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Bomboloni (Italian doughnuts)

Light, pillowy Italian doughnuts made from enriched dough, fried until golden, rolled in sugar, and optionally filled. A classic and indulgent treat perfect with coffee.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Servings 20

Ingredients
  

  • 250  g bread flour
  • 250  g all‑purpose flour
  • 75  g granulated sugar
  • 100  g unsalted butter room temperature
  • 20  g fresh cake yeast or 7 g dry instant yeast
  • 7  g salt
  • 150  g whole eggs ≈ 3 large eggs
  • 40  g egg yolks ≈ 2 yolks
  • 110  g lukewarm water
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • Granulated sugar for coating

Instructions
 

  • Dissolve yeast in the lukewarm water; allow it to bloom (bubble).
  • In a stand mixer with dough hook, combine flours, sugar, butter, eggs (except one), salt, orange zest, and vanilla. Mix on medium 5 minutes, then high 5 more minutes until smooth elastic dough.
  • Add the final egg; continue mixing to incorporate and adjust flour if sticky.
  • Turn dough onto lightly floured surface, knead briefly, then transfer to large oiled bowl. Cover and let rise in warm place ~2 hours until tripled.
  • Punch down gently, roll dough to 1.5 cm (½ inch) thickness. Cut rounds using glass or cutter.
  • Place rounds on lined baking sheets, cover lightly, and allow second rise ~1.5 hours until puffy.
  • Heat vegetable oil to 170–180 °C (~338–356 °F).
  • Fry bomboloni in batches for ~3 minutes per side, until golden. Remove and drain on rack.
  • While still warm, roll in granulated sugar until coated.
  • Optionally fill with jam, custard, or cream. Serve warm.

Notes

  • Ensure dough rises in draft‑free, warm environment.
  • Don’t overcrowd fry pan—oil temperature drops too much.
  • Maintain steady oil temp to ensure proper fry.
  • Roll sugar coating while warm for best adhesion.
  • Eat fresh; texture softens over time.