Name: Bombolini (Italian Donuts)
Prep time: 25 min
Cook time: 2 h
Total time: PT-484957H45M40S
Ingredients: For the Dough:; 3½ cups all-purpose flour; ¼ cup granulated sugar (plus a pinch for activating yeast); 2¼ tsp (1 packet) active dry yeast; 1 cup warm milk (110°F); 2 large eggs; ¼ cup unsalted butter, softened; ½ tsp salt; 1 tsp vanilla extract; For Frying & Finishing:; Vegetable or canola oil (for frying); ½ cup granulated sugar (for rolling); Optional Fillings:; Vanilla pastry cream; Jam or preserves (e.g., raspberry, strawberry); Nutella; Lemon curd; Whipped cream

Bombolini are pillowy, sugar-dusted Italian donuts filled with luscious pastry cream, jam, or chocolate—basically little clouds of happiness. Fried to golden perfection and rolled in sugar while still warm, these treats are a beloved staple in Italian bakeries and one of my favorite indulgences when I want something sweet, soft, and a little extra special.

Bombolini (Italian Donuts)

Why You’ll Love This Recipe

I love bombolini because they’re everything I want in a donut—crispy on the outside, tender and airy inside, and bursting with creamy filling. Unlike traditional ring-shaped donuts, these are round and filled, making every bite a perfect balance of dough and sweetness. Whether I serve them plain or stuffed with lemon curd, Nutella, or vanilla cream, they’re always a showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Active dry yeast
Warm milk
Eggs
Unsalted butter (softened)
Salt
Vanilla extract
Oil for frying (vegetable or canola)
Granulated sugar (for rolling)
Optional fillings: pastry cream, jam, Nutella, lemon curd, whipped cream

Directions

I start by dissolving the yeast in warm milk with a pinch of sugar and let it sit for about 5–10 minutes until frothy.
In a mixing bowl, I combine the flour, remaining sugar, salt, eggs, and vanilla, then add the yeast mixture. I knead until a soft dough forms.
I mix in the softened butter gradually and knead until the dough is smooth and elastic—about 8–10 minutes.
I cover the dough and let it rise in a warm spot for 1 to 1½ hours, until doubled in size.
Once risen, I punch it down and roll it out to about ½-inch thick, then cut out circles using a biscuit cutter or glass.
I place the rounds on a parchment-lined tray, cover, and let them rise again for 30–45 minutes.
I heat oil in a deep pan to 350°F (175°C), then fry the donuts in batches for about 1–2 minutes per side, until golden and puffed.
I drain them on paper towels, then immediately roll them in granulated sugar while still warm.
Once cooled slightly, I fill them using a piping bag fitted with a small tip, squeezing the filling into the center of each bombolino.

Servings and Timing

This recipe makes about 12–15 bombolini. Prep time takes about 25 minutes, with additional rising time of around 2 hours and frying taking 15–20 minutes total.

Variations

I love filling them with vanilla pastry cream, but Nutella, lemon curd, or raspberry jam are also incredible.
Adding orange or lemon zest to the dough gives a citrusy brightness.
For a lighter option, I sometimes bake them at 375°F (190°C) until golden, though the texture isn’t quite as rich as fried.

Storage/Reheating

Bombolini are best enjoyed fresh the same day. If I have leftovers, I store them in an airtight container at room temperature for up to 2 days (without filling), then reheat them in the microwave for 10 seconds or in a warm oven for 5 minutes. Filled donuts should be kept in the fridge and eaten within a day for best taste and texture.

FAQs

Can I make bombolini ahead of time?

Yes, I make the dough the night before and let it rise in the fridge overnight. In the morning, I shape, proof, and fry them fresh.

What oil is best for frying?

I use a neutral oil with a high smoke point like canola or vegetable oil—it fries evenly and doesn’t overpower the flavor.

How do I fill the bombolini?

I use a piping bag with a narrow tip to inject filling into the center. I push the tip into the side and gently squeeze until the bombolino plumps up.

Can I freeze bombolini?

I freeze the unfilled, fried donuts once cooled. I reheat them in the oven and then fill them after they’re warm and fluffy again.

Do I need a stand mixer?

It helps, but I’ve made this dough by hand with great results. It just takes a little extra elbow grease to get that smooth, stretchy texture.

Conclusion

Bombolini are one of those irresistible treats I love making when I want something classic yet impressive. Fluffy, golden, and full of flavor, they bring that bakery-style experience right into my kitchen. Whether I serve them at brunch, as a dessert, or just because—it’s hard to stop at just one.