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Bombolini (Italian Donuts)

Bombolini (Italian Donuts)
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Bombolini (Italian Donuts) are fluffy, tender, and irresistibly sweet fried pastries that capture the authentic taste of Italy. Perfectly golden on the outside and soft inside, these donuts are easy to make at home with simple pantry ingredients and offer versatile filling and coating options for any occasion.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ tsp active dry yeast (one packet)
  • ¾ cup whole milk, warm (about 100°F or 38°C)
  • 2 ½ cups all-purpose flour, plus extra for dusting
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 3 tbsp unsalted butter, melted
  • 2 large eggs

Frying and Coating

  • Vegetable oil (for frying), enough to fill your frying pan or deep fryer about 2-3 inches
  • Granulated sugar (for coating), about ½ cup

Optional Fillings and Variations

  • Classic custard, fruit jam, Nutella, chocolate ganache, or lemon curd (for filling)
  • Powdered sugar, cinnamon sugar, or honey (alternative coatings)

Instructions

  1. Prepare the Dough: Warm the milk until just warm to the touch (about 100°F or 38°C). Dissolve the active dry yeast and a pinch of sugar in the warm milk. Let it sit for 5–10 minutes until frothy. In a large bowl, whisk together the flour, sugar, and salt.
  2. Mix Ingredients: Add the yeast mixture, eggs, and melted butter into the dry ingredients. Stir with a spatula or dough hook until the dough starts coming together. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Let Dough Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. Shape the Donuts: Punch down the risen dough and turn it onto a floured surface. Roll out to about ½-inch thickness. Use a round cookie cutter or glass to cut out circles. Place on parchment-lined trays, spaced apart, cover, and let rise for another 30 minutes.
  5. Fry the Bombolini: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry a few Bombolini at a time, turning after about 2 minutes until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
  6. Coat and Serve: While warm, roll the Bombolini in granulated sugar. Optionally fill them with your choice of pastry cream, jam, or chocolate using a piping bag, then serve fresh.

Notes

  • Use fresh or properly activated dry yeast for the best rise.
  • Maintain frying oil temperature at 350°F to avoid greasy or undercooked donuts.
  • Fry in small batches to keep oil temperature steady.
  • Ensure dough is soft but not sticky for ideal texture.
  • Use room temperature ingredients for better dough consistency and rise.

Nutrition

Keywords: Bombolini, Italian Donuts, fried donuts, fluffy donuts, homemade donuts, classic Italian pastry, easy dessert

Find it online: https://sophiemelody.com/bombolini-italian-donuts/