Description
Bombolini are soft, sugar-coated Italian donuts that are fried to golden perfection and filled with luscious pastry cream, jam, or Nutella. These pillowy treats are the ultimate indulgence—crisp on the outside, airy on the inside, and perfect for breakfast, brunch, or dessert when you’re craving something extra special.
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
Instructions
- In a small bowl, dissolve yeast and a pinch of sugar in warm milk. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl or stand mixer, combine flour, remaining sugar, salt, eggs, and vanilla. Add in yeast mixture and mix until combined.
- Knead in softened butter gradually and continue kneading until dough is smooth and elastic (8–10 minutes).
- Cover dough and let rise in a warm place for 1 to 1½ hours or until doubled in size.
- Punch down the dough and roll it out to ½-inch thick. Cut into circles using a biscuit cutter.
- Place rounds on a parchment-lined tray, cover, and let rise again for 30–45 minutes.
- Heat oil in a deep pan to 350°F (175°C). Fry bombolini in batches for 1–2 minutes per side until golden brown.
- Drain on paper towels and roll immediately in granulated sugar.
- Once slightly cooled, fill each bombolino using a piping bag fitted with a small tip. Serve fresh.
Notes
- For a citrusy twist, add lemon or orange zest to the dough.
- Bombolini are best enjoyed the same day—fill just before serving for best texture.
- You can bake them at 375°F (190°C) for 12–15 minutes for a lighter option, though fried is more traditional.
