Creamy, pillowy, and irresistibly sweet — Italian Bomboloni are the kind of treat that makes mornings feel like a celebration. These Italian doughnuts are light on the inside, golden and slightly crisp on the outside, and generously filled with chocolate-hazelnut spread, jam, or pastry cream. Fun fact: in some parts of Italy, bomboloni are sold from street carts early in the morning as a breakfast indulgence — a lovely reminder that dessert can be an everyday joy.

This recipe is special because it takes classic bakery flavor and brings it into your home with surprising simplicity. With straightforward ingredients and easy steps, you’ll have fresh bomboloni ready in a few hours — and the family will love helping with filling and rolling. If you enjoy comforting Italian flavors, you might also like our hearty Creamy Parmesan Italian Sausage Soup, which shares the same homey appeal and dinner-table magnetism. Ready to make a show-stopping pastry? Let’s get to it.

What is Italian Bomboloni?

Bomboloni are essentially Italian filled doughnuts — soft rounds of enriched yeast dough fried to a golden brown then rolled in sugar and filled with something dreamy. Curious where the name comes from? Does it sound like a tiny explosion of flavor? Maybe that’s why they’re so addictive. Some say the name hints at their puffy, bomb-like shape; others say it’s simply a regional word for doughnut. Whatever the origin, there’s no denying the truth behind the classic saying, “the way to a man’s heart is through his stomach.” Try one, and you’ll see why people fall in love bite by bite. Give this recipe a go and share the warm, sugary goodness with someone you care about.

Why You’ll Love This

• Irresistible texture: The dough rises to a soft, pillowy center with a lightly crispy exterior — every bite is a contrast of delicate chew and crunchy sugar.
• Budget-friendly baking: Making bomboloni at home costs far less than buying them from bakeries, and you control the fillings and portions. A small investment in pantry staples yields a tray of delights.
• Flavor variety: Fill them with chocolate-hazelnut spread for indulgence, jam for fruity brightness, or pastry cream for a custardy finish. Toppings like lemon zest in the dough add an aromatic lift your family will notice.

If you like rich Italian comfort foods that please a crowd, these are in the same family as our Italian Chicken Skillet — both are family-friendly, flavorful, and perfect for sharing. Make a batch and enjoy the warm smiles that follow.

How to Make:

Quick Overview

This recipe is approachable even for beginners: the dough comes together quickly in a bowl or stand mixer, two short rises develop flavor and tenderness, and frying gives a perfect golden finish. Expect a soft, pillowy interior and a lightly crisp exterior coated in sugar. Prep time is about 20 minutes active, with two rises totaling roughly 2 hours; frying takes about 15–20 minutes depending on batch size, so plan for approximately 2 hours 30 minutes from start to finish.

Ingredients

• 3 cups all-purpose flour (measured and scooped; room temperature)
• 2 1/4 teaspoons fast-acting dry yeast (one standard packet)
• 2 teaspoons salt (fine)
• 1/4 cup granulated sugar, plus more for coating (room temperature)
• Zest of 1 lemon (finely grated)
• 2 eggs, lightly beaten (room temperature)
• 3/4 cup whole milk (warmed to about 100–110°F / slightly warm)
• 4 tablespoons (1/2 stick) butter, softened (cubed)
• 1 teaspoon vanilla extract
• Vegetable oil, for frying (enough for a pot depth of 3–4 inches)
• Chocolate-hazelnut spread, jam, or pastry cream, for filling (room temperature for easy piping)

Directions

1. In a large bowl or in the bowl of a stand mixer fitted with a dough hook, whisk together 3 cups all-purpose flour, 2 1/4 teaspoons fast-acting dry yeast, 2 teaspoons salt, 1/4 cup granulated sugar, and the zest of 1 lemon until evenly combined. Make sure the yeast and salt are mixed through the dry flour so the yeast doesn’t get direct contact with too much salt.
2. Add 2 eggs (lightly beaten), 3/4 cup warmed whole milk, 4 tablespoons softened butter, and 1 teaspoon vanilla extract to the dry ingredients. Mix on low speed or stir with a wooden spoon until a shaggy dough forms.
3. Increase mixer speed to medium and knead with the dough hook for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth and slightly sticky but pulls away from the bowl. If the dough is too sticky, add a teaspoon of flour at a time; you want slight tackiness.
4. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for about 1 hour, or until doubled in size.
5. Punch the dough down gently and turn it onto a lightly floured surface. Roll the dough to about 3/4-inch thickness. Use a 2 1/2–3 inch round cutter to cut rounds, placing them on parchment-lined baking sheets spaced about 1 inch apart.
6. Cover the rounds lightly and let them rise again for about 1 hour, until puffy.
7. In a heavy deep pot, heat vegetable oil to 350°F. Use a candy thermometer for accuracy. Fry bomboloni in batches, carefully lowering 4–5 at a time into the hot oil. Fry for 4–5 minutes total, turning once, until golden brown on both sides. Do not overcrowd the pot.
8. Remove with a slotted spoon and drain on paper towels. While still warm, roll each bombolone in granulated sugar to coat.
9. Once cool enough to handle, fill a piping bag fitted with a medium round tip with chocolate-hazelnut spread, jam, or pastry cream. Insert the tip into the side of each bombolone and squeeze gently until filled. Serve warm or at room temperature.

What to Serve With

• A simple espresso or cappuccino for an authentic Italian pairing. The coffee’s brightness balances the pastry’s sweetness.
• Fresh fruit or a mixed berry salad to add acidity and freshness to the plate.
• A pot of warm chocolate sauce or extra jam for dipping if you want double indulgence.
• For brunch, serve with scrambled eggs and a leafy green salad to create balance across savory and sweet.

Top Tips for Perfecting

• Use room-temperature eggs and warmed milk to help yeast activate and give a smooth, elastic dough.
• If you don’t have a thermometer, test oil by dropping a small piece of dough: it should sizzle and rise steadily, not smoke.
• For lighter bomboloni, avoid adding too much flour when rolling; slight stickiness yields softer results.
• Prefer baking to frying? These are traditionally fried, but you can brush rounds with melted butter and bake at 375°F for about 12–15 minutes until golden, then fill as directed.
• To vary flavors, add orange zest instead of lemon, or fold in a tablespoon of cocoa to the dough for a chocolate base. For inspiration and variations, see our guide on Italian Bomboloni.

Storing and Reheating Tips

• Room temperature: Store bomboloni in an airtight container at room temperature for up to 24 hours to maintain the best texture.
• Refrigeration: If filled with pastry cream, store in the refrigerator for up to 2 days. Keep in an airtight container to prevent drying.
• Freezing: Freeze unfilled bomboloni on a baking sheet until solid, then transfer to freezer bags for up to 1 month. Reheat and fill after thawing.
• Reheating: Warm gently in a 325°F oven for 5–7 minutes or microwave for 10–15 seconds to take the chill off. Avoid overheating, which can toughen the dough.

FAQs

What is the best oil to use for frying bomboloni?
Use a neutral oil with a high smoke point like vegetable oil, canola, or sunflower oil. These oils give a clean fry without affecting flavor.

Can I make the dough in advance?
Yes. After the first rise, you can refrigerate the dough overnight to develop flavor. Bring it to room temperature before rolling and proceeding with the second rise.

How do I know the oil is the right temperature?
A candy thermometer is the most reliable method — aim for 350°F. If you don’t have one, drop a small piece of dough into the oil: it should sizzle and float to the top within a few seconds and begin browning.

Can bomboloni be baked instead of fried?
Yes, for a lighter option you can bake them at 375°F for 12–15 minutes until golden. They won’t have the exact crispiness of frying but will still be delicious when filled and coated in sugar.

What fillings work best?
Classic choices are chocolate-hazelnut spread, fruit jam, and vanilla pastry cream. For adult variations, try lemon curd or mascarpone mixed with a touch of honey.

Conclusion

Warm, tender, and blissfully sweet, these Italian Bomboloni are a wonderful way to bring bakery-quality pastries into your kitchen without complicated techniques. The dough is forgiving, the flavors are customizable, and the whole family will rally for the first bite. If you want to explore a well-loved version of this classic from an Italian-focused food site, check out Bomboloni – Italian Doughnuts – Inside The Rustic Kitchen for more background and inspiration. Enjoy making these at home and sharing them with friends and family — they’re proof that simple ingredients can create something unforgettable.

Italian Bomboloni

Creamy, pillowy, and irresistibly sweet, Italian Bomboloni are filled doughnuts that make mornings feel like a celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian

Servings 12 servings

Calories 200 kcal

Equipment

• Mixing Bowl
• Stand Mixer
• Candy Thermometer
• Piping Bag
• Deep Pot

Ingredients

  

Dry Ingredients

• 3 cups All-purpose flour Measured and scooped; room temperature
• 2.25 teaspoons Fast-acting dry yeast One standard packet
• 2 teaspoons Salt Fine
• 0.25 cup Granulated sugar Plus more for coating; room temperature
• 1 unit Zest of lemon Finely grated

Wet Ingredients

• 2 units Eggs Lightly beaten; room temperature
• 0.75 cup Whole milk Warmed to about 100–110°F / slightly warm
• 4 tablespoons Butter Softened; cubed
• 1 teaspoon Vanilla extract

Frying Ingredients

• 1 pot Vegetable oil For frying; enough for a pot depth of 3–4 inches

Fillings

• 1 cup Chocolate-hazelnut spread Or jam, or pastry cream; room temperature for easy piping

Instructions

 

• In a large bowl or in the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast, salt, sugar, and lemon zest until evenly combined.
• Add eggs, warmed milk, butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
• Knead the dough for 6–8 minutes until smooth and slightly sticky. If too sticky, add flour a teaspoon at a time.
• Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
• Punch down the dough and roll it to about 3/4-inch thickness. Cut rounds and place on parchment-lined baking sheets.
• Cover the rounds and let them rise again for about 1 hour until puffy.
• Heat vegetable oil to 350°F. Fry bomboloni in batches for 4–5 minutes until golden brown.
• Remove and drain on paper towels. Roll in granulated sugar while warm.
• Fill with chocolate-hazelnut spread, jam, or pastry cream using a piping bag.

Notes

For lighter bomboloni, avoid adding too much flour when rolling. You can also bake them at 375°F for a lighter option.

Keyword Fried, Sweet