Yum! Bomboloni are little pillows of joy—fluffy, rich, and perfect for filling with pastry cream, Nutella, or jam. Here’s a clean and complete version of your Bombolini (Italian Donuts) recipe:
Bombolini (Italian Donuts)
Soft, golden, and perfectly sweet – these classic Italian donuts are a must-try!
Ingredients:
Dough:
• 2¼ tsp instant yeast
• ½ cup lukewarm milk
• 3 tbsp granulated sugar
• 2½ cups all-purpose flour
• 2 tbsp potato starch (optional, for extra softness)
• ¼ tsp salt
• 3 egg yolks
• ¼ cup unsalted butter, softened
For Frying & Finishing:
• Vegetable oil, for frying
• Granulated sugar, for coating
• Filling of choice: pastry cream, Nutella, jam, or custard
Instructions:
1. Activate the yeast: In a small bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough: In a large bowl (or stand mixer), mix flour, potato starch, and salt. Add egg yolks and the yeast mixture. Mix until it starts coming together, then knead in softened butter a little at a time until smooth and elastic (about 10–15 mins).
3. First rise: Cover and let the dough rise in a warm place until doubled, about 1–1.5 hours.
4. Shape: Roll out the dough to about ½ inch thick. Cut into rounds (use a cookie cutter or glass). Place on a floured tray, cover, and let rise again for 30–45 minutes.
5. Fry: Heat oil to 340–350°F (170–175°C). Fry a few donuts at a time until golden brown on both sides. Drain on paper towels.
6. Coat & Fill: While still warm, roll in sugar. Let cool slightly, then fill with your favorite cream using a piping bag.
