best italian donuts

Italian donuts, often referred to as “bomboloni,” are delicious, fluffy pastries that are typically filled with jam, cream, or custard and dusted with powdered sugar. Here’s a classic recipe for making the best Italian bomboloni at home!

Italian Bomboloni Recipe

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed (about 110°F)
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

For the Filling:

• 1 cup pastry cream, jam, or Nutella (your choice)

For Frying:

• Vegetable oil (for frying)

For Dusting:

• Powdered sugar

Instructions

1. Prepare the Dough:

   • In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, vanilla extract, and lemon zest (if using).
   • Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

2. First Rise:

   • Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

3. Shape the Bomboloni:

   • Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thick.
   • Use a round cutter (about 2-3 inches in diameter) to cut out circles from the dough. Place the circles on a floured baking sheet, leaving space between them. Gather any scraps, re-roll, and cut out more circles.

4. Second Rise:

   • Cover the cut-out dough circles with a cloth and let them rise for another 30-45 minutes, or until they puff up.

5. Fry the Bomboloni:

   • In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Carefully add a few dough circles at a time, being careful not to overcrowd the pot.
   • Fry for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

6. Fill the Bomboloni:

   • Once the bomboloni are cool enough to handle, use a piping bag fitted with a small round tip to fill each donut with your choice of pastry cream, jam, or Nutella. If you don’t have a piping bag, you can use a small squeeze bottle or cut a small hole in the donut and spoon in the filling.

7. Dust with Powdered Sugar:

   • Roll the filled bomboloni in powdered sugar to coat them lightly.

8. Serve:

   • Enjoy your delicious Italian bomboloni warm or at room temperature!

Tips:

• Filling Options: You can use a variety of fillings, such as fruit preserves, chocolate ganache, or even whipped cream.
• Storage: Bomboloni are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
• Baking Option: If you prefer a lighter version, you can bake the bomboloni at 350°F (175°C) for about 15-20 minutes, but they won’t have the same texture as fried ones.

Enjoy your homemade Italian Bomboloni! They’re a delightful treat that’s sure to impress!