Print

Bombolini (Italian Donuts)

Bombolini (Italian Donuts)
Print Recipe

Bombolini, traditional Italian donuts, offer a light, fluffy, and tender yeast dough fried to golden perfection and perfect for filling with creams, jams, or coating with powdered sugar. This recipe guides you through creating authentic, melt-in-your-mouth Bombolini in your own kitchen, suitable for any occasion and customizable with various fillings and toppings.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ tsp (1 packet) active dry yeast
  • 3/4 cup warm milk (about 100°F or 38°C)
  • 1/4 cup granulated sugar
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • 3 tbsp unsalted butter, softened
  • 2 large eggs

Frying and Finishing

  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

Optional Fillings

  • Vanilla custard
  • Jam (fruit preserves)
  • Nutella
  • Lemon curd

Instructions

  1. Activate the Yeast: Warm the milk until just lukewarm (about 100°F or 38°C) and stir in the granulated sugar and active dry yeast. Let sit for 5 to 10 minutes until foamy, indicating the yeast is active and ready.
  2. Mix the Dough: In a large bowl, whisk together the all-purpose flour and salt. Add the softened butter, eggs, and the activated yeast mixture. Stir until the dough begins to form, then transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  3. First Rise: Place the dough into a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Shape the Bombolini: Punch down the risen dough and roll out to about ½ inch thickness on a floured surface. Use a 2-3 inch round cutter or glass to cut circles. Place on a parchment-lined baking sheet and let rest for 30 minutes to puff slightly.
  5. Fry the Donuts: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the dough circles in batches, turning once, until golden brown on both sides (about 2-3 minutes per side). Remove with a slotted spoon and drain on paper towels.
  6. Add the Finishing Touches: While warm, dust the Bombolini with powdered sugar or fill them with your choice of cream or jam using a piping bag fitted with a small nozzle.

Notes

  • Use fresh, active yeast for the best rise and texture.
  • Maintain oil temperature around 350°F for evenly cooked, non-greasy donuts.
  • Fry in small batches to keep oil temperature steady.
  • Knead dough thoroughly to develop gluten for elasticity and fluffiness.
  • Allow shaped dough to rest before frying to help rise.

Nutrition

Keywords: Bombolini, Italian donuts, fried dough, yeast donuts, cream-filled donuts, powdered sugar donuts, Italian dessert, homemade donuts

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