Go Back
Bombolini (Italian Donuts) Recipe

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.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
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.