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What Are Bombolini?

Bombolini (plural; Bombolone is singular) are traditional Italian filled donuts, made with a soft, yeast-leavened dough that’s deep-fried to golden perfection, then coated in sugar and often filled with delicious creams like pastry cream (crema pasticcera), Nutella, or fruit jams.

Unlike American donuts, Bombolini don’t have a hole in the center. They’re typically round, fluffy, and slightly more rich due to the egg- and butter-enriched dough. Originating in Tuscany, Bombolini have spread across Italy and beyond, becoming a beloved treat for people of all ages.

Why You’ll Love This Recipe

Authentic and flavorful – inspired by traditional Italian baking
Perfectly soft and fluffy texture
Versatile fillings – vanilla custard, chocolate, fruit jam, or Nutella
Ideal for breakfast, snacks, or dessert
Crowd-pleasing and Instagram-worthy

Ingredients for Bombolini

Here’s what you’ll need to create about 12 medium-sized Bombolini:

For the dough:

3 cups (360g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (1 packet) active dry yeast
1/2 tsp salt
2/3 cup (160ml) whole milk (warm)
2 large eggs (room temperature)
1/4 cup (60g) unsalted butter (softened)
1 tsp vanilla extract
Zest of 1 lemon (optional, but recommended)

For frying:

Neutral oil (like canola or sunflower), enough for deep-frying

For coating:

1/2 cup granulated sugar

For the filling (classic pastry cream):

2 cups (500ml) whole milk
1/2 cup (100g) sugar
4 large egg yolks
1/4 cup (30g) cornstarch
1 tsp vanilla extract
Pinch of salt

Bombolini (Italian Donuts) Recipe: Soft, Fluffy, and Irresistibly Delicious

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Step-by-Step Instructions

1. Activate the Yeast

In a small bowl, combine the warm milk (not hot) and yeast. Let it sit for 5–10 minutes until it becomes frothy. This activates the yeast and is crucial for a fluffy texture.

2. Mix the Dough

In a large mixing bowl or stand mixer, combine the flour, sugar, and salt. Add in the eggs, softened butter, vanilla extract, lemon zest (if using), and the yeast mixture. Knead the dough for 8–10 minutes until smooth and elastic. It should be slightly sticky but manageable.

3. First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for about 1.5 to 2 hours or until doubled in size.

4. Shape the Donuts

Punch down the dough and roll it out on a floured surface to about 3/4 inch (2 cm) thickness. Use a round cutter (about 2.5–3 inches in diameter) to cut out circles. Place them on a baking tray lined with parchment paper.

5. Second Rise

Cover the cut dough and let it rise for another 30–45 minutes, until puffy.

6. Fry the Bombolini

Heat oil in a deep pot to 340–350°F (170–180°C). Carefully drop the donuts in, a few at a time, and fry for about 1–2 minutes per side or until golden brown. Drain on paper towels.

7. Coat in Sugar

While still warm, roll the Bombolini in granulated sugar for that classic sweet crust.

8. Fill with Cream

Use a piping bag fitted with a long nozzle to fill each donut with pastry cream, Nutella, or jam. Insert the tip into the side of the donut and squeeze until it feels filled.

Tips for Success

Don’t overwork the dough. Kneading too much can make them dense.
Keep your oil temperature steady—too hot and they burn outside; too cold and they become greasy.
Fry in small batches to prevent temperature drops and overcrowding.
Use a thermometer for best results when frying.
Let them cool slightly before filling to avoid melting the cream.

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Nutritional Information (per donut, approx.)

Calories: 260–300
Fat: 12g
Carbohydrates: 35g
Sugar: 12g
Protein: 4g

Note: This varies based on filling and frying method.

Frequently Asked Questions (FAQs)

What is the difference between Bombolini and regular donuts?
Bombolini are Italian donuts without holes, usually filled with cream or jam. They have a richer dough and are often smaller and softer than American-style donuts.
Can I bake Bombolini instead of frying?
Traditional Bombolini are fried, which gives them their signature texture. However, they can be baked, though the result may be more like sweet rolls than true donuts.
How do I store Bombolini?
Store them in an airtight container at room temperature for 1–2 days. Filled Bombolini are best consumed the same day for freshness.
Can I freeze Bombolini?
Yes, freeze unfilled and unfried shaped dough pieces. Thaw and fry when ready. Avoid freezing already filled ones as the texture may suffer.
What can I use instead of pastry cream?
You can use Nutella, whipped cream, jam, lemon curd, or chocolate ganache.
How long does the pastry cream last?
Store the cream in the fridge and use it within 3 days. Keep it covered to avoid skin forming.
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount. Skip the activation step and add it directly to the flour.
Is it necessary to use lemon zest?
Lemon zest adds a subtle, fresh aroma that complements the sweetness, but it’s optional.
Why are my donuts oily?
The oil may have been too cold, or you overcooked them. Always maintain proper frying temperature.
What oil is best for frying?
Use neutral-flavored oils like canola, sunflower, or vegetable oil.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
Why are my donuts not fluffy?
This could be due to under-kneading, inactive yeast, or not allowing enough time to rise.
What’s the best flour to use?
All-purpose flour works well. You can also mix in a bit of bread flour for extra chewiness.
How do I get the perfect round shape?
Use a sharp round cutter and avoid twisting it. Let them rise properly before frying.
Can I make mini Bombolini?
Absolutely. Use a smaller cutter, reduce frying time slightly, and you’ll have bite-sized delights.

Final Thoughts

Bombolini are more than just donuts—they’re a symbol of Italian culinary joy. Soft, fluffy, and oozing with sweet filling, these treats are perfect for any occasion. With this step-by-step guide, you’re well on your way to mastering this indulgent recipe at home.

Whether you’re preparing them for your family, friends, or blog audience, one thing’s certain: these Italian donuts will leave everyone craving for more.

Bombolini (Italian Donuts) Recipe

Light, airy, and filled with rich pastry cream, these Bombolini (Italian Donuts) are the ultimate indulgent treat. Coated in sparkling sugar and bursting with flavor in every bite, this traditional Italian dessert is made from a soft, buttery yeast dough that’s deep-fried to golden perfection. Whether filled with custard, chocolate, or jam, these pillowy donuts are guaranteed to impress your family, guests, and food blog readers. Perfect for breakfast, brunch, or a sweet snack, this recipe brings a touch of Italy right into your kitchen.

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Prep Time 2

Cook Time 15

Total Time 2 15

Course Breakfast, Dessert

Cuisine Italian

Servings 12 donuts

Calories 280 kcal

Ingredients

For the Dough:

3 cups 360g all-purpose flour
1/4 cup 50g granulated sugar
2 1/4 tsp 1 packet active dry yeast
1/2 tsp salt
2/3 cup 160ml warm whole milk
2 large eggs room temperature
1/4 cup 60g unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon optional, but adds fragrance

For Frying:

Neutral oil canola, sunflower, or vegetable oil, enough for deep frying

For Sugar Coating:

1/2 cup granulated sugar for rolling the fried donuts

For the Classic Pastry Cream Filling:

2 cups 500ml whole milk
1/2 cup 100g sugar
4 large egg yolks
1/4 cup 30g cornstarch
1 tsp vanilla extract
Pinch of salt

Instructions

Make the Pastry Cream Filling (Optional but Recommended)

In a medium saucepan, heat milk until just simmering.
In a bowl, whisk together egg yolks, sugar, cornstarch, and salt.
Slowly pour the hot milk into the egg mixture while whisking.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened (about 3–5 minutes).
Stir in vanilla extract, remove from heat, and let cool. Cover and refrigerate until ready to use.

Prepare the Dough

In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl or stand mixer, mix flour, sugar, and salt.
Add the eggs, butter, vanilla, lemon zest (if using), and yeast mixture.
Knead for 8–10 minutes until the dough is smooth and elastic.
Place in a greased bowl, cover, and let rise for 1.5 to 2 hours, or until doubled in size.

Shape the Bombolini

Punch down the risen dough and roll it to 3/4 inch thick.
Cut out circles using a round cookie or biscuit cutter.
Place on a parchment-lined tray and let rise for 30–45 minutes until puffy.

Fry the Donuts

Heat oil to 340–350°F (170–180°C) in a deep pot.
Fry 3–4 Bombolini at a time, 1–2 minutes per side, until golden brown.
Remove and drain on paper towels.

Coat and Fill

While warm, roll the donuts in granulated sugar.
Use a piping bag with a long nozzle to fill each donut with pastry cream, jam, or Nutella.