Bomboloni Italian Donuts Treat

This traditional Italian treat brings a taste of Italy's cafes right to your kitchen. These pillowy, sugar-dusted donuts filled with luscious custard are a labor of love that delivers irresistible results. The slightly enriched dough creates that perfect balance between light texture and indulgent flavor.

I first made bomboloni after returning from a trip to Florence where I became obsessed with these morning treats. Now they're our Sunday tradition, with my kids arguing over who gets to roll them in sugar.

Ingredients

For the Bomboloni Dough

• Strong bread flour: provides structure and chew
• 00 flour or all purpose flour: creates tenderness
• Eggs: add richness and color to the dough
• Butter: enriches the dough for that melt in your mouth quality
• Granulated sugar: for mild sweetness in the dough itself
• Lukewarm milk: activates the yeast and adds softness
• Vanilla paste: offers concentrated flavor
• Fast action yeast: ensures reliable rising
• Salt: enhances all the flavors and balances sweetness
• Caster or confectioners sugar: for that signature sweet coating
• Neutral oil: for frying ensures clean flavor

For the Optional Pastry Cream

• Egg yolks: provide richness and thickening power
• Milk: forms the creamy base
• Cornstarch: ensures proper thickness without graininess
• Sugar: sweetens the filling to perfect balance
• Vanilla paste: adds aromatic flavor
• Lemon zest: brightens all the other flavors

Step-by-Step Instructions

Mixing the Dough:

Combine the flours sugar and yeast in your stand mixer bowl. This initial dry mixing ensures everything will incorporate evenly later. Add your softened butter pieces scattered over the top followed by eggs milk vanilla and salt. The butter should be truly soft but not melting for proper incorporation.

Kneading Process:

Attach your dough hook and knead at low speed for a full 10 minutes. This develops the gluten structure needed for those characteristic stretchy bubbles inside. The dough will transform before your eyes from shaggy to smooth. It should feel slightly tacky but not sticky when done. Many bakers make the mistake of adding too much flour too quickly.

First Rise:

Shape your dough into a smooth ball and place in an oiled bowl. Cover with plastic wrap and allow it to triple in size which takes 2 to 3 hours. This slow rise develops flavor compounds you simply cannot rush. The dough is ready when it feels puffy and aerated.

Shaping and Second Rise:

Gently deflate the dough and roll to about half inch thickness. Use a 3.5 inch cutter for traditional size bomboloni. The second rise is crucial for texture. Let them triple again for about 1 to 1.5 hours until extremely puffy and delicate to touch.

Frying Technique:

Heat oil to precisely 170°C for the perfect cooking rate. Too hot and they brown before cooking inside. Too cool and they absorb excess oil. Use parchment squares to transfer them to avoid deflating. Fry until golden on both sides about 2 minutes per side. The color should be amber rather than pale.

Finishing Touches:

Roll the warm bomboloni in sugar while still slightly warm for perfect adherence. Allow to cool before filling with a small incision in the side. The pastry cream should be completely cooled before piping into the center.

My secret weapon is adding that touch of lemon zest to the pastry cream. My grandmother from Naples taught me this trick, saying the bright notes cut through the richness, making you crave another bite. The first time I served these at a family gathering, my Italian uncle teared up saying they tasted just like his childhood.

Flour Selection Matters

The combination of bread flour and 00 flour creates the perfect texture for bomboloni. Bread flour provides the strength and structure needed for the dough to rise properly and maintain its shape during frying. The 00 flour, with its fine texture, contributes lightness and tenderness. If you cannot find 00 flour, all purpose flour works as a substitute, though the texture will be slightly different. For truly authentic results, seek out Italian flour brands, which often have protein levels specifically suited to pastries like these.

Storage and Freshness

Bomboloni are truly at their peak when freshly made. The contrast between the slightly crisp exterior and soft interior diminishes with time. If you must store them, place unfilled bomboloni in an airtight container at room temperature for up to two days. Filled bomboloni should be refrigerated and consumed within 24 hours. To refresh day old bomboloni, warm them briefly in a 300°F oven for 3 to 5 minutes. I recommend making the dough ahead and refrigerating it after the first rise, then continuing with the process when you are ready to serve them fresh.

Filling Variations

While traditional pastry cream is classic, bomboloni welcome many delicious fillings. Consider Nutella, fruit preserves, or lemon curd for simpler options that require no cooking. For chocolate lovers, add 2 tablespoons of cocoa powder to the pastry cream recipe. Coffee enthusiasts might enjoy a filling made by adding 1 tablespoon of espresso powder to the milk when making the cream. During summer months, fold fresh berries into vanilla pastry cream for a seasonal twist. My family favorite remains the traditional vanilla but with a spoonful of berry preserves added to the center before the cream.

Frequently Asked Questions

→ What is the best flour to use for bomboloni?

Strong bread flour and 00 flour are ideal for creating the perfect bomboloni texture, but all-purpose flour can be substituted if needed.

→ How do I know when the dough is ready?

The dough should be smooth, elastic, and slightly tacky after kneading. Adjust flour or milk in small amounts if needed.

→ What oil is best for frying bomboloni?

Neutral oils like sunflower or vegetable oil are best for frying as they do not overpower the flavor.

→ Can I fill bomboloni with something other than pastry cream?

Yes, you can fill bomboloni with jam, chocolate spread, custard, or any filling of your choice.

→ How long can I store bomboloni?

Bomboloni are best enjoyed fresh but can be stored in a plastic container for up to 1–2 days at room temperature.