Description
Bombolini Italian donuts are light, fluffy, and often filled with pastry cream, Nutella, or jam. These classic Italian treats are fried to golden perfection and dusted with powdered sugar for a sweet finish.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¾ cup whole milk, warmed
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- Filling of choice: pastry cream, Nutella, or fruit jam
- Powdered sugar, for dusting
- Vegetable oil, for frying
Instructions
- Warm the milk until lukewarm. Sprinkle yeast over milk and let sit for 5 minutes to activate.
- In a large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, and melted butter. Mix until soft dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Punch down the dough, roll it out to ½-inch thickness, and cut into 2–3 inch circles. Place on floured baking sheet, cover, and let rise for 30 minutes.
- Heat oil in deep pot to 350°F (175°C). Fry donuts in batches for 2–3 minutes per side until golden brown. Remove and drain on paper towels.
- Let cool slightly, then use piping bag to fill each donut with desired filling.
- Roll or dust filled donuts with powdered sugar and serve warm or at room temperature.
Notes
Ensure yeast is fresh and oil stays at the right temperature (350°F) for best results. Don’t skip the second rise—it ensures a light texture.
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 9g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Bombolini, Italian donuts, filled donuts, Nutella, pastry cream, fried dessert