Bombolini (Italian Donuts)

Why You’ll Love This Recipe

This recipe produces airy, tender doughnuts with a subtle sweetness and buttery richness. Using instant yeast makes the dough rise quickly, while optional potato starch adds extra softness. Perfect for breakfast, dessert, or anytime indulgence, bombolini are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

• 2¼ teaspoons instant yeast
• ½ cup lukewarm milk
• 3 tablespoons granulated sugar
• 2½ cups all-purpose flour
• 2 tablespoons potato starch (optional)
• ¼ teaspoon salt
• 3 egg yolks
• ¼ cup unsalted butter, softened

Directions

1. In a small bowl, dissolve the instant yeast in lukewarm milk with 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, potato starch (if using), salt, and remaining sugar.
3. Add the yeast mixture, egg yolks, and softened butter to the dry ingredients. Mix until a sticky dough forms.
4. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place until doubled in size, about 1 to 1½ hours.
6. Punch down the dough and roll it out to about ½-inch thickness.
7. Cut out rounds using a cookie cutter or glass (about 2-3 inches in diameter).
8. Place the rounds on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
9. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches, about 2-3 minutes per side, until golden brown.
10. Drain on paper towels and let cool slightly.
11. Fill bombolini with jam, custard, or cream using a piping bag and dust with powdered sugar before serving.

Servings and Timing

Makes: 15-20 donuts
Preparation Time: 2 hours (including rising)
Cooking Time: 20 minutes

Variations

• Fill with lemon curd, Nutella, or pastry cream for different flavors.
• Toss in cinnamon sugar instead of powdered sugar for a spiced coating.
• Add vanilla or citrus zest to the dough for extra aroma.
• Serve with a chocolate dipping sauce for indulgence.
• Use whole milk or cream instead of water for richer dough.

Storage/Reheating

Store bombolini in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven or microwave to refresh their softness. Best enjoyed fresh.

FAQs

Can I bake bombolini instead of frying?

Yes, but frying gives the classic crispy exterior. Baking will produce a softer texture.

What if I don’t have potato starch?

You can omit it; the dough will still be tender but slightly less soft.

How do I know when the oil is at the right temperature?

Use a thermometer or drop a small piece of dough—if it sizzles and rises quickly, the oil is ready.

Can I make the dough ahead of time?

Yes, refrigerate after the first rise and bring to room temperature before shaping.

How do I fill bombolini?

Use a piping bag with a small tip to inject filling into the side after frying.

What oil is best for frying?

Neutral oils like vegetable, canola, or peanut oil work well.

Can I freeze bombolini?

Freeze unfried dough or fully cooked bombolini wrapped well; thaw before frying or reheating.

Is this dough sweet?

Yes, it has a mild sweetness balanced by the filling and sugar coating.

Can I add flavors to the dough?

Vanilla extract or citrus zest can be added during mixing.

Are bombolini similar to doughnuts?

Yes, but bombolini are smaller, softer, and typically filled with sweet fillings.

Conclusion

Bombolini (Italian Donuts) are a delightful treat that combines fluffy, tender dough with sweet fillings and a golden exterior. Easy to make and endlessly customizable, they bring a taste of Italy to your kitchen and are perfect for sharing with friends and family.

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