Delicious Homemade Bomboloni: Italian Doughnut Recipe

Ingredients

500g all-purpose flour
60g sugar
10g salt
15g fresh yeast (or 7g dry yeast)
250ml whole milk, lukewarm
3 large eggs
80g unsalted butter, at room temperature
1 teaspoon of vanilla extract
Zest of 1 lemon
1 litre of vegetable oil, for frying
200g of your favourite jam or custard for filling
100g sugar, for coating

Steps and instructions

In a large bowl, combine the flour, sugar, and salt.
In a separate small bowl, dissolve the yeast in the lukewarm milk.
Make a well in the center of the dry ingredients and add in the yeast mixture, eggs, butter, vanilla extract and lemon zest. Mix until a dough forms.
Knead the dough on a lightly floured surface until it's smooth and elastic. This should take about 10 minutes.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and roll it out to a thickness of about 1.5 cm.
Using a round cookie cutter, cut out circles from the dough and place them on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another hour.
Heat the vegetable oil in a deep fryer or large pan to 180C/350F. Fry the bomboloni a few at a time, turning them often, until they are golden brown. This should take about 3 minutes per bombolone.
Remove the bomboloni from the oil using a slotted spoon and drain them on a plate lined with paper towels.
While they're still warm, roll the bomboloni in sugar to coat them evenly.
Once the bomboloni have cooled a bit, fill them with your choice of jam or custard using a piping bag.

Tools for making

Mixing Bowl - A large bowl for combining and kneading the dough.
Measuring Cups and Spoons - To accurately measure the ingredients.
Baking Sheet - A flat sheet used to place the cut-out bomboloni dough circles for rising and baking.
Parchment Paper - Used to line the baking sheet and prevent the dough from sticking.
Rolling Pin - A tool used for rolling out the dough to the desired thickness.
Round Cookie Cutter - To cut out circles of dough for the bomboloni.
Kitchen Towel - Used to cover the dough while it rises and keeps it moist.
Deep Fryer or Large Pan - For frying the bomboloni in vegetable oil.
Slotted Spoon - To remove the fried bomboloni from the oil.
Plate and Paper Towels - To drain the excess oil from the bomboloni after frying.
Piping Bag - Used to fill the bomboloni with jam or custard.

Recipe variations

Use different types of flour such as whole wheat flour or bread flour for a variation in texture and flavor.
Add a teaspoon of ground cinnamon or nutmeg to the dough for a hint of spice.
Replace the sugar coating with powdered sugar or cinnamon sugar for a different taste.
Experiment with different fillings such as chocolate ganache, lemon curd, or Nutella.
Add a tablespoon of your favorite liqueur, such as rum or orange liqueur, to the dough for an extra kick of flavor.
Try filling the bomboloni with savory fillings like cheese, ham, or spinach for a delicious savory option.
Make mini bomboloni by cutting the dough into smaller circles and adjusting the frying time accordingly.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Recipe overview

Indulge in a taste of Italy with this delicious Bomboloni recipe. Bomboloni are fluffy, sweet doughnuts originating from Tuscany and they're a delight you won't be able to resist. Made with simple pantry ingredients, these filled doughnuts are rolled in sugar for an extra sweet finish. This recipe will guide you through the process of making the dough, letting it rise, shaping the bomboloni, and frying them to perfection. Finally, you'll fill them with your choice of jam or custard for a surprise burst of flavor. Expect a fun baking project that results in a batch of irresistible, bakery-worthy treats right in your own kitchen. Happy baking!

Common questions

How long does it take for the dough to rise? The dough will take about 2 hours to double in size during the first rise, and another hour during the second rise.
Can I use dry yeast instead of fresh yeast? Yes, you can substitute 15g of fresh yeast with 7g of dry yeast. Just make sure to activate the dry yeast according to the package instructions before adding it to the dough.
Can I use a different type of oil for frying? Yes, you can use other neutral-flavored oils such as canola or sunflower oil for frying the bomboloni.
Can I bake the bomboloni instead of frying? Traditionally, bomboloni are fried to achieve their signature texture. However, if you prefer to bake them, you can place the cut dough circles on a baking sheet lined with parchment paper and bake them at 180C/350F for about 12-15 minutes, or until golden brown.
Can I freeze the bomboloni? Yes, you can freeze the bomboloni before frying them. Once the dough circles are cut, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to fry, allow them to thaw and rise before frying as instructed.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Cookie Cutter - A round cookie cutter for shaping the bomboloni dough.
Baking Sheet - A sheet pan lined with parchment paper for placing the cut-out bomboloni dough.
Kitchen Towel - A clean kitchen towel for covering the dough while it rises.
Deep Fryer - A deep fryer or large pan for frying the bomboloni.
Slotted Spoon - A slotted spoon for removing the bomboloni from the oil.
Paper Towels - Paper towels for draining the fried bomboloni.
Piping Bag - A piping bag for filling the bomboloni with jam or custard.

Origin stories

Bomboloni, the much adored Italian doughnut, has a charming origin story that is as delightful as the dessert itself. It's said that bomboloni were invented by an industrious Tuscan chef in the 19th century. As the legend goes, the chef's wife would often lament that the doughnuts he made were too light and airy. She wanted something more substantial, a dessert that would not only satisfy her sweet tooth but also her appetite. Rising to the challenge, the devoted chef devised a delightful solution: he would stuff his doughnuts with rich and creamy custard, thereby creating a dessert that was both sweet and satisfying. His ingenious creation was named "bomboloni", which translates to "big bombs", a fitting name for these explosively delicious treats. Over the years, these Tuscan treasures have become a staple in Italian bakeries, with variations featuring a multitude of fillings, from traditional custard to innovative flavours like Nutella and fruit jams. Whether enjoyed as a morning indulgence or an after-dinner delight, bomboloni continue to explode with popularity, much to the delight of dessert lovers around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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