Soft, Creamy & Irresistible

If you love light, fluffy donuts with a creamy center, you’re going to adore these classic Italian donuts, also known as Bomboloni. They’re soft, pillowy, fried to golden perfection, rolled in sugar, and filled with your favorite pastry cream — perfect for breakfast, dessert, or an afternoon treat with a cappuccino.

This bomboloni recipe delivers authentic Italian flavor right from your kitchen, inspired by traditional Italian bakeries where these donuts are served warm and fresh off the fryer.

📝 What Are Bomboloni?

Bomboloni (plural of bombolone) are Italian fried donuts made from a soft yeast dough. Unlike American donuts with holes, bomboloni are filled — often with pastry cream, chocolate, or hazelnut spread — and coated in granulated sugar for a sweet finish.

They’re especially popular in Toscana and the Emilia-Romagna region of Italy but have become beloved all over the country.

🛒 Ingredients

Serves 6 donuts (adjustable)

Dough

¼ cup + 3 tbsp lukewarm milk (about 105g)
1¼ tsp active dry yeast
2½ tbsp granulated sugar
3 tbsp vegetable oil
1 large egg (room temperature)
¾–1 tbsp orange zest
½ tsp vanilla extract
2 cups + 2 tbsp all-purpose flour (about 275g)
Pinch of salt

Filling

1 cup of your preferred pastry cream, chantilly cream, or Nutella

👩‍🍳 Instructions

1. Activate the Yeast

In the bowl of a stand mixer, add the lukewarm milk and sprinkle the yeast on top. Let it sit for about 5 minutes until it begins to foam.

2. Mix the Dough

Add the sugar, oil, egg, orange zest, and vanilla. Whisk gently to combine.

Gradually add the flour and salt and mix with the dough hook attachment on low speed. Knead for about 7 minutes until the dough becomes smooth and elastic.

3. First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm draft-free place until doubled in size (about 2–3 hours).

4. Shape the Donuts

On a floured surface, roll the dough to about ¼–⅓ inch thickness. Cut circles (around 2½ inches) and place them on a parchment-lined sheet. Cover and let rise again for about 1 hour.

5. Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a medium pot to around 340–350°F (170–175°C). Fry the doughnuts a few at a time, turning until golden on all sides.

6. Coat and Fill

Drain briefly on paper towels, then roll immediately in granulated sugar. Using the end of a wooden spoon, make a small hole or indentation. Fill with your chosen cream using a piping bag.

Serve warm immediately for the best experience!

🍽️ Pro Tips

✅ Best oils for frying: peanut or canola oil with high smoke points helps crisp the outside without burning.
✅ Flavor boost: orange zest and vanilla add bright, aromatic notes.
✅ Serving ideas: pair with espresso, cappuccino, or a dusting of powdered sugar.

🥄 Variations

Baked version: If you prefer baking over frying, you can bake the donuts at 350°F (180°C) for about 20 minutes and dust them with powdered sugar instead of granulated sugar.
Zeppole style: A different Italian donut variant (zeppole) uses small scoops of dough and is often served without filling or with powdered sugar.

🍰 Nutrition (Approx.)

Each donut is roughly 316 kcal, with balanced carbs and protein for a sweet treat.

📌 Final Thoughts

These Italian Bomboloni are a classic — soft, sweet, and customizable with your favorite filling. Whether you make them for a brunch gathering or just because you’re craving something delicious, they’re sure to impress. 🇮🇹🍩

Bombolini (Italian Donuts)