Quick and Easy Bomboloni Recipe

One bite of these light and airy Bomboloni will make you love them. Italian doughnuts with pastry cream or chocolate hazelnut spread are delicious.  

For the Doughnuts: – ▢4 cups all-purpose flour (480g) – ▢¾ cup granulated sugar divided (150g) – ▢2¼ teaspoons rapid-rise yeast (instant yeast) (7g) – ▢½ cup unsalted butter diced and softened (113g) – ▢½ cup warm whole milk (100F-110F) (120mL) – ▢3 large eggs room temperature – ▢1 teaspoon vanilla extract – ▢1/8 teaspoon salt – ▢Vegetable oil for frying For the Filling: – ▢1½ cups pastry cream or chocolate hazelnut spread


For Donuts: Lightly oil a large bowl. In a stand mixer bowl, mix flour, ½ cup sugar, and yeast. Mix well. Apply softened butter to flour. Mix milk and eggs in a small bowl. Mix milk, vanilla, and salt with flour.  

Step 1

For a smooth, elastic dough, beat on low speed with the dough hook attachment for 10 minutes. Dough should be sticky but not stick to clean fingers.  

Step 2

Place dough on a surface. Knead 4–5 times to make a ball. Flourless surface is ideal. Turn the dough in the oiled basin. Cover and allow to rise for 1½ hours in a warm environment until doubled in size.  

Step 3

Cut 12 (4x4)-inch parchment paper squares while dough rises. On baking sheet. Punch down and place rising dough on a clean surface. Knead dough 4–5 times and form a ball.  

Step 4

Make a ¾-inch thick rectangle from the dough. A 3-inch round cookie cutter makes 12 rounds from dough. Reroll dough scraps if needed. Each dough circle needs parchment squares. Allow to double in size for 1 hour in a warm place with loose cover.  

Step 5

When dough is almost fully risen, fill a large Dutch oven with 3-inch-deep oil. Place a deep-fry thermometer in and heat on medium till 300°F–310°F.  

Step 6

Wrap a rimmed baking sheet in paper towels. Place the remaining ¼ cup sugar in a bowl. Lift 2–3 dough circles by the parchment and place them dough-side down in the oil. Remove parchment with tongs.   

Step 7

After 2½ minutes, flip and cook for 2½ more minutes until both sides are a deep golden brown. Remove with a slotted spoon or spider and drain on paper towels. Let cool 2 minutes. Roll doughnuts in remaining sugar. Cool completely on a wire rack.  

Step 8

For Filling: After cooling, cut each doughnut's side with a little knife. Put filling in a large round-tip piping bag. Fill each slit with tip. Fresh doughnuts are best, but airtight leftovers can be refrigerated for three days.

Step 9

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