Description
Bombolini, also known as Italian Donuts, are small, fluffy, and sweet fried dough treats that capture the authentic taste of Italy. Made with simple pantry staples like flour, yeast, milk, eggs, and butter, these delightful donuts are perfectly fried and dusted with sugar for a melt-in-your-mouth experience. Ideal for sharing and customizable with various fillings such as custard, jam, or Nutella, Bombolini bring light, airy texture and rich flavor to your kitchen.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (about 100-110°F)
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, softened
For Frying
- Vegetable oil, enough for deep frying (neutral-flavored oil)
For Dusting and Filling
- Powdered sugar or granulated sugar for dusting
- Optional fillings: jam, custard, Nutella, lemon curd, or other desired fillings
Instructions
- Prepare the Yeast Mixture: Warm the milk until comfortably warm to the touch (about 100–110°F). Stir in the sugar and active dry yeast, then let it sit for 5 to 10 minutes until bubbly and foamy, indicating the yeast is activated.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the eggs and softened butter to the yeast mixture, then gradually incorporate this liquid into the flour mixture. Stir until a sticky dough forms. Knead by hand or with a stand mixer fitted with a dough hook for about 8 to 10 minutes until smooth and elastic.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise until doubled in size, about 1 to 2 hours, developing the fluffy texture of Bombolini.
- Shape the Bombolini: Turn the risen dough onto a floured surface and roll it out to about 1/2 inch thickness. Use a round cutter or glass to cut out circles about 2 to 3 inches in diameter. Place these dough rounds on baking sheets lined with parchment paper. Cover and let rest for 30 to 45 minutes to puff slightly.
- Fry to Golden Perfection: Heat vegetable oil in a deep pot or fryer to 350°F. Carefully drop a few dough rounds into the hot oil, avoiding overcrowding. Fry each side for approximately 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- Add Filling and Sugar: If desired, fill the Bombolini while still warm by injecting jam, custard, or other fillings using a piping bag fitted with a small nozzle. Dust generously with powdered sugar or toss in granulated sugar for a classic finish.
Notes
- Maintain oil temperature at 350°F for even frying and to avoid greasy donuts.
- Allow dough to rise fully; patience results in fluffier Bombolini.
- Use fresh, active yeast for best dough rise.
- Drain fried Bombolini on paper towels to remove excess oil.
- Fill the donuts while they are warm for easier filling and better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Bombolini, Italian Donuts, fried dough, Italian street food, sweet treat, homemade donuts, fluffy donuts, custard-filled donuts, jam-filled donuts