Golden, puffy, and filled with luscious cream or jam, Bombolini are Italy’s answer to the perfect donut. These delightful fried pastries have a tender, airy crumb and a caramelized exterior that makes every bite irresistible. Typically dusted in sugar and offered plain or filled, Bombolini are a beloved treat throughout Italian bakeries and homes alike.

What makes Bombolini special is their rich, eggy dough that fries up beautifully without feeling greasy. The subtle sweetness of the dough pairs well with any number of fillings, making them a versatile canvas for flavors. Whether you go for classic pastry cream, zesty lemon curd, or Nutella, Bombolini are sure to bring joy to any breakfast spread or festive dessert table.

Ingredients for this Bombolini (Italian Donuts) Recipe

3 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
1/2 cup whole milk, lukewarm
1/2 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1/2 tsp salt
1 tsp vanilla extract
Zest of 1 lemon (optional for brightness)
Vegetable oil, for frying
Granulated sugar, for dusting
Pastry cream, jam, or Nutella for filling (optional)

Step 1: Prepare the Dough

In a small bowl, dissolve the yeast in the lukewarm milk and let it sit for about 5-10 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, vanilla extract, lemon zest (if using), and the yeast mixture. Mix until the dough begins to come together.

Step 2: Knead the Dough

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 3: Shape the Bombolini

Once the dough has risen, punch it down and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles. Place them on a baking sheet lined with parchment paper. Cover loosely and let them rise again for about 30-45 minutes until puffy.

Step 4: Fry the Donuts

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, turning once, until golden brown on both sides—about 2 minutes per side. Use a slotted spoon to remove them and place on a paper towel-lined tray to drain excess oil.

Step 5: Fill and Dust

While still warm, roll the Bombolini in granulated sugar. If filling, use a piping bag fitted with a narrow tip to inject pastry cream, jam, or Nutella into the center of each donut. Serve warm or at room temperature.

Frequently Asked Questions

What is the difference between Bombolini and regular donuts?

Bombolini are Italian-style donuts that are typically smaller, softer, and eggier than American-style donuts. They are usually filled with cream or jam and dusted with sugar, not glazed.

Can I bake Bombolini instead of frying?

Bombolini are traditionally fried, which gives them their signature light and airy texture. Baking will result in a more bread-like consistency and is not recommended if you want authentic results.

What fillings work best for Bombolini?

Popular choices include pastry cream, lemon curd, Nutella, and fruit preserves. Just ensure the filling is smooth enough to pipe into the donuts.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the fridge. Bring it to room temperature before shaping and frying.

How do I know when the oil is ready for frying?

Use a thermometer to ensure the oil reaches 350°F (175°C). You can also test with a small piece of dough—it should sizzle and rise to the top quickly without burning.

Can I reuse the oil?

Yes, as long as the oil hasn’t burned or taken on a strong flavor, you can strain and reuse it for frying another batch or similar recipes.