Authentic Bomboloni Recipe – Fluffy Italian Donuts with Cream Filling

Bomboloni are Italy’s answer to the perfect doughnut—light, fluffy, and filled with luscious pastry cream or jam. These fried delights are especially popular in Tuscany, where they are enjoyed as a breakfast treat or a decadent dessert. If you love classic donuts with a gourmet touch, this authentic Bomboloni recipe is for you.

What Are Bomboloni?

Bomboloni are traditional Italian doughnuts made from a yeast dough that is fried until golden brown and then filled with pastry cream, chocolate, or jam. Unlike American donuts, Bomboloni don’t have a hole in the center, allowing them to hold more delicious filling. They originated in Tuscany and have since become a beloved treat across Italy, especially enjoyed at cafes and pastry shops.

Why Everyone Will Love This Recipe

• Authentic Italian Flavor: Inspired by traditional Tuscan bakeries.
• Incredibly Soft and Fluffy: The yeast dough ensures a light and airy texture.
• Versatile Fillings: Customize with pastry cream, Nutella, or fruit jam.
• Perfect for Any Occasion: Enjoy them for breakfast, as a snack, or a festive dessert.
• Easy to Make at Home: Simple ingredients and step-by-step guidance make it accessible for any home baker.

Cooking Tips for Perfect Bomboloni

• Use Fresh Yeast: Ensures a fluffy, airy dough.
• Maintain Oil Temperature: Keep it around 350°F (175°C) for even cooking.
• Allow Proper Rising Time: This helps develop the best texture and flavor.
• Use a Piping Bag for Filling: Makes filling Bomboloni easier and neater.
• Dust with Sugar While Warm: Helps the sugar stick for the perfect coating.

Frequently Asked Questions

What Can I Use Instead of Fresh Yeast?

You can substitute 7g (2 1/4 tsp) of active dry yeast. Activate it in warm milk with sugar before mixing it into the dough.

How Do I Know When the Bomboloni Are Cooked Inside?

Tap them lightly—if they sound hollow and feel light, they’re cooked. You can also check the internal temperature, which should be around 190°F (88°C).

Can I Use a Different Filling?

Yes! Try Nutella, ricotta cream, or even lemon curd for a unique twist.

Why Did My Bomboloni Turn Out Dense?

This can happen if the dough didn’t rise properly. Ensure your yeast is fresh and that the dough is kept in a warm environment during proofing.

Can I Bake Instead of Frying?

Yes! Bake at 350°F (175°C) for 12-15 minutes until golden brown, but note that the texture will be slightly different from the traditional fried version.

What Is the Best Way to Reheat Bomboloni?

Reheat Bomboloni in an oven at 300°F (150°C) for 5-7 minutes to restore their crispy exterior while keeping the inside soft.

How to Store Bomboloni

Store leftover Bomboloni in an airtight container at room temperature for up to 24 hours. To keep them fresh longer, refrigerate them for up to 3 days. Reheat in the microwave for a few seconds before serving.

How to Freeze Bomboloni

Freeze unfilled Bomboloni by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be frozen for up to 2 months. Thaw at room temperature and warm in the oven before filling.

How to Make Authentic Italian Bomboloni

In a small bowl, dissolve the fresh yeast in lukewarm milk. Add sugar and mix well to activate the yeast. In a large mixing bowl, whisk the eggs, vegetable oil, orange zest, and vanilla extract. Pour in the yeast mixture and stir until combined. Gradually add the all-purpose flour while mixing. Knead the dough until smooth and elastic. Cover the dough with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size.

Roll out the dough on a floured surface to about 1 cm thick. Use a round cutter (about 8 cm in diameter) to cut out discs. Place the dough discs on a parchment-lined baking tray, cover, and let them rise for another hour.

Heat peanut oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches, turning them until golden brown. Drain excess oil on paper towels.

Once slightly cooled, fill each Bombolone with pastry cream, jam, or Nutella using a piping bag. Dust with granulated sugar for a classic finish.

Serve and enjoy!