Light, fluffy Italian donuts filled with creamy custard or Nutella — a perfect homemade treat.

Bombolini are the Italian answer to filled donuts: light, airy, and packed with sweet fillings. These little doughnuts are crisp on the outside, soft on the inside, and absolutely perfect for brunch, parties, or any time you want a special dessert.

Why You’ll Love This Recipe

• Light & Airy Texture: Made with yeast dough for a soft, pillowy bite
• Customizable Fillings: Nutella, custard, jam, or pastry cream
• Perfect for Sharing: Great for parties and family gatherings
• Impressive Yet Easy: Looks gourmet but simple to make
• Kid-Friendly: Everyone loves filled doughnuts

Ingredients You’ll Need

Makes 12–15 Bomboloni

For the Dough:

• 1 cup whole milk, warmed to 110°F (43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 3 1/2–4 cups all-purpose flour, divided
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt

For Frying:

• Vegetable oil or shortening, for deep frying

For Filling:

• 1 cup pastry cream, custard, Nutella, or jam

For Coating:

• Powdered sugar
• Optional: Melted chocolate or glaze for drizzling

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.

Step 2: Make the Dough

Mix flour and sugar. Add yeast mixture, eggs, butter, vanilla, and salt.
Knead until smooth and elastic (8–10 minutes).

Step 3: First Rise

Place dough in a greased bowl. Cover and let rise 1–1.5 hours until doubled.

Step 4: Shape the Bomboloni

Punch down dough and divide into 12–15 balls.
Let rise 30–45 minutes until puffy.

Step 5: Fry

Heat oil to 350°F (175°C).
Fry dough balls 2–3 minutes per side until golden.
Drain on paper towels.

Step 6: Fill & Coat

Make a small hole and pipe in filling.
Dust with powdered sugar or drizzle with chocolate.

Why This Recipe Works

Yeast Leavening

Creates a light, airy texture, unlike cake donuts.

Perfect Frying

Deep frying gives a crisp outside and soft inside.

Sweet Fillings

Custard, Nutella, or jam add the perfect burst of flavor.

Variations to Try

• Dulce de leche filling
• Lemon curd filling
• Mini Bomboloni for bite-sized treats
• Savory version with ricotta and herbs

Tips for Success

• Don’t Overfill: Prevent leaks during frying
• Maintain Oil Temp: Keep at 350°F for perfect texture
• Fill Before Serving: Fill right before eating for best results
• Storage: Store unfilled Bomboloni for 1 day; fill before serving

Serving Suggestions

• Brunch Pairing: Coffee or hot chocolate
• Party Dessert: Serve with biscotti, cannoli, or tiramisu
• Romantic Presentation: Garnish with berries and powdered sugar

FAQ (Frequently Asked Questions)

What are Bombolini?

Bombolini are Italian filled donuts made from yeast dough, fried until golden and filled with custard, jam, or Nutella.

Can I bake Bombolini instead of frying?

Yes, you can bake them at 350°F (175°C) for 15–18 minutes until golden. They won’t be as crispy, but still delicious.

What fillings work best?

Custard, Nutella, jam, pastry cream, or even dulce de leche are perfect.

How do I keep them from getting greasy?

Keep the oil at 350°F and avoid overcrowding the pan.

Can I make the dough ahead?

Yes, you can refrigerate the dough overnight after the first rise.

Conclusion

These Bombolini (Italian Donuts) are a true Italian delight — soft, fluffy, and filled with your favorite sweet filling. They look like a bakery treat but are simple to make at home. Whether you’re making them for brunch, dessert, or a party, these Bomboloni will disappear fast!