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Classic Italian Bomboloni

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Indulge in these soft and airy Italian filled doughnuts, perfect for any occasion, that can be customized with various sweet fillings.
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-purpose flour You can substitute with a gluten-free blend.
  • 1 cup Sugar For sweetening the dough and filling.
  • 2 tablespoons Yeast Must be fresh for best results.
  • 1 cup Milk Warm milk helps activate yeast.
  • 2 large Eggs Adds richness and moisture.
  • 1/4 cup Butter Melted, to enhance flavor and texture.
  • 1 teaspoon Salt Balances sweetness.
Filling Options
  • 1 cup Custard or fruit preserves or Nutella Choose your preferred filling.

Method
 

Preparation
  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a separate bowl, mix warm milk with yeast and let it bloom until frothy.
  3. Add eggs and melted butter to the yeast mixture, then combine with the dry ingredients.
Kneading and Rising
  1. Turn the mixture onto a floured surface and knead until smooth and elastic for about 8-10 minutes.
  2. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
Shaping and Frying
  1. After the first rise, punch down the dough and roll it out. Cut into circles.
  2. Add your desired filling to each circle and pinch to seal.
  3. Allow the filled doughnuts to rise again for about 30 minutes.
  4. Heat oil in a deep pan to 350°F (175°C) and fry the bomboloni in batches until golden brown on all sides.
  5. Let them drain on paper towels and, while warm, dust them with powdered sugar.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 160mgFiber: 1gSugar: 7g

Notes

For storage, keep leftovers in an airtight container at room temperature for up to two days. To freeze, place unfilled doughnuts in a single layer, freeze solid, and then transfer to a freezer bag for up to three months.
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