Bombolini are soft, fluffy Italian donuts that melt in your mouth. They’re perfect for special occasions or just a cozy day at home. Making them yourself lets you enjoy fresh, warm treats filled with delicious pastry cream. Plus, your family will love them!

how to make Bombolini

Ingredients:

2¼ tsp instant yeast
½ cup lukewarm milk
3 tbsp granulated sugar
2½ cups all-purpose flour
2 tbsp potato starch (optional)
¼ tsp salt
3 egg yolks
¼ cup unsalted butter, softened
Vegetable oil, for frying
Sugar or powdered sugar, for coating
1½ cups whole milk
¼ cup granulated sugar
3 egg yolks
2 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract

Directions:

Make Dough: Start by activating the yeast with warm milk and sugar. Once it’s bubbly, mix the flour, potato starch (if using), and salt in a bowl. Add the egg yolks and softened butter. Knead everything into a soft dough and let it rise until it doubles in size.
Shape Bombolini: Roll the dough into a 9×9 inch square. Cut out circles and place them on parchment paper. Cover them and let them rise again until they get puffy.
Fry: Heat oil in a pot to 320°F (160°C). Fry the donuts for 90 seconds on each side until they are golden brown. Let them drain on paper towels and then roll them in sugar.
Pastry Cream: In a saucepan, heat the milk, sugar, and vanilla. In a bowl, mix the egg yolks with a little of the hot milk to temper them. Whisk this back into the saucepan. Cook the mixture until it thickens, then let it cool completely.
Fill: Once the donuts are cooled, poke a hole in each one. Pipe in the pastry cream and dust with powdered sugar. Enjoy!

how to serve Bombolini

Serve these Bombolini fresh and warm. They are a delightful treat on their own or with a cup of coffee or tea. You can also dust them with more powdered sugar or add a drizzle of chocolate for extra sweetness.

how to store Bombolini

If you have any leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the filled donuts. Just make sure to wrap them tightly so they don’t get freezer burn.

tips to make Bombolini

Make sure your yeast is fresh for the best rise.
Don’t skip the resting time; letting the dough rise is key for fluffy donuts.
If you’re not sure about frying, use a thermometer to check the oil temperature.

variation

You can fill Bombolini with different creams, like chocolate, Nutella, or fruit jam. Get creative and try them with your favorite flavors!

FAQs

1. Can I use other types of flour?
You can try using whole wheat flour, but the texture may change. All-purpose flour gives the best results.

2. Can I make these in advance?
Yes! You can make the dough a day ahead and let it rise in the fridge overnight.

3. What if I don’t have instant yeast?
You can use active dry yeast but remember to proof it in warm water first before adding to the dough.

Bombolini

Bombolini are soft, fluffy Italian donuts that melt in your mouth. They're perfect for special occasions or just a cozy day at home. Making them yourself lets you enjoy fresh, warm treats filled with delicious pastry cream. Plus, your family will love them!

Print Recipe Pin Recipe

Ingredients

2¼ tsp instant yeast
½ cup lukewarm milk
3 tbsp granulated sugar
2½ cups all-purpose flour
2 tbsp potato starch optional
¼ tsp salt
3 egg yolks
¼ cup unsalted butter softened
Vegetable oil for frying
Sugar or powdered sugar for coating
1½ cups whole milk
¼ cup granulated sugar
3 egg yolks
2 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Make Dough: Start by activating the yeast with warm milk and sugar. Once it's bubbly, mix the flour, potato starch (if using), and salt in a bowl. Add the egg yolks and softened butter. Knead everything into a soft dough and let it rise until it doubles in size.
Shape Bombolini: Roll the dough into a 9x9 inch square. Cut out circles and place them on parchment paper. Cover them and let them rise again until they get puffy.
Fry: Heat oil in a pot to 320°F (160°C). Fry the donuts for 90 seconds on each side until they are golden brown. Let them drain on paper towels and then roll them in sugar.
Pastry Cream: In a saucepan, heat the milk, sugar, and vanilla. In a bowl, mix the egg yolks with a little of the hot milk to temper them. Whisk this back into the saucepan. Cook the mixture until it thickens, then let it cool completely.
Fill: Once the donuts are cooled, poke a hole in each one. Pipe in the pastry cream and dust with powdered sugar. Enjoy!