From the moment I first sank my hands into this fluffy Bombolini dough, I knew I was working with something special. These Italian-style donuts are little pillows of joy—soft, sweet, and impossible to resist. As a chef, I’ve tried countless donut recipes, but none come close to the ethereal bite of a perfectly fried Bombolino.
If you’ve never made homemade donuts before, this recipe is a game-changer. And yes, that fluffy texture? It’s no accident. It’s all in the kneading, resting, and choosing the right balance of ingredients.
Why I Love Making Bombolini Donuts
There’s nothing like the aroma of fresh donuts puffing up in the fryer, turning golden and glistening with a dusting of sugar. This recipe holds a permanent spot in my kitchen for good reason:
- Incredibly soft and fluffy thanks to egg yolks and butter
- No need for special equipment – simple ingredients, huge payoff
- Customizable fillings: jam, custard, Nutella, or cream
- Perfect for brunches, holidays, or just treating yourself
- Gives you a taste of Italy without leaving home
“There’s nothing quite like biting into a warm, sugar-dusted Bombolino. It’s comfort in its purest form.” – @ThePastryWhisperer
★Ingredients
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (around 110°F / 43°C)
- 2 tbsp sugar
- 2 ½ cups all-purpose flour
- ¼ tsp salt
- 3 egg yolks
- 2 tbsp unsalted butter, softened
- Zest of 1 lemon (optional, for a classic Italian flavor)
- Vegetable oil, for frying
- Granulated sugar, for coating
- Filling of your choice (jam, Nutella, pastry cream…)
★Instructions
- Activate the yeast: In a small bowl, dissolve yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5–10 minutes until frothy.
- Make the dough: In a large bowl, combine flour, remaining sugar, and salt. Add egg yolks, butter, lemon zest, and the yeast mixture. Mix until a soft dough forms.
- Knead: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1.5–2 hours or until doubled in size.
- Shape the donuts: Punch down the dough and roll it out to about ½ inch (1.25 cm) thick. Cut into rounds using a cookie cutter or glass.
- Second rise: Place the rounds on a floured surface, cover, and let them rise for another 30–45 minutes.
- Fry: Heat oil in a deep pot to 340°F–350°F (170°C–175°C). Fry Bombolini in batches for about 2 minutes per side until golden brown.
- Coat: Drain on paper towels and roll in granulated sugar while still warm.
- Fill: Once cool enough to handle, poke a hole in each Bombolino and fill using a piping bag with your favorite filling.
Tips:
- Make sure not to overcrowd the fryer—give the donuts space to puff and float.
- For extra flavor, add a splash of vanilla or orange blossom water to the dough.
- Store leftovers in an airtight container and enjoy within 1–2 days.
Let me know if you’d like this styled for a blog post, or if you want a printable card format for your website.