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5.0 from 126 votes

Italian Donuts - Bomboloni

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.

Prep Time
15 mins
Cook Time
15 mins
Rising Time
4 hrs
Total Time
4 hrs 21 mins
Servings: 6 donuts
Calories: 316 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

Ingredients

  • ¼ cup + 3 tablespoons milk (lukewarm - 2%) (105 grams total, if you want to double the recipe double this amount)
  • 1¼ teaspoons active dry yeast
  • 2½ tablespoons granulated sugar
  • 3 tablespoons vegetable oil
  • 1 large egg (room temperature)
  • ¾-1 tablespoon orange zest
  • ½ teaspoon vanilla
  • 2 cups + 2 tablespoons all purpose flour (275 grams, if you want to double the recipe double this amount)
  • 1 pinch salt
FILLING
  • 1 cup pastry cream of choice

Instructions

    Cup of Yum
  1. In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.
  2. Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don't go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.
  3. On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.
  4. Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
  5. In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.
  6. Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.
  7. Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!

Notes

  • If you wish to try baking them, then bake for about 20 minutes in a pre-heated oven at 350F (180C), let them cool before filling, then sprinkle with powdered sugar.
  • It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 47g (16%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 60mg (20%) Sodium 60mg (3%) Potassium 193mg (6%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 147IU (3%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6donuts

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 47g 16%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 60mg 3%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 147IU 3%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.