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Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
Happy Monday! A new crazy week has begun, and really the only consolation I can give you is doughnuts! More specifically,Bomboloni, which are these absolutely mind-blowing Italian doughnuts. These are completely homemade and easier than you'd think! The only problem, as usual, is patience. You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Sooooo good. And SO worth the wait!
I had these all the time growing up in Italy, but really the last time I had these wonderful sugar bombs was the last time I took a trip there, which was like... a million years ago. Or more realistically like 4 years ago, but STILL. I even included a picture of bomboloni in this little recap travel post I wrote because they're amazing and I think everyone deserves to eat them.
I went very classic with my bomboloni this time, and I decided to coat them in granulated sugar and fill them with chantilly cream {or diplomat cream, depending on who you ask}, which is a heavenly combination of pastry cream {cream pasticcera} and whipped cream. If I could eat just one thing until the day I die, honestly it would probably be chantilly cream because it's SO incredibly yummy! It's rich thanks to the pastry cream but also light and fluffy due to the whipped cream that's folded in. Basically the best of both worlds. The only downside to this heavenly mixture is that the cream starts to deflate and liquify as it sits in the bomboloni, so I'd say stuff right before serving for best results!
These are absolutely incredible, and you'll fall in love with them! Make bomboloni at home and bring a little taste of Italy to you! 🙂
{recipe from Laboratorio Massari}
Note: due to the precise nature of this recipe,I am including the gram measurements as well as the cups/grams. If you can, I HIGHLY advise you to use a scale and use the grams!
Print Recipe
4.78 from 9 votes
bomboloni {italian doughnuts}
Prep Time3 hours hrs
Cook Time10 minutes mins
Total Time3 hours hrs 10 minutes mins
Course: Breakfast
Cuisine: Italian
Servings: 20 bomboloni
Author: Valentina | The Baking Fairy
Ingredients
- 250 g 2 cups bread flour
- 250 g 2 cups all-purpose flour
- 75 g heaping ⅓ cup granulated white sugar
- 100 g 7 tablespoon unsalted butter, at room temperature
- 20 g fresh cake yeast or 1 package 7g dry instant yeast
- 7 g 1 ½ teaspoon salt
- 150 g 3 whole large eggs
- 40 g 2 egg yolks
- 110 g ½ cup lukewarm water
- zest of 1 orange
- 1 teaspoon vanilla extract
- granulated sugar for coating
Instructions
First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.
In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.
Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.
Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for at least 2 hours until tripled in size.
After the first rise, lightly knead the dough, roll it out to 1.5 cm/0.5 inch thickness, and cut out rounds. I found a regular water glass to be the perfect size!
Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel. Allow the bomboloni to rise another hour and a half until they triple in size once more.
When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C {a frying thermometer comes in handy}.
Fry the bomboloni a few at a time, making sure to not crowd the pan. Fry them for about 3 minutes on each side, until they are golden brown, then drain off the excess oil, and set them on a wire rack to cool.
While they are still warm, pour some granulated sugar in a small bowl, and roll the bomboloni around until completely coated in the sugar.
Fill as desired {I have included a link to the chantilly cream below}, and enjoy!
*NOTE* I have read that you can also bake these at 350F for about 20 minutes instead of frying (but I have not personally tried it).
Here is a great recipe for Diplomat Cream similar to the one I used: Road to Pastry🙂
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Reader Interactions
Comments
Pamela @ BFG says
Donuts are my weakness - I can't get enough of them! I am totally in love with this recipeand will be enjoying in the very near future!
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Elsa | the whinery says
These look fantastic! I've never had bomboloni before, they look heavenly. I want to try them badly! 🙂
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Ana Fernandez says
OMG they look so delicious! would love to try them out! im always looking for great recipes like this!
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Akasha says
Have you ever tried these with gluten free flour?
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valentina says
Hi Akasha! I do not normally bake GF so I have not!
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Tina Tina bo bina says
If anyone tries it GF. let us know...I'd love to try!
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dana says
the link for the pastry creme does not work. could you email me the recipe please!
thank you!
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valentina says
Hi Dana! It is working fine for me, but here it is as a straight link rather than a coded link... let me know if it works any better! http://www.roadtopastry.com/blog/recipes/creams-custards-sauces/recipe-diplomat-cream
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Madhu Anvekar says
Hello,
What is the substitute for the bread flour ? Can i substitute the bread flour with the all purpose flour itself ?Reply
valentina says
Hi Madhu! Yes, using just all-purpose flour should work fine!
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Madhu Anvekar says
Thank you . 🙂
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Elvira says
if I only use APF, should I double it, as 500 grams, instead of 250?
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valentina says
Hi Elvira! Yes, you want your total amount of flour to be 500g so double the APF if you're not using the bread flour as well.
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Dorothy says
I would like to know how many eggs is 60grms?
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valentina says
Hi Dorothy! It depends on the size of the egg, but an extra large egg should weigh roughly 60g. I would use a scale if possible for accuracy!
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dera says
haloo.. i can not find fresh yeast. could it being replace by dry instant yeast?Reply
valentina says
Hi Dera! Yes, you can just use one standard package (7g) of dry instant yeast in place of the fresh yeast!
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dera says
Hi Valentina...
Sorry, I have more questions..
if i freeze the dough in the freezer and then i take them out a night before, will the dough rise again just like if Ididn't freeze them? How many hours exactly I need after I take out the dough from the freezer until they're ready to fry?Where I should place a frozen dough? in the refrigerator or in a room temperature place or in warm place? should it being cover with cling wrap or not?
Thank you before for your kindly response..Reply
valentina says
Hi Dera! No need to apologize, I am here to help 🙂 So yes, if you freeze the dough and then take it out the night before you want it, it should rise just as if you hadn't frozen it. Obviously it will take a little longer because it will have to thaw but the results should be the same. I would recommend putting the dough on a baking sheet lined with wax paper or parchment paper at room temperature, and covering it with plastic wrap. If you want to keep the dough a little warmer, I would say you can also put a towel over the top of the plastic wrap. As for exact times, I am not sure but I would say to give them a minimum of 8 hours to thaw and rise. Let me know if you have any more questions!
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dera says
Thank you so much for your answer.
I just plan to make them a day before, so I can fry them in the morning for my husband and he can bring the donuts to the office,, he really loves this bamboloni.. 🙂Reply
Chantal says
What is cake yeast? I have never seen that so I am not sure we have that in Canada. If not what can I replace it with?
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valentina says
Hi Chantal! Cake yeast is fresh yeast that is sold in the refrigerated section in a little "cake" - it almost looks like a large bouillon cube. It is hard to find here as well, so I included in the instructions that you can substitute with a packet of instant dry yeast!
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Janet says
What's with the measurements..no way do I know this...
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valentina says
Hi Janet! If you own a scale, gram measurements are super easy to figure out! You are welcome to use a converter to switch the measurements to cups but because cups go by volume and not by weight, I can't guarantee that everything would turn out exactly right. If you are interested, I can definitely help you with the conversion!
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Hannah says
Hi,
Just wondering if the texture/taste of the baked bomboloni are the same as the fried? I heard they can be more cakey and dense.Reply
valentina says
Hi Hannah! So personally I haven't tried baking them so I can't attest if that's true or not! I did bake some sweet potato doughnuts WAY back in the day and I remember those being very light and fluffy. Again, I can't guarantee the same for this recipe as I haven't tried it. If you do bake them, let me know what you think!
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Lovely Lilleby says
Thank you for sharing your bomboloni recipe. I prepare them for our NYE dinner... Greetings from Germany!Reply
valentina says
Thank you so much for making my recipe! <3 Hope you enjoy them!!
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Susie Chamblee says
Hi Valentina and a very Happy New Year to you!! I am full-blooded Italian (yup all 4 grandparents came over to America on a boat and went through Ellis Island before settling in Erie, PA) where I grew up right next door to my Nonna and Papa's Italian restaurant called "Serafini's Cafe" (they opened in 1938 and it is still opened today!!) and all the siblings lived next door or across the street - all us cousins were very close and there were a lot of us...LOL!! I've even had an Italian restaurant of my own for over 8 years and we made everything from scratch!! I LOVE TO COOK FOR OTHERS!! And 'doughnuts' are my downfall for sure!! I can pass up a lot of things including Lobster which is my absolute favorite item to eat BUT I just can't pass up a doughnut!! I make a killer Tiramisu but I have never had a Bomboloni!! And I can hardly wait to try your recipe!! You are very kind to share your talents and passions with all of us!! So thank you very much. If you'd ever like to swap some authentic Italian recipes you can reach me at [emailprotected]. Thank you again for sharing 'Bella Bella'....!!
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valentina says
Thank you so much for your comment, Susie! You totally just made my day! How fun that you're full-blooded Italian like me. This was my first time making bomboloni and my family absolutely love them. I hope you love them too! 🙂
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Kathleen says
Susie, I was just reading your comments and I got so excited because I went to school in Erie at Gannon many moons ago. When parents visited or if there was a male suitor who who wanted to impress we went to Serafini’s! I never heard the back story of the siblings who started it, which is charming. I am so glad to learn that it is still in business. Do many of the cousins still run it and are they still a close knit family for the most part? Thanks for sharing your story. It sparked a warm memory for me. I now live in Lancaster PA and carry wonderful memories of my time in Erie. Do you still live there?
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Hajera says
Hi Valentina ur Bamboos looks very good can't wait to try them.i just want to know how did u fill the cream in them not sure hw to do it.
Thank ypuReply
valentina says
Hi Hajera! I used a decorating bag with a long tip that is made especially for filling! You should be able to buy this at a craft or cake store or even on Amazon 🙂 If you can't find one, you could probably make a slightly bigger hole on the side of the bomboloni and use a plain baggie to fill. Here is a link to the decorating tip if you are interested. Hope this helps!!
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Hajera says
Lol sorry about the typing error its bamboloni
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Caterina says
I can´t wait to try it! Do you think I can use this same dough to make donuts?
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Caterina says
Oh and one more question, do I need to cover them with the oil or just up to the middle?
See AlsoMushroom Stuffed Potato CakesReply
valentina says
Hi Caterina! Yes you can definitely use the dough to make donuts with holes! 🙂 When they are in the frying oil, the oil should come up to the middle of the donut but do make sure that they're floating and not touching the bottom of the pot. Hope that helps!
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Chris says
Hi, thankyou for sharing the recipe. This dough seems very rich , must be veryy yummm ^^ Just wondering do i need to make sure the dough has developed gluten like when we make bread? Do we need the window pane test?
ThanksReply
valentina says
Hi Chris, thank you for your comment! I personally did not do the windowpane test to check for gluten but I'm sure it would not hurt if you wanted to double check 🙂 Hope this helps.
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Amal says
Thank u for sharing, i love it....
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Rob says
Instruction on how you filled them would be greatly appreciated.
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valentina says
Hi Rob! To fill them, I used a special long and skinny piping tip for filling pastries (it looks something like this: https://amzn.to/2JluUiL). It makes it a lot easier! If you don't have this, I would suggest cutting a small hole on the side of a doughnut with a knife, filling a zip-top bag with the filling, and squeezing the filling into the small opening you just made. It would be a bit messier but should still work! Hope this helps.
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Liz @ Books n' Cooks says
Oh man, Valentina. These look like they're to die for! Totally my type of doughnut with that amazing vanilla cream filling.
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Kate says
Made these today n they are very delicious.the recipe is easy to follow.didnt fill mine with anything but next time i will make the pastry cream
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Tehmeena says
Hi dear, loved the recipe. M from Mombasa Kenya would like to ask u ist ok if I make them n fry them a day before? Or I make the dough n cut them to shapes n keep them refrigerated and fry next morning will the texture be the same dear? Pls advReply
Carla says
I have to say mine didnt feel very fluffy, not sure why, taste was there , just would have wanted them to be fluffier, when piping I found them not being filled very much as I would have liked .
Overall a nice recipeReply
Bb says
All purpose flour is not common where I live. Can I use all hard flour?
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valentina says
If you have pastry flour as an option, I think a blend of hard flour and pastry would be best! I am afraid all hard flour would be too heavy but I have not tried it myself.
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Maria says
How long can these be kept for after being made and how should they be stored? Thanks!
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Anna says
How many does this recipe make?
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Rita says
Hi Valentina,
Another full-blooded Italian here from “the land down under”. Thank you for this wonderful recipe, I’m so glad for the weight measurements for the dry ingredients, as I prefer co*king & baking this way. I know that the US measures are mainly volume, and for liquid ingredients I do use cups but it’s mainly for flour that I get a little worried about.
Kindest regards
Rita
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Myles Luckritz says
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Joelle says
Good morning
I’m trying to understand for the freezing the Dough, do you freeze it right after you make it or after it rises? Thank you so much for sharing your recipeReply
Alicia says
Yes, you should freeze right away and make sure you leave lots of time for your dough to thaw and rise when you're ready to use it
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Daniela Battistoni says
Hello,
I’d like to bring these to work. Is it better to make the dough the night before and fry and fill them in the morning OR is it better to make the dough the night and fry them so all I need to do in the morning is full them. I don’t want them to go stale overnight. Thank you!Reply
Sherry says
Ready to tackle doughnuts with my husband yep gotta love a man that gets in the kitchen and actually enjoys it.
I am curious if you think I can make dough in the bread machine on the dough setting? Thinking just a shortcut as time constraints limit our projects on the weekends.
We bake & take to the neighbors after sampling then file recipe in the Recipes worth Repeating for future use. It makes people happy which in turn brings joy to our hearts.Thank you in advance for your response and Happy New Year.
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valentina says
Hi Sherry! Unfortunately I don't own a bread machine so I have no idea! Do let me know if you end up using it. I'm curious to know how it turns out! Happy baking!
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Aly says
Any recommendations on adjusting for baking this in a high altitude environment?
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Alicia says
Thank you for this recipe! Just finished making some and they are amazing! First time making donuts and I'm glad I choose your recipe!Reply
Fatima says
Can we make the dough using hand mixer or mix and knead it by hand?
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valentina says
Hi Fatima! You can definitely make the dough by hand. I don’t recommend using a hand mixer as I don’t think it would be powerful enough, but you can try if you have a dough hook attachment for it!
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Shah says
Hi Valentina,
May I ask how long did it roughly take for you to reach window pane stage? And how important is this step?
Thank you!!!
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Ash says
Hi! When i cut out rounds from the rolled out dough, it'll usually shrink in size. What is possibly wrong? 🙁
My doughnuts usually turn out small. Fluffy but small.Reply
valentina says
Hi Ash! After you knead the dough and roll it out, let it rest for a couple of minutes to let the gluten relax! It's normal that the dough will want to shrink back if it's just been handled. Letting it hang out for a few minutes should help with the shrinkage. Let me know if that helps!!
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Ash says
Hey Valentina!
Meaning before i cut them out into circles, i let them rest? Because this us the step that gives me the biggest problems. Lol. I roll them out, and right before i cut them out into circles, they shrink after i try to roll them out nicely.
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valentina says
Yes! So after you lightly knead the dough in step 5, let it hang out on the counter for 5, even 10 minutes so the gluten can relax again. It should then have a lot less shrinkage when you roll it out and cut it!
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fatima says
can you use this dough to make simple donuts
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Tamzin says
Fatima yes, that's what I did, I left out the zest, we rolled them in cinnamon sugar and devoured them! The donuts I have left over we will fill with jam or custard
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Tamzin says
Oh my goodness, absolutely fabulous! Watched a YouTube video of these being made in Italy, wanted to give them a go as desperately miss this style of donut. Came across your recipe and I have just sat down after making them and devouring a "couple"
Thank you this is a keeper!!Reply
Suzanne says
This looks delicious, thank you for sharing!
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Christy says
I don't see the chantilly pastry cream recipe anywhere in recipes or a link. Can you provide it? I had a beautiful cream filling, yellowish tint in Northern Italy a few years ago.
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valentina says
Hi Christy, here is a link to a recipe by Road To Pastry which I recommend - the link is in the post as well but it's easy to miss it! http://www.roadtopastry.com/blog/recipes/creams-custards-sauces/recipe-diplomat-cream
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Jody says
The grocery store I shop at has these but they are filled with lemon or nutella the lemon ones are my favorite.
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PRACHI SHARMA says
Hello, Greetings from India!
Is there any substitute for eggs? My mom doesn't eat eggs and I've been dying to make Bombolonis at home. Please let know if there's anyway that I can sub the eggs without affecting the texture and taste much. thank you!Reply
valentina says
Hi Prachi! Thank you for your comment! My go-to egg substitute is ground flaxseed mixed with water, however I have not personally tested it in this recipe. That could be used to substitute the whole eggs, but I am not sure for the extra egg yolks. Honestly I would recommend finding a fully vegan doughnut recipe for best results (you can always substitute the vegan dairy replacers for actual dairy products).
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Laura says
This recipe has what I've been looking for...Have you ever proved these in the fridge over night (after being cut)? If so, what would be the process? Take them out about an hour before frying so they can come to room temp?
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Diana says
Hi there. Can these be stored on the countertop at room temperature overnight? Or should you store in the fridge? Thanks
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valentina says
Hi Diana! I would store them at room temperature if empty - or in the fridge if filled. I wouldn’t want the pastry cream to go sour! You can microwave these for a few seconds before eating them 🙂
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Aia Elsheikh says
I'm really excited to try this recipe!! Is it okay if I leave the dough over night?
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JIM says
THESE REMIND ME OF HAWAIIAN (PORTUGUESE) MALASADAS! THEY LOK JUST LIKE THEM. I'M LOOKING FORWARD TO TRYING THE RECIPE.
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