The Fluffiest Bomboloni: Best Italian Donuts Recipe Ever

Bomboloni, those delightful Italian donuts, have stolen my heart with their pillowy softness and irresistible charm.

Crisp golden exteriors hide clouds of delicate cream waiting to surprise you.

Pastry chefs in tuscany have perfected this heavenly treat over generations.

Delicate yeast dough requires patience and skill to create these magical rounds.

Each bite promises a moment of pure culinary bliss that transports you straight to Italian bakeries.

Soft, warm, and generously filled, these donuts will make your morning feel like a sweet celebration.

Whip up this recipe and watch magic unfold in your kitchen.

The Secret to Irresistible Bomboloni Italian Donuts

• Recreate authentic Italian pastry magic right in your own kitchen without needing professional baking skills.
• Impress family and friends with these delectable donuts that require minimal ingredients and basic cooking techniques.
• Experiment with different fillings like chocolate cream, vanilla custard, or fruit preserves to suit every taste preference.
• Perfect for weekend brunch, afternoon tea, dessert parties, or spontaneous sweet cravings with minimal preparation effort.

Ingredients for Bomboloni: The Fluffiest Italian Donuts

• Warm Milk: A key ingredient that activates the yeast and provides moisture for the dough.
• Active Dry Yeast: Helps the dough rise and creates a light, airy texture.
• Sugar: Feeds the yeast and adds a subtle sweetness to the dough.

• Eggs: Provide structure and richness to the bomboloni.
• Melted Butter: Adds flavor and helps create a tender, soft texture.
• Salt: Enhances the overall flavor of the dough.

• All-Purpose Flour: The main structure of the bomboloni, creating a soft and pillowy texture.

• Vegetable Oil: Used for deep-frying the bomboloni to achieve a golden brown exterior.
• Granulated Sugar: Provides a sweet coating for the warm donuts.

• Pastry Cream, Jam: Delicious fillings that add extra flavor and moisture to the bomboloni.

How to Make Perfect Bomboloni Italian Donuts

Step 1: Activate the Yeast

Grab a spacious mixing bowl and pour in warm milk.

Sprinkle yeast and a touch of sugar.

Allow the mixture to sit quietly for several minutes until it becomes beautifully foamy and fragrant.

Step 2: Create the Dough Magic

• Melted butter
• Eggs
• Salt
• Flour

Mix everything together until a soft, supple dough emerges.

The texture should feel smooth and elastic.

Step 3: Knead and Rise

Transfer the dough onto a lightly floured surface.

Knead the dough with passionate strokes for about eight minutes.

The goal is achieving a silky, stretchy consistency.

Place the dough in an oil-coated bowl, drape with a damp cloth, and let it rest in a cozy warm spot until it doubles in size.

Step 4: Shape the Delights

After the dough has risen, gently deflate it.

Roll the dough into small, adorable round balls approximately two inches wide.

Arrange these little gems on parchment-lined trays.

Step 5: Final Proofing

Cover the shaped dough balls with soft cloths.

Allow them to puff up and become irresistibly light for around 30 minutes.

Step 6: Fry to Golden Perfection

Heat vegetable oil in a deep pot until it reaches 350 degrees Fahrenheit.

Carefully lower the dough balls into the hot oil, frying them in small batches.

Cook each side until they transform into a gorgeous golden brown color.

Step 7: Fill and Finish

Once slightly cooled, use a piping bag to inject each bomboloni with luscious pastry cream or vibrant jam.

While still warm, roll these delectable treats in a generous coating of granulated sugar.

Pro Tips for Light and Fluffy Bomboloni Donuts

• Ensure milk is lukewarm, not hot, to prevent killing the yeast and guarantee a fluffy texture.
• Develop gluten by kneading thoroughly, creating a soft and stretchy dough that rises beautifully.
• Use a kitchen thermometer to maintain consistent 350F for even, golden-brown bomboloni without burning.
• Insert piping tip deep into donut's center, slowly fill to prevent bursting and create even distribution of cream or jam.
• Enjoy bomboloni immediately after filling and sugaring for the most delightful, melt-in-your-mouth experience.

Storage and Reheating Advice for Bomboloni Donuts

• Store filled bomboloni in an airtight container for up to 2 days. Keep them in a single layer to prevent sticking and maintain their delicate texture.
• Wrap unfilled donuts individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before filling.
• Warm refrigerated bomboloni at 300°F for 3-5 minutes to restore their soft texture. Avoid overheating to prevent dryness.
• Warm chilled donuts in an air fryer at 300°F for 2-3 minutes. Sprinkle with fresh sugar just before serving to revive their original delightful taste.

What to Serve with Bomboloni Italian Donuts

• Perfectly Paired Coffee Companion: Rich espresso cuts through the bomboloni's sweetness, creating a harmonious balance that elevates the donut's delicate flavor profile.
• Wine Elegance Match: Sparkling Prosecco complements the light, airy texture of bomboloni, with its crisp bubbles cleansing the palate between each delightful bite.
• Seasonal Fruit Accent: Fresh berries like raspberries or strawberries provide a tangy contrast to the bomboloni's rich, creamy filling, adding a bright and refreshing element to the dessert experience.
• Complementary Cream Pairing: Vanilla bean gelato serves as a luxurious accompaniment, its smooth, cold texture creating a delightful temperature and flavor contrast with the warm, sugary bomboloni.

Creative Spins on Classic Bomboloni Donuts

• Gluten-Free Bomboloni: Replace wheat flour with a blend of gluten-free rice flour and almond flour for those with wheat sensitivities.
• Vegan Version: Substitute dairy milk with almond milk, use coconut oil instead of butter, and replace eggs with mashed banana or flax eggs.
• Low-Sugar Alternative: Use monk fruit sweetener instead of granulated sugar and fill with sugar-free fruit compote for a diabetic-friendly option.
• Baked Bomboloni: Skip deep-frying and bake the donuts in a preheated oven at 375F for a lighter, less oily version that's easier to prepare at home.

FAQs

• What are Bomboloni?

Bomboloni are traditional Italian donuts, known for their light, fluffy texture and typically filled with sweet cream or jam. They originate from Tuscany and are popular throughout Italy as a breakfast or dessert treat.

• What kind of flour works best for Bomboloni?

All-purpose flour is ideal for Bomboloni. Use fresh, high-quality flour with a protein content around 10-12% to ensure the right texture and elasticity for these delicate donuts.

• How do I know if my yeast is active?

When you mix yeast with warm milk and sugar, it should become foamy and bubbly within 5-10 minutes. If no foam develops, your yeast might be expired or the liquid was too hot or cold, which can kill the yeast.

• Can I make Bomboloni ahead of time?

You can prepare the dough a day in advance and store it in the refrigerator overnight. Just let it come to room temperature and complete the rising process before frying. This can help develop deeper flavor and make the process more convenient.

BOMBOLONI BEST ITALIAN DONUTS Recipe

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4.7 from 11 reviews

• Total Time: 1 hour 34 minutes
• Yield: 12 1x

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Description

Bomboloni, Italy’s beloved pastry, brings sweet magic to your kitchen with pillowy dough and luscious fillings. Rich cream and delicate sugar create a delightful indulgence you’ll savor with each heavenly bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups (480 grams) all-purpose flour
• 3 large eggs
• 1 cup (240 milliliters) whole milk (warm)
• 4 tablespoons (60 grams) unsalted butter (melted)

Sweeteners and Leavening:

• 1 cup (200 grams) granulated sugar (divided)
• 2 teaspoons active dry yeast
• 1 teaspoon salt

Finishing Ingredients:

• Vegetable oil (for frying)
• Pastry cream or fruit jam (for filling)

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Instructions

1. Activate the yeast mixture by combining warm milk, sugar, and yeast in a spacious mixing bowl. Allow the concoction to bloom and become frothy for approximately five minutes.
2. Incorporate melted butter, eggs, salt, and flour into the yeast mixture. Blend thoroughly until a cohesive, soft dough develops.
3. Transfer the dough onto a lightly dusted work surface. Knead vigorously for eight minutes, developing elasticity and smoothness.
4. Place the kneaded dough in a lightly oiled bowl, drape with a moistened cloth, and permit rising in a draft-free, warm environment until volume doubles (roughly 60 minutes).
5. Deflate the risen dough gently, then shape into uniform round spheres approximately two inches in diameter. Arrange carefully on parchment-lined trays.
6. Cloak the dough balls with a lightweight cloth, allowing a secondary proofing period of 30 minutes until they appear puffy and expanded.
7. Preheat vegetable oil in a deep pot to precise 350°F (175°C), maintaining consistent temperature for optimal frying.
8. Carefully lower bomboloni into hot oil, frying in controlled batches for two minutes per side until achieving a rich, golden-brown exterior.
9. Remove fried donuts and permit brief cooling. Utilize a piping bag to inject pastry cream or jam into each bomboloni’s center.
10. While still warm, delicately roll the filled donuts in granulated sugar, creating a sweet, crystalline coating.

Notes

• Precise Temperature Control: Maintain oil at exactly 350°F to ensure crispy exterior and soft, fluffy interior without burning or undercooking.
• Yeast Activation Trick: Use lukewarm milk (not hot) to activate yeast perfectly without killing the living organisms that help dough rise.
• Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend and add xanthan gum for similar texture and structure.
• Filling Variety: Experiment with different cream fillings like chocolate, vanilla, or fruit compotes to create unique flavor profiles beyond traditional pastry cream.

• Prep Time: 1 hour 30 minutes
• Cook Time: 4 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 60 mg