Bombolini Italian Donuts

Bombolini — soft, pillowy Italian donuts — are little balls of fried dough filled with creamy pastry or jam and coated in sugar. They’re golden on the outside, tender on the inside, and absolutely irresistible. Whether I fill them with custard, chocolate, or fruit preserves, these homemade donuts make me feel like I’ve stepped into an Italian bakery.

Why You’ll Love This Recipe

I love Bombolini because they’re rich yet airy, simple yet indulgent. Unlike dense donuts, these are light and fluffy with a delicate sweetness. They’re perfect for special mornings, celebrations, or whenever I want to impress without making something too complicated. Freshly fried and rolled in sugar, they’re a treat I always look forward to.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Whole milk, warm

• Granulated sugar

• Eggs

• Unsalted butter, softened

• Salt

• Lemon zest or orange zest (optional, for a citrus touch)

• Oil for frying (vegetable or canola)

• Extra sugar for coating

Optional fillings:

• Pastry cream

• Chocolate ganache

• Fruit preserves or jam

• Nutella

• Whipped cream or ricotta sweetened with sugar

directions

1. I start by dissolving the yeast in warm milk with a bit of sugar and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I mix flour, the remaining sugar, salt, and citrus zest. I add the yeast mixture, eggs, and softened butter, then knead the dough until smooth and elastic.

3. I cover the dough and let it rise in a warm place for about 1 to 1.5 hours, until doubled in size.

4. Once risen, I punch down the dough, roll it out to about ½-inch thickness, and cut into small rounds using a cutter or glass.

5. I place the rounds on a lined tray, cover them, and let them rise again for about 30 minutes until puffy.

6. I heat oil in a deep pot to 350°F (175°C) and fry the donuts in batches, turning once, until golden on both sides.

7. I remove them with a slotted spoon, drain briefly on paper towels, then roll them in sugar while still warm.

8. Once cooled slightly, I fill the donuts using a piping bag fitted with a round or star tip and serve immediately.

Servings and timing

This recipe makes about 15–18 bombolini and takes roughly 2.5 hours from start to finish — including rising time.

Variations

Sometimes I flavor the dough with vanilla or almond extract instead of citrus zest. I’ve filled them with lemon curd, mascarpone, or even savory fillings like herbed ricotta for a twist. For a fun finish, I dust them with powdered sugar or cinnamon sugar instead of plain granulated sugar.

storage/reheating

Bombolini are best eaten fresh, but I store leftovers in an airtight container at room temperature for up to 1 day. If filled with cream, I refrigerate them and eat within 2 days. To revive them, I warm unfilled donuts in the oven for a few minutes at low heat — but once filled, I enjoy them as-is.

FAQs

Can I make the dough ahead of time?

Yes. I prepare the dough and let it rise in the fridge overnight. In the morning, I let it come to room temperature before shaping and frying.

Do I need a stand mixer?

No. I’ve kneaded the dough by hand plenty of times — it just takes a little more effort but still comes out great.

What oil is best for frying?

I use a neutral oil like canola or vegetable oil with a high smoke point. I keep the oil at 350°F for even frying.

Can I bake bombolini instead?

Technically yes, but they won’t have the same texture. If I want to bake them, I brush with butter and bake at 375°F until golden, then roll in sugar.

How do I fill them?

I use a piping bag with a metal tip, gently pushing into the side or top of the donut. I pipe slowly to avoid overfilling.

Conclusion

Bombolini are a classic Italian treat that’s surprisingly easy to make at home. With their soft, sugar-coated exterior and creamy center, they’re a joy to eat and even more fun to share. Whether I fill them with custard, jam, or chocolate, these donuts always bring a little bit of Italy into my kitchen — and I never stop at just one.

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