Donuts are great. Bomboloni are a flex.
These Italian stuffed donuts are softer, richer, and sexier than your average glazed ring. Rolled in sugar, filled with velvety custard or warm Nutella. They’re actually easy to make at home. No deep fryer? Bake ’em. Let’s go.
Ingredients
Makes 12 bomboloni.
For the Dough:
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ teaspoon salt
- 3 large egg yolks
- ½ cup warm milk (about 110°F)
- 4 tablespoons unsalted butter, softened
For the Filling (Pick One):
- 1 cup vanilla pastry cream (recipe below) OR
- ½ cup Nutella
For the Coating:
- ½ cup granulated sugar
- Oil for frying (or baking method below)
Step-by-Step Instructions
Step 1: Make the Dough
- In a bowl, whisk flour, sugar, yeast, and salt.
- Add egg yolks and warm milk. Mix until a sticky dough forms.
- Add softened butter and knead for 8-10 minutes until smooth.
- Let rise in a greased bowl for 1-2 hours until doubled.
Step 2: Shape & Rise Again
- Punch down dough. Roll into 12 balls (about 2 inches each).
- Place on a parchment-lined tray. Cover and rise for 30 minutes.
Step 3: Fry or Bake
- Fry: Heat oil to 350°F (175°C). Fry 2-3 at a time for 1-2 minutes per side until golden. Drain on paper towels.
- Bake: Brush with melted butter. Bake at 375°F for 12-15 minutes until golden.
Step 4: Coat & Fill
- Roll warm bomboloni in granulated sugar until fully coated.
- Use a piping bag or a chopstick to poke a hole and fill with custard or Nutella.
- Devour immediately. Close your eyes. Thank Italy.
Summary
Prep Time: 20 minutes | Rise Time: 1.5-2.5 hours | Cook Time: 10 minutes
Yield: 12 bomboloni | Difficulty: Medium
Storage Notes
Bomboloni are best eaten day-of. Store unfilled leftovers in an airtight container for 1 day (filling makes them soggy). Reheat in an air fryer at 350°F for 3 minutes, then re-roll in sugar. Never microwave.
