Italian Bomboloni
Bomboloni are Tuscany’s answer to the doughnut — round, golden, and impossibly soft once the yeast does its work. The dough is enriched with butter, eggs, and orange zest, which gives the crumb a faint citrus fragrance and a tender, pillowy texture that holds up beautifully whether you fill them or not.
The key is patience. Two rises are non-negotiable: the first builds structure, the second gives each round that light, airy lift before it hits the oil. Fry at a steady 340°F to 355°F, and roll them in granulated sugar the moment they come out. Serve them stuffed with pastry cream, jam, or Nutella.
Italian bomboloni are fried yeasted doughnuts from Tuscany, enriched with butter, orange zest, and eggs. The dough needs two full rises to develop that signature soft, cloud-like crumb. Roll them in sugar while still warm, then fill with pastry cream, jam, or your favorite spread.
Ingredients
Equipment
Method
- Combine the yeast and warm milk in a small bowl and stir gently. Let the mixture rest for 5 minutes until it turns slightly foamy and fragrant. This confirms the yeast is active before it goes into the dough.2 tsp active dry yeast, 1/2 cup warm whole milk, 1 orange, zested
- Add the all-purpose flour, bread flour, sugar, and salt to the bowl of a stand mixer fitted with the dough hook and whisk briefly to combine. Pour in the yeast mixture, then add the eggs, egg yolks, vanilla extract, and orange zest. Knead on medium speed for 5 minutes until the dough comes together into a smooth, cohesive mass.2 cups all-purpose flour, 2 cups bread flour, 1/3 cup granulated sugar, 1 tsp fine salt, 3 large eggs, 2 egg yolks, 1 tsp pure vanilla extract, 1 cup granulated sugar, 4 cups neutral oil
- With the mixer running on medium-low, add the softened butter one tablespoon at a time, waiting until each piece is fully absorbed before adding the next. Once all the butter is in, increase speed to medium and continue kneading for 10 minutes until the dough is silky, elastic, and slightly tacky but not sticky. Transfer to a lightly oiled large bowl, cover tightly with plastic wrap, and let rise at room temperature for 2 hours, or until the dough has tripled in volume.7 tbsp unsalted butter
- Punch the dough down firmly to release the gas. Turn it out onto a lightly floured surface and roll to a thickness of about 3/4 inch. Use a 3-inch round cookie cutter or the rim of a glass to cut out rounds, pressing straight down without twisting. Arrange the rounds on a parchment-lined baking sheet, leaving an inch of space between them. Cover loosely with plastic wrap and let rise for another 1 hour 30 minutes until noticeably puffed.
- Pour the oil into a deep heavy skillet or Dutch oven and heat over medium to 340°F to 355°F (170°C to 180°C), monitoring the temperature with a thermometer. Fry the bomboloni in batches of 3 to 4, without crowding, for about 3 minutes per side until they are a deep amber gold all around. Transfer to a wire rack set over paper towels to drain briefly.
- While the bomboloni are still warm, roll each one in granulated sugar until generously coated on all sides. Once slightly cooled but still warm, use a pastry bag fitted with a narrow tip to pipe your filling of choice — pastry cream, jam, or Nutella — through a small hole poked into the side of each one. Serve immediately for the best texture.pastry cream, jam, or Nutella
Nutrition
Notes
Keep the oil temperature steady between fries — let it come back to 340°F before each new batch so the dough cooks through without absorbing excess oil. Unfilled bomboloni can be stored at room temperature for up to one day and filled just before serving. This recipe uses Nutella as one suggested filling option; this recipe is not affiliated with or endorsed by Ferrero or the Nutella brand.
made these yesterday and they turned out so fluffy. my kids ate like four each which is saying something. will definitely be making again
followed the recipe exactly and had them ready in under an hour from start to finish. the dough was so easy to work with, way easier than i expected. took half of them to work and they were gone by lunch