Bombolini (Italian Donuts)
Fluffy, sugar-coated Bombolini (Italian Donuts) are an Italian pastry favorite—crisp on the outside, pillowy inside, and filled with pastry cream or jam. This easy 5-step recipe guides you through making them from scratch for bakery-quality results at home.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- Zest of 1 lemon (optional)
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- 1 tsp sugar (for activating yeast)
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ tsp vanilla extract
- 2 tbsp warm water (if needed to bring dough together)
For Frying:
- Vegetable oil, sunflower oil, or canola oil (enough for deep frying)
For Coating:
- ½ cup granulated sugar (or cinnamon sugar)
For Filling (Optional):
- Pastry cream, Nutella, fruit preserves, or custard of choice
Instructions
- Activate the Yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Stir and let sit for 10 minutes until foamy
- Make the Dough: In a large bowl or mixer, combine flour, sugar, salt, and zest. Add eggs, vanilla, and yeast mixture. Mix, then knead in butter until dough is soft, elastic, and slightly sticky.
- First Rise (Proof): Place the dough in a greased bowl, cover, and let rise in a warm spot for 1½–2 hours, or until doubled in size.
- Shape and Second Rise: Roll dough to ½ inch thick on a floured surface. Cut into 2–3 inch rounds. Place on parchment-lined tray, cover, and let rise for 30–45 minutes.
- Fry and Fill: Heat oil to 340°F–350°F. Fry donuts 2–3 minutes per side until golden. Drain and roll in sugar while warm. Let cool slightly, then fill with your choice of filling.
Notes
- Keep oil temp consistent for best texture
- Fill bombolini only after frying
- Roll in sugar while still warm for better coating