe:
These Bomboloni are incredibly soft and melt-in-your-mouth delicious.
The rich vanilla custard filling adds a luxurious creaminess inside.
They’re made with simple pantry staples, yet taste bakery-quality!
Freshly fried and rolled in sugar, they’re impossible to resist.
Perfect for celebrations, brunches, or cozy weekends at home.
Key Ingredients:
All-purpose flour: Provides the structure for the dough.
Milk: Warm milk activates the yeast and enriches the dough.
Active dry yeast: Essential for the light, fluffy texture.
Sugar: Sweetens the dough and coats the outside.
Butter: Adds tenderness and richness.
Eggs: Give structure and moisture.
Salt: Enhances all the flavors.
Vanilla custard: Creamy filling that makes each bite special.
Oil for frying: Creates a crispy, golden exterior.
The Best Bomboloni Recipe
Ingredients:
All-purpose flour: 3 cups (375 g)
Milk: 1 cup (240 ml), warm
Active dry yeast: 1 packet (2¼ tsp)
Sugar: ⅓ cup (70 g), plus extra for coating
Butter: 4 tbsp (60 g), softened
Eggs: 2 large
Salt: ½ tsp (2.5 g)
Vanilla custard: 1 cup (240 ml), for filling
Oil for frying
Instructions:
Activate the yeast:
In a small bowl, stir together the warm milk, sugar, and yeast. Set aside for about 10 minutes until it becomes foamy.
Prepare the dough:
In a large mixing bowl, whisk together the flour and salt.
Add the frothy yeast mixture, softened butter, and eggs.
Knead by hand or with a dough hook until the dough is smooth and elastic.
Cover and let it rise for 1–2 hours, or until doubled in size.
Shape the Bomboloni:
Roll the dough out on a lightly floured surface to about ½ inch (1.25 cm) thickness.
Cut into circles using a round cutter.
Arrange on a tray, cover loosely, and let them proof for another 30 minutes.
Fry the donuts:
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Gently drop in the dough circles and fry until golden brown, about 2 minutes on each side.
Drain on a paper towel-lined plate.
Fill and sugar coat:
Once slightly cooled but still warm, use a piping bag to fill each Bombolone with vanilla custard.
Roll generously in sugar.
Serve and enjoy:
Best served fresh and warm for an irresistible treat!
Important Notes for Making The Best Bomboloni:
Temperature matters:
Make sure the milk is warm (around 105–110°F / 40–43°C), not hot, to properly activate the yeast. If it’s too hot, it can kill the yeast and your dough won’t rise.
Kneading tip:
Knead the dough until it’s smooth, elastic, and slightly tacky but not sticky. This develops the gluten needed for that soft, airy texture.
Rising environment:
Let the dough rise in a warm, draft-free place. If your kitchen is cold, you can place the dough inside an unheated oven with just the oven light turned on for gentle warmth.
Oil temperature:
Keep your frying oil steady at 350°F (175°C). Use a thermometer if possible. If the oil is too hot, the Bomboloni will brown too quickly outside and stay raw inside.
Drain properly:
After frying, place Bomboloni on paper towels or a wire rack to drain excess oil before filling and sugaring.
Filling tip:
Let the Bomboloni cool slightly (but still be warm) before piping in the custard. This keeps the structure strong and prevents the donuts from tearing.
Sugar coating:
Roll Bomboloni in sugar while they’re still warm, so the sugar sticks beautifully.
Best enjoyed fresh:
Bomboloni are at their peak flavor and texture within a few hours of frying — crispy outside, creamy inside, and irresistibly soft.
Nutrition Information (estimated per Bombolone):
Calories: ~280 | Fat: 12g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 100mg | Carbohydrates: 38g | Sugar: 12g | Protein: 5g
Frequently Asked Questions:
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the activation step and mix it directly into the flour.
How long do Bomboloni stay fresh?
They’re best eaten within a few hours of frying but can be stored for 1 day in an airtight container at room temperature.
Can I bake Bomboloni instead of frying them?
Traditional Bomboloni are fried, but you can bake them at 375°F (190°C) for about 10-12 minutes for a lighter version — they will be less crispy.
What other fillings can I use?
You can fill them with Nutella, jam, lemon curd, pastry cream, or even whipped cream!
Can I freeze Bomboloni?
You can freeze the unfilled Bomboloni after frying. Reheat gently in the oven and fill them after thawing.
Why didn’t my dough rise properly?
Likely reasons include using milk that’s too hot (which kills the yeast) or inactive yeast.
How do I know when the oil is hot enough for frying?
Use a kitchen thermometer to keep the oil at 350°F (175°C) or test with a small dough piece — it should sizzle and float up quickly.
How do I prevent my Bomboloni from becoming greasy?
Maintain the correct oil temperature; oil that’s too cool will cause greasy donuts.
What’s the best way to fill the donuts neatly?
Use a long piping nozzle to easily inject the custard into the center without tearing the dough.
Why are my Bomboloni tough instead of fluffy?
Over-kneading the dough can make them dense; knead just until smooth and elastic, not longer.