There’s something magical about waking up on a winter morning to the aroma of fresh Bomboloni Italian doughnuts wafting through the kitchen. When I was little, my nonna would make these golden pillows of joy whenever the snow started to fall outside. Rolled in sugar and sometimes filled with luscious pastry cream or chocolate, bomboloni are a traditional winter comfort that brings both warmth and nostalgia.
Whether you’re planning a festive brunch or a sweet afternoon treat, this Bomboloni recipe is bound to become a family favorite. Plus, I’ll walk you through every step to make sure yours come out just as delicious as Nonna’s.
🍩 What Are Bomboloni?
Bomboloni (singular: bombolone) are Italian doughnuts, typically fried and filled with a variety of creams or jams. Unlike American doughnuts, these are usually round without a hole, making them ideal for stuffing with pastry cream, Nutella, or fruit preserves.
🧾 Ingredients (Serves 5)
Here’s what you’ll need to whip up a batch of these fluffy delights:
- 2 cups (250g) all purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- Zest of 1 lemon (optional, but highly recommended)
- 2/3 cup (160ml) warm milk (around 100°F/38°C)
- 1 large egg
- 2 tbsp unsalted butter, softened
- Oil for frying (vegetable or sunflower)
- Granulated sugar for coating
- Optional fillings: pastry cream, Nutella, jam
👩🍳 Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine warm milk with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until it becomes frothy.
2. Make the Dough
In a large mixing bowl, combine flour, sugar, salt, and lemon zest. Add in the egg and the yeast mixture. Begin mixing (using hands or a dough hook) until a shaggy dough forms.
Add the softened butter and knead for about 10 minutes until the dough is smooth and elastic. It should be slightly sticky but not wet.
3. First Rise
Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1.5 hours, or until doubled in size.
4. Shape the Bomboloni
Punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thick and cut out rounds using a biscuit cutter or a glass.
Place the dough rounds on a floured tray, cover loosely, and let them rise again for 30–45 minutes.
5. Fry to Perfection
Heat oil in a deep fryer or heavy bottomed pot to 350°F (175°C). Fry the doughnuts in batches, turning once, until golden brown about 1–2 minutes per side.
Drain on paper towels, then immediately roll in granulated sugar while still warm.
6. Fill (Optional but Recommended)
Once cooled slightly, fill using a piping bag fitted with a long nozzle. Just poke the side and squeeze in your favorite filling: pastry cream, chocolate, or fruit jam.
💡 Tips for the Perfect Bomboloni
- Don’t rush the rise it’s key for light and airy doughnuts.
- Use a thermometer for frying to maintain even temperature.
- For a citrusy twist, try adding orange zest instead of lemon.
- If you love sweet breakfast options like Italian Bomboloni , you’ll adore these fluffy French toast pancakes.
🍫 Filling Ideas for Bomboloni
- Classic pastry cream – traditional and creamy.
- Nutella – rich and indulgent.
- Raspberry or apricot jam – sweet and slightly tangy.
- Vanilla mascarpone cream – for a luxurious winter treat.
What is the difference between doughnuts and bomboloni?
Bomboloni and doughnuts share a family resemblance, but these fried delights have distinct personalities! Bomboloni are Italian doughnuts that feature no hole in the center they’re always round, pillow soft balls of egg-enriched dough with an almost brioche-like texture, typically filled with custard, cream or jam that bursts delightfully when you bite into them (hence the name “bomba” meaning “bomb” in Italian). They’re usually simply dusted with sugar to let their filling shine as the star attraction.
American doughnuts, by contrast, come in various shapes most commonly with that signature ring and hole in the middle, though filled versions exist too. The dough tends to be denser and cakier than bomboloni, and American doughnuts often feature elaborate glazes, frostings and creative toppings that make the exterior as important as any filling. If you try my bomboloni recipe, you’ll appreciate their distinctive lightness and generous filling that makes them perfect for breakfast with coffee or as an elegant but not too heavy dessert option!
What is the difference between bomboloni and ciambella?
Bomboloni are Italian filled doughnuts made from enriched yeast dough that’s shaped into rounds without holes, deep-fried until golden, and then injected with sweet fillings like pastry cream, chocolate, or jam. The name comes from “bomba” (bomb), referring to how these sugar-dusted treats “explode” with filling when bitten, creating an indulgent individual treat meant to be enjoyed by hand.
Ciambella, meaning “ring” in Italian, is a ring-shaped cake or bread with a hole in the center that’s typically baked rather than fried. Unlike the richly filled bomboloni, ciambella features a more subtle flavor profile often enhanced with lemon zest, anise, or wine. It’s generally less sweet, meant to be sliced and shared, and pairs beautifully with coffee or wine as a lighter option for enjoying Italian pastry tradition.
Perfect Bomboloni Recipe
Ingredients
Bomboloni Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- zest of 1 lemon
- 2/3 cup warm milk
- 1 large egg
- 2 tbsp unsalted butter softened
For Frying and Finishing
- oil for frying
- granulated sugar for coating
- optional fillings pastry cream, Nutella, or jam
Instructions
- In a small bowl, combine warm milk with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until it becomes frothy.
- In a large mixing bowl, combine flour, sugar, salt, and lemon zest. Add the egg and yeast mixture. Mix to form dough, then knead with butter for 10 minutes until smooth.
- Cover and let the dough rise for 1.5 hours until doubled.
- Roll out dough and cut rounds. Let rise again for 30–45 minutes.
- Fry at 350°F (175°C) for 1–2 minutes per side. Drain on paper towels and roll in sugar.
- Fill with pastry cream, Nutella, or jam if desired.
