Heavenly Italian Fluff Bombs: Dreamy Bomboloni Donut Recipe

Donuts take a delightful twist with these authentic bomboloni Italian recipe that will transport you straight to the streets of Rome.

Soft, pillowy, and irresistibly golden, these treats promise a culinary adventure unlike any other.

Each bite reveals a cloud-like texture that melts in your mouth with pure indulgence.

Stuffed with rich pastry cream or velvety chocolate, these bomboloni offer a decadent experience that elevates breakfast or dessert.

Professional bakers and home cooks alike will fall in love with this simple yet impressive recipe.

The secret lies in the delicate dough and precise technique that creates those perfect, airy pockets.

Prepare to be amazed by these heavenly Italian donuts that will undoubtedly become your new favorite sweet obsession.

Frying Bomboloni Without Fuss

• Kick-Start the Yeast Magic

Grab warm milk and sprinkle yeast with a touch of sugar. Let it hang out for 10 minutes until it gets super bubbly and excited.

• Create Dough Symphony

Toss flour, sugar, and salt into a big mixing bowl. Pour in the yeast mixture, crack some eggs, add butter, lemon zest, and vanilla extract. Mix until everything becomes best friends.

• Massage the Dough

Knead that dough like you’re giving it a gentle massage. Keep working it until it feels smooth and bouncy. If it’s feeling clingy, dust a bit more flour.

• Let the Dough Take a Nap

Tuck the dough into a cozy, greased bowl. Cover it up and let it rise until it doubles in size – about 1-2 hours.

• Shape Up

Flatten the puffy dough and cut out perfect circles using a round cutter. Let these little guys rest and puff up again for 30-45 minutes.

• Fry to Golden Perfection

Heat oil to a sizzling 350F. Carefully drop bomboloni into the hot bath, flipping until they turn a gorgeous golden color. Rescue them with a slotted spoon.

• Sugar Shower

While still warm, roll each donut in a snowstorm of sugar.

• Sweet Surprise

Use a piping bag to inject your favorite filling – maybe creamy custard or decadent Nutella. Serve these beauties warm and watch everyone smile!

Flavor Upgrades for Classic Bomboloni

• Use a digital thermometer to maintain exact 350F oil temperature, ensuring golden-brown exterior without burning or undercooking the donuts.
• Let dough rise in a warm, draft-free spot like near a preheated oven to help yeast activate perfectly and create light, airy texture.
• Insert filling tip halfway into bombolone and gently squeeze, rotating slightly to distribute cream evenly without splitting the delicate pastry.
• Allow bomboloni to cool for 2-3 minutes after frying before coating in sugar, preventing sugar from melting and ensuring even, crisp coating.
• Swap regular flour with gluten-free blend for celiac-friendly version, or use plant-based milk and egg replacer for vegan bomboloni.

Ways to Present Bomboloni Like a Bakery Pro

• Sweet Symphony of Serving: Craft a delightful dessert platter with these bomboloni companions.
• Espresso Pairing: Serve alongside a steaming shot of rich, dark Italian espresso that perfectly complements the sweet donuts.
• Colorful Garnish: Dust the plate with powdered sugar, add fresh berries, and a mint leaf for an Instagram-worthy presentation that elevates the visual appeal.
• Temperature Trick: Warm the bomboloni slightly before serving to enhance the filling's gooey texture and release those irresistible aromas that make everyone's mouth water.
• Brunch Brilliance: Create a decadent breakfast spread by arranging bomboloni with other pastries, fresh fruits, and a variety of dipping sauces like chocolate, caramel, or fruit compote.

Tips for Keeping Bomboloni Fresh and Fluffy

• Store filled bomboloni in sealed containers in the refrigerator for up to 2 days. Cold temperatures help maintain their delicate texture and prevent filling spoilage.
• Keep unfilled donuts at room temperature for 6-8 hours, covered loosely with a clean kitchen towel. Enjoy them fresh and soft during this time frame.
• Wrap individual bomboloni in plastic wrap, then place in freezer bags. Freeze plain donuts for one month. Thaw at room temperature and refresh in the oven for 3-4 minutes before serving.
• When ready to serve chilled bomboloni, let them sit at room temperature for 15-20 minutes. Dust with fresh powdered sugar to restore their bakery-fresh appearance and taste.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 280 kcal

Servings: 12

Ingredients Behind Authentic Italian Bomboloni

• All-Purpose Flour: Provides the essential structure and soft texture for light, airy bomboloni. Choose unbleached flour for best results.
• Sugar: Adds sweetness and helps with yeast activation and golden browning. Use fine granulated sugar for smooth integration.
• Salt: Enhances overall flavor and balances sweetness. Fine sea salt works perfectly.

• Milk: Creates tender crumb and helps activate yeast. Whole milk delivers richer flavor.
• Eggs: Provide richness, structure, and contribute to golden color. Fresh, room temperature eggs blend seamlessly.
• Butter: Adds luxurious flavor and creates tender, soft texture. European-style butter offers deeper taste.
• Lemon Zest: Introduces bright, subtle citrus note that elevates traditional flavor. Use fresh, organic lemons.
• Vanilla Extract: Brings depth and aromatic warmth. Pure vanilla extract delivers more complex flavor.

• Active Dry Yeast: Essential for dough rising and creating light texture. Ensure yeast is fresh and not expired.
• Vegetable Oil: Used for deep frying, creating crispy exterior. Choose neutral-flavored oil with high smoke point.
• Granulated Sugar: For coating warm donuts, adding sweet crunch. Fine sugar provides even coating.
• Pastry Cream/Nutella/Jam: Provides delicious filling options. Choose high-quality, flavorful fillings.

Tools That Help Shape the Perfect Italian Donuts

• Stand Mixer or Large Mixing Bowl: Essential for combining ingredients and kneading dough smoothly.
• Dough Hook or Wooden Spoon: Perfect for mixing and working the dough to the right consistency.
• Rolling Pin: Helps roll out the dough evenly to the correct thickness.
• 3-Inch Round Cutter: Crucial for creating uniform bomboloni circles.
• Large Deep Pot: Necessary for safely frying the donuts to golden perfection.
• Slotted Spoon: Ideal for removing donuts from hot oil without excess grease.
• Parchment-Lined Baking Sheet: Provides a clean surface for dough to rise and rest.
• Piping Bag with Filling Tip: Essential for injecting delicious fillings into the donuts.
• Paper Towel-Lined Plate: Helps drain excess oil from freshly fried bomboloni.
• Thermometer: Useful for checking oil temperature to ensure perfect frying.

Fluffy Bomboloni Best Italian Donuts Recipe

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4.7 from 34 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Bomboloni, Italy’s heavenly pastry, delivers a sweet symphony of pillowy dough and luscious fillings that dance on your palate. Crisp exteriors give way to creamy centers, inviting you to savor each delightful bite of this classic Italian treat.

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Ingredients

Scale 1x2x3x

• 4 cups vegetable oil (for frying)
• 2 ½ cups (315 g) all-purpose flour
• 2 large eggs, room temperature
• 1 cup (200 g) granulated sugar (for coating)
• ½ cup (120 ml) warm milk (110F/43C)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 g) unsalted butter, softened
• 1 packet (2 ¼ tsps) active dry yeast
• 1 cup pastry cream, Nutella, or fruit jam
• ½ cup whipped cream (to lighten the pastry cream, optional)
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp grated lemon zest (optional)

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Instructions

1. Yeast Activation: Blend warm milk, yeast, and sugar in a small container, allowing the mixture to bloom and become frothy for 5-10 minutes.
2. Dough Preparation: Combine dry ingredients in a mixing bowl, then incorporate yeast mixture, eggs, butter, lemon zest, and vanilla extract. Knead thoroughly until the dough transforms into a smooth, elastic consistency, adjusting flour if necessary.
3. Initial Fermentation: Transfer dough to a greased bowl, shield with a damp cloth, and let rise in a warm environment until volume doubles, approximately 1-2 hours.
4. Dough Shaping: Deflate the risen dough and roll out to a half-inch thickness on a flour-dusted surface. Utilize a circular cutter to create uniform rounds, arranging them on a parchment-lined tray.
5. Secondary Proofing: Allow cut dough circles to rest and expand, covered, for 30-45 minutes until they appear puffy and light.
6. Frying Process: Heat oil to precise 350F (175C) in a deep pot. Carefully submerge bomboloni in small batches, frying until achieving a rich golden-brown color, approximately 1-2 minutes per side.
7. Sugar Coating: Immediately transfer fried donuts to a paper towel to drain excess oil, then generously roll in granulated sugar while still warm.
8. Filling Technique: Using a piping bag with a specialized tip, inject chosen filling – whether pastry cream, Nutella, or jam – into the center of each bombolone.
9. Serving Recommendation: Present bomboloni warm or at ambient temperature, ensuring maximum enjoyment of their delicate texture and rich flavors.

Notes

• Ensure milk is warm (not hot) between 100-110°F to activate yeast without killing it, creating perfect rising conditions.
• Add flour gradually during kneading to achieve smooth, elastic texture; sticky dough means more flour is needed for ideal bomboloni structure.
• Maintain consistent oil temperature at 350°F; fluctuations cause uneven cooking and greasy donuts. Use a digital thermometer for accuracy.
• Insert filling from the side or bottom of bomboloni to avoid tearing the delicate dough and ensure even distribution of cream or jam.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 13
• Calories: 180
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg