Golden, fluffy, and filled with joy — Bombolini are Italy’s answer to donuts, and they are simply divine. These soft, pillowy Italian donuts are often filled with custard, jam, Nutella, or pastry cream and rolled in sugar. Perfectly crisp on the outside and soft and airy inside, Bombolini (singular: bombolone) are a staple in Italian pastry shops and bakeries, especially during Carnevale and other festive occasions.
Unlike typical American donuts, Bombolini are yeast-based and often enriched with egg yolks and butter for a luxurious bite. Whether served plain or with a decadent filling, these treats are guaranteed to become a beloved addition to your baking repertoire.
Why You’ll Love Bombolini
- Light and Airy: Thanks to the yeast and egg yolks.
- Versatile: Fill with pastry cream, fruit jam, or chocolate.
- Perfect for Any Time: Breakfast, dessert, or snack.
- Authentic Italian Flavor: A true taste of Italy at home.
- Crowd-Pleaser: Universally loved, especially when served warm.
Ingredients (Dough)
- 2¼ teaspoons instant yeast (1 standard packet)
- ½ cup lukewarm milk 🥛
- 3 tablespoons granulated sugar 🍚
- 2½ cups all-purpose flour 🌾
- 2 tablespoons potato starch (optional, for extra fluffiness) 🥔
- ¼ teaspoon salt 🧂
- 3 egg yolks 🥚
- ¼ cup unsalted butter, softened 🧈
Additional (for frying and coating):
- Neutral oil (such as canola or vegetable), for frying
- Granulated sugar, for rolling
Optional Fillings:
- Vanilla pastry cream
- Fruit preserves or jam
- Nutella or chocolate ganache
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, mix lukewarm milk with the sugar and sprinkle in the yeast. Let it sit for 5–10 minutes until foamy. This means your yeast is active.
Step 2: Make the Dough
In a large bowl or stand mixer fitted with a dough hook, combine the flour, potato starch (if using), and salt.
Add the foamy yeast mixture, egg yolks, and softened butter. Mix on low speed until a dough forms, then knead on medium speed (or by hand) for about 8–10 minutes until smooth, soft, and elastic.
The dough should be tacky but not sticky. If too wet, add a bit more flour; if too dry, add a splash more milk.
Step 3: First Rise
Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 4: Shape the Bombolini
Punch down the dough and roll it out on a lightly floured surface to about ¾-inch thickness.
Using a round cutter (about 2½ to 3 inches in diameter), cut out circles and place them on a parchment-lined tray. Gather and re-roll scraps as needed.
Cover with a towel and let the rounds rest and rise again for 30–45 minutes until puffy.
Step 5: Fry the Bombolini
In a deep, heavy-bottomed pot, heat neutral oil to 350°F (175°C). Fry a few bombolini at a time, turning once, until golden brown on both sides (about 2–3 minutes per side).
Use a slotted spoon to transfer them to a paper towel-lined tray to drain excess oil.
Step 6: Coat with Sugar
While still warm, roll each donut in granulated sugar until evenly coated.
Step 7: Fill (Optional)
If desired, use a piping bag fitted with a long nozzle to fill the center of each bombolone with pastry cream, jam, or Nutella. Insert the nozzle into the side of each donut and gently squeeze until filled.
Nutrition Info (Approximate per Bombolone, unfrosted, unfilled)
- Calories: ~220 kcal
- Fat: ~10g
- Carbohydrates: ~28g
- Protein: ~4g
- Sugar: ~6g
- Fiber: ~1g
Note: Calories will increase based on the type and amount of filling.
Tips for Success
- Don’t Skip the Second Rise: It ensures light, airy donuts.
- Use a Thermometer: Keep oil at a steady 350°F to avoid greasy or undercooked donuts.
- Fry in Batches: Don’t overcrowd the pan, which drops oil temperature.
- Coat While Warm: Sugar sticks better to warm donuts.
- Get Creative with Fillings: Classic pastry cream is traditional, but Nutella or lemon curd work beautifully too.
Storage & Make-Ahead
- Best Fresh: Bombolini are best enjoyed the day they’re made.
- Short-Term Storage: Store in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze unfried rounds after shaping for up to 1 month. Thaw and rise before frying.
- Reheating: Warm in the microwave for 10–15 seconds before serving.
Flavor Variations
- Cinnamon Sugar Bombolini: Mix cinnamon into the coating sugar.
- Lemon Zest Dough: Add lemon zest to the dough for brightness.
- Vanilla Glaze: Drizzle with a simple vanilla glaze instead of rolling in sugar.
- Chocolate Dipped: Dip half of each donut in melted chocolate and sprinkle with chopped hazelnuts.
Serving Suggestions
- Coffee or Espresso: The perfect morning pairing.
- Dessert Platter: Serve filled bombolini as part of a dessert spread.
- Holiday Treat: Great for festive brunches or parties.
The Italian Tradition
Bombolini are beloved across Italy, especially in Tuscany and Rome, where they’re often sold fresh from bakery counters and cafes. Sometimes they’re dusted with powdered sugar, sometimes filled with crema pasticcera, but always served with a sense of joy.
The name comes from “bomba,” which means bomb in Italian — a cheeky nod to their round shape and flavor explosion.
Final Thoughts
There’s a reason Bombolini are adored all over Italy and beyond — they’re pillowy, golden bites of joy. With a rich dough enriched by egg yolks and butter, fried to perfection, and filled or coated just how you like them, they offer the perfect blend of texture, flavor, and indulgence.
Whether you’re making them for a celebration, brunch with friends, or just because, these Italian donuts bring a little magic to your kitchen. And once you’ve tried them fresh and warm, you’ll never look at store-bought donuts the same way again.