Ah, Bombolini — those pillowy Italian doughnut bombs filled with luscious cream or jam and dusted with sugar. Soft, airy, and utterly delicious! Here’s a classic recipe for making homemade bombolini:
🍩 Classic Italian Bombolini Recipe
Ingredients:
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2 1/4 tsp (1 packet) active dry yeast
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3/4 cup (180ml) warm milk (about 100°F/38°C)
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1/4 cup (50g) granulated sugar
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2 large eggs, room temperature
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1/2 tsp salt
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3 1/2 cups (440g) all-purpose flour, plus extra for dusting
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4 tbsp (60g) unsalted butter, softened
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Vegetable oil (for frying)
For filling (choose one or mix!):
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Vanilla pastry cream
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Jam or marmalade
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Nutella
For coating:
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Granulated sugar or powdered sugar
Instructions:
1. Activate yeast:
In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let it sit 5–10 minutes until frothy.
2. Make dough:
In a large bowl, whisk eggs, sugar, and salt. Add the yeast mixture and mix well. Gradually add flour, mixing until dough comes together.
3. Knead:
Turn dough onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. Add softened butter and knead until fully incorporated and dough is shiny and soft.
4. First rise:
Place dough in a greased bowl, cover, and let rise in a warm place for about 1–1.5 hours, until doubled in size.
5. Shape bombolini:
Punch down dough, roll it out to about 1/2-inch thickness. Cut into circles using a round cutter (about 2–3 inches diameter). Place on parchment-lined tray.
6. Second rise:
Cover and let the cut dough balls rise for 30–45 minutes, until puffed.
7. Fry:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry doughnuts a few at a time until golden brown on all sides (about 2 minutes per side). Drain on paper towels.
8. Fill and coat:
Once cooled slightly, fill bombolini with your choice of filling using a piping bag fitted with a long nozzle. Roll in granulated sugar or dust with powdered sugar.
Tips:
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Make sure oil temperature stays consistent — too hot burns outside, too cool makes them greasy.
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Use a kitchen thermometer for perfect frying.
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For pastry cream, you can make classic custard or buy store-bought vanilla pudding.