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Overhead view of multiple bomboloni with the pastry cream popping out.
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Bomboloni

These Bomboloni fry up so light and airy, you will fall in love after one bite. Filled with pastry cream or chocolate hazelnut spread, these Italian doughnuts make for such a delightful treat.
Course Breakfast, Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 12 servings
Calories 403kcal
Author John Kanell

Equipment

  • Stand mixer
  • Wire rack
  • Baking Sheet
  • Parchment paper
  • Dutch oven or large pot
  • Deep-fry thermometer
  • Pastry bag and piping tip

Ingredients

For the Doughnuts:

  • 4 cups all-purpose flour (480g)
  • ¾ cup granulated sugar divided (150g)
  • 2¼ teaspoons rapid-rise yeast (instant yeast) (7g)
  • ½ cup unsalted butter diced and softened (113g)
  • ½ cup warm whole milk (100F-110F) (120mL)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Vegetable oil for frying

For the Filling:

  • 1½ cups pastry cream or chocolate hazelnut spread

Instructions

For the Doughnuts:

  • Lightly oil a large bowl.
  • In the bowl of a stand mixer, add the flour, ½ cup sugar, and the yeast. Stir to combine. Scatter the softened butter over the flour mixture.
  • In a small bowl, whisk together milk and eggs. Add the milk mixture, vanilla, and salt to the flour mixture.
  • Using the dough hook attachment, beat on low speed until a smooth and elastic dough forms, about 10 minutes. The dough should feel tacky but not stick to a clean finger when quickly touched.
  • Turn the dough out onto a work surface. Knead 4 to 5 times or just enough to shape it into a ball. (You shouldn’t need to flour the surface). Place the dough in the oiled bowl and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1½ hours.
  • While the dough rises, cut 12 (4x4-inch) squares of parchment paper. Place on a baking sheet.
  • Punch down the risen dough and turn it out into a clean work surface. Knead the dough 4 to 5 times and shape it back into a ball. Roll the dough out into a ¾-inch thick rectangle. Using a 3-inch round cookie cutter, cut the dough into 12 rounds. Reroll any dough scraps, if needed. Place each dough round on a parchment square. Loosely cover and let rise in a warm spot until doubled in size, about 1 hour.
  • When the dough is close to done rising, fill a large Dutch oven with oil 3 inches deep. Insert a deep-fry thermometer and place over medium heat until it reaches 300°F to 310°F.
  • Line a rimmed baking sheet with paper towels. Place the remaining ¼ cup sugar in a medium bowl.
  • Working with 2 or 3 at a time, carefully lift each dough round by the parchment and drop dough-side down into the oil. Removing the parchment with tongs. Cook for 2½ minutes then turn over and cook an additional 2½ minutes, or until each side is a deep golden brown. Remove with a slotted spoon or spider and drain on the paper towels. Let cool for 2 minutes.
  • Roll each doughnut in the remaining sugar. Place on a wire rack and cool completely.

For the Filling:

  • Once cool, use the tip of a small knife to make a small incision in the side of each doughnut. Place the desired filling in a piping bag fitted with a large round tip. Insert the tip into each slit and fill. The doughnuts are best when enjoyed the day they are made, however, leftovers can be refrigerated in an airtight container for up to 3 days.

Notes

  • Don’t skip placing the bomboloni on parchment squares. When the dough has risen, you risk deflating the dough if you handle it by hand to transfer the dough to the oil.
  • If you’d like a change from pastry cream or chocolate hazelnut spread, you can fill the doughnuts with jam or dulce de leche.
  • I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup and resulting in too much flour in the dough. 
  • Keep the mixer on low speed to avoid overworking the doughnut dough. 
  • Make sure you use a pot that is large enough when deep frying. The doughnuts will expand in the oil, so you want there to be enough space for both the doughnuts and the oil.
  • A deep-fry thermometer is key to making the perfect bomboloni. Keep oil temperature between 300°F to 310°F, adjusting the heat as needed. If the oil is too low in temperature, you end up with doughnuts that are greasy on the outside or doughy on the inside. If the oil is too hot, the doughnuts will brown too fast and will not be cooked in the middle.
  • Don’t add too many doughnuts at once into the oil, as too many doughnuts will lower the oil’s temperature. The doughnuts will also need room to expand, and it’s easier to flip when there’s space.
  • You need to work fast when draining the doughnuts to roll in the sugar. If you wait too long, the doughnuts will cool too much, and the sugar won’t stick to them. 
  • Wait for the doughnuts to cool completely before filling them. If the bomboloni are still hot, the filling will melt out of the doughnuts. 

Nutrition

Calories: 403kcal | Carbohydrates: 52g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 79mg | Potassium: 175mg | Fiber: 2g | Sugar: 15g | Vitamin A: 384IU | Vitamin C: 0.04mg | Calcium: 78mg | Iron: 2mg