Bomboloni (Italian Doughnuts)

Bomboloni (Italian Doughnuts)

Finally got to try making bomboloni!  Bomboloni are Italian filled doughnuts.  They are small and round (just like bombs, hence the name, according to wikipedia) and so light and delicious especially with chocolate that you may not notice that you’ve already eaten a lot. Don’t make too much if you don’t want that to happen- you can freeze half of the dough for next time or just halved the recipe if you’re  trying this for the first know, if  in case you didn’t like it, it’s not so much of a waste…but that’s not gonna happen-you are definitely gonna love these babies! 🙂

especially with chocolate…Mmmmmm!

Try making it yourself  this weekend with your family!


Make the bomboloni dough by combining a little of the flour, water, yeast and sugar in a bowl

mix until smooth, cover with plastic wrap, set aside until it becomes foamy

mix the rest of the ingredients, adding flour a little at a time

mix using dough hook until comes off of  the sides of the bowl

form into a ball and refrigerate overnight

it’ll grow like this, transfer to a lightly floured surface and let it come to room temp before

rolling it slightly and cutting it into circles or flowers

or any shape you want..lay cut dough into a lightly greased pan, let rise for at least half an hour more before frying in hot oil.  Drain in paper towels

roll bomboloni in sugar and serve with lemon curd or melted chocolate

or just serve them plain..with coffee or chocolate drink

Bomboloni (Italian Doughnuts)
Recipe type: Dessert, Sweets, Doughnut
  • 16 ounces/ 225 grams all-purpose flour
  • 1 teaspoons instant yeast
  • 50 grams sugar
  • ¼ cup/ 65 ml water, room temperature
  • 3easpoons/ 15 ml milk, room temperature
  • 3 egg yolks
  • 2 teaspoons vanilla oil /extract
  • ½ teaspoon fine salt
  • ½ tablespoons vegetable oil
  • Vegetable or corn oil, for deep frying
  • 2 tablespoons granulated sugar
  1. In the bowl of an electric mixer, bring together 50 grams of flour, yeast, half the sugar, and water. Stir the ingredients and mix until smooth. Cover with a plastic wrap and leave to rest in a warm place until the mixture is foamy (about an hour).
  2. Add the milk, egg yolks, vanilla and salt to the mixture and use a dough hook on low speed to incorporate the ingredients.
  3. Slowly add the rest of the flour a few tablespoons at a time. Add the oil and mix for another 4-5 minutes until the dough is smooth. Cover with plastic wrap and refrigerate overnight.
  4. When ready to cook, transfer the dough to a lightly floured surface, and let it warm up a little before rolling it out, about 15 minutes.
  5. Roll out the dough to half-inch thickness and cut out rounds with a 1.5-inch diameter cutter; Pat any leftover dough into a rectangle and cut more circles out of it.
  6. Heat the oil in a deep-fryer or heavy-bottomed saucepan to 350F/180C. Deep-fry, without crowding the pan, turning each disc once or twice for even browning, until puffed and golden.
  7. Drain on paper towels and roll in sugar before serving with lemon curd on the side or melted chocolate..yum!


2 Responses to "Bomboloni (Italian Doughnuts)"

  1. Jeannie   September 17, 2012 at 10:51 pm

    That looks so soft and yummy! Eating with lemon curd must be very delicious!

  2. Belinda @zomppa   September 15, 2012 at 6:50 pm

    These are definitely the bomb!! Wow – could not restrain from just one.


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