Bombolini Italian Donuts

I still remember the first time my nonna taught me how to make Bombolini in her tiny kitchen in Florence. Her hands, soft yet strong from decades of kneading dough, guided mine as we shaped these pillowy Italian donuts that would later become a treasured family tradition. Every Sunday morning, the scent of these sweet treats would fill our home, signaling the start of cherished family gatherings.

I believe the magic of Bombolini lies in their perfect balance of textures—a golden, slightly crisp exterior giving way to a cloud-like, tender center. The hint of vanilla and subtle sweetness from the sugar creates an irresistible flavor that transforms simple ingredients into something truly extraordinary. Each bite is like a warm hug that’s both comforting and delightfully indulgent.

Whether you’re cooking for your family or impressing friends, I encourage you to try these delectable Italian donuts. The process is surprisingly straightforward, requiring just a few simple steps that even beginners can master. Trust me when I say the joy of watching loved ones bite into these warm, sugar-dusted treasures is as rewarding as the heavenly taste itself.

Why You’ll Love Bombolini Italian Donuts

Simple Ingredients, Extraordinary Results: I’ve discovered that these donuts require only pantry staples, yet transform into something truly special. The combination of all-purpose flour and a touch of potato starch creates that authentic Italian softness I adore.
Quick Gratification: After years of perfecting this recipe, I’ve streamlined the process so you can enjoy fresh, warm donuts without spending all day in the kitchen. The active preparation takes just 20 minutes of your time!
Versatile Crowd-Pleaser: Whether it’s breakfast, dessert, or an afternoon treat, I’ve served these Bombolini at countless gatherings and watched them disappear within minutes. They’re equally perfect for casual family breakfasts or elegant dinner parties.
No Fancy Equipment Needed: I love that this traditional recipe relies on basic kitchen tools rather than specialized equipment. The focus is on technique and quality ingredients—just as my nonna taught me.
Customizable Flavor Canvas: Over time, I’ve experimented with countless fillings and toppings, from traditional custard to modern Nutella. These donuts beautifully adapt to whatever flavors inspire you!

Ingredients for This Recipe

Instant Yeast: I always use instant yeast for its reliability and quick activation. It’s the magical ingredient that gives Bombolini their signature airy texture without lengthy proofing times.
Lukewarm Milk: The creamy backbone of this recipe. I select whole milk for richness and carefully warm it to activate the yeast without killing it—around 110°F is my sweet spot.
Granulated Sugar: More than just sweetness, I’ve found sugar tenderizes the dough and helps create that beautiful golden crust. The slight crystallization on the exterior provides delightful texture contrast.
All-Purpose Flour: The foundation of any good Bombolini. I prefer unbleached for its slightly higher protein content, creating donuts with perfect structure that still maintain their delicate tenderness.
Potato Starch: My secret ingredient! I add this optional component because it creates incredibly light, fluffy donuts by weakening the gluten structure. Skip it if unavailable, but the texture difference is remarkable.
Salt: Don’t overlook this humble ingredient! I always include salt to enhance flavors and balance sweetness. It strengthens the gluten structure for that perfect chew and improves shelf life.
Egg Yolks: The enriching element that gives Bombolini their distinctive richness and tender crumb. I always use room temperature yolks for better incorporation into the dough.
Unsalted Butter: The luxurious element that carries flavor and creates that melt-in-your-mouth quality. I insist on European-style with higher butterfat for superior Bombolini. Always soften properly before mixing!

How to Make Bombolini Italian Donuts

Prepare the Yeast Mixture: In a small bowl, combine lukewarm milk with granulated sugar, stirring gently until dissolved. Sprinkle instant yeast over the surface and let it sit for 5-7 minutes until foamy and aromatic. This activation ensures your donuts will rise beautifully.
Create the Dough Base: In a large mixing bowl, whisk together all-purpose flour, potato starch (if using), and salt. The uniformity of this dry mixture is crucial for evenly textured donuts that rise consistently.
Combine Wet Ingredients: Make a well in the center of your flour mixture and add the activated yeast mixture and egg yolks. Begin mixing slowly, watching as the ingredients transform from separate elements into a cohesive, slightly shaggy dough.
Incorporate the Butter: Add softened (not melted) butter in small amounts, kneading after each addition until fully absorbed. The dough will transition before your eyes, becoming increasingly smooth and elastic with a subtle sheen that indicates proper gluten development.
First Rise: Transfer the dough to a lightly greased bowl, cover with a damp cloth, and place in a warm spot until doubled in size, about 1-1.5 hours. The dough should feel light and airy, with small bubbles visible throughout.
Shape the Bombolini: Gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Roll to 1/2-inch thickness, then use a round cutter to create 2-3 inch circles. The perfect thickness ensures donuts that are substantial yet light.
Second Rise: Place the cut donuts on parchment-lined baking sheets, cover loosely, and let rise until visibly puffy, about 30-45 minutes. This crucial step develops that characteristic airy texture that makes Bombolini irresistible.
Fry to Golden Perfection: Heat vegetable oil to 350°F in a heavy-bottomed pot. Carefully lower donuts into the oil, frying until golden brown on each side, about 1-2 minutes per side. The transformation is magical—watch as they puff and develop that distinctive light ring around the middle.
Finish with Sugar: While still warm, roll each Bombolini in granulated sugar, which will adhere to the slight sheen of oil, creating a sweet, crystalline coating that adds delightful texture contrast to each bite.

Expert Cooking Tips

Temperature Matters: I always ensure my milk is just warm to touch (110°F)—too hot kills yeast, too cool slows activation. Use a thermometer until you develop the feel for it.
The Windowpane Test: After kneading, I stretch a small piece of dough—if it forms a translucent “window” without tearing, gluten has developed perfectly. This simple technique transformed my Bombolini.
Watch the Oil: I maintain 350°F oil temperature religiously, using a candy thermometer for precision. Too hot burns exteriors while leaving centers raw; too cool creates greasy donuts. Consistency is key!
Perfect Rising Environment: I create a proofing chamber by placing dough in an oven with just the light on. This gentle warmth (around 80°F) yields consistently perfect rises year-round.
Filling Technique: For filled versions, I use a chopstick to create a hole, then pipe filling with a small tip. Inserting from the side rather than top maintains that beautiful appearance.

Proper Storage

Same-Day Freshness: For optimal enjoyment, I recommend consuming Bombolini within 6 hours. Store at room temperature under a cake dome to maintain that perfect balance of crisp exterior and soft interior.
Overnight Storage: If needed, place in an airtight container with parchment between layers. Refresh in a 300°F oven for 3-4 minutes before serving to restore some crispness.
Freezing Option: Flash-freeze unfilled Bombolini on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw at room temperature and warm in oven before enjoying.
Filling Separation: If making cream-filled varieties, I always store unfilled and add fillings just before serving to prevent sogginess and maintain food safety.

Variations and Substitutions

Dairy-Free Adaptation: Substitute the milk with almond or oat milk and use plant-based butter. I’ve found that adding 1 tablespoon of coconut oil improves the texture when making this switch.
Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum. I add an extra egg yolk for structure and let the dough rest longer to hydrate properly for best results.
Flavor Infusions: Enhance the dough with citrus zest, vanilla bean seeds, or a touch of cinnamon. My favorite is adding 1 tablespoon of orange zest for a subtle brightness that elevates the entire experience.
Filling Variations: While traditional Bombolini are often plain or filled with jam, I love experimenting with pastry cream, Nutella, or lemon curd. The contrast between the light dough and rich filling is absolutely divine.
Baked Version: For a lighter option, brush shaped donuts with melted butter and bake at 375°F until golden. The texture differs from fried but still delivers delicious results with significantly less oil.

What Goes with Bombolini Italian Donuts

Fresh Espresso: The bitter complexity of a properly pulled espresso creates the perfect counterpoint to the sweet Bombolini. This classic Italian pairing highlights both components beautifully.
Mixed Berry Compote: I serve warm berries slightly sweetened with a touch of liqueur alongside plain Bombolini. The fruity acidity balances the richness while adding seasonal freshness.
Vanilla Bean Custard: A small ramekin of custard for dipping transforms Bombolini into an elegant dessert. The cool, silky sauce against warm donut creates magnificent textural interplay.
Citrus Salad: Segments of orange and grapefruit with a light honey drizzle refresh the palate between bites of rich Bombolini. This unexpected pairing elevates a casual breakfast to brunch status.
Chocolate Ganache: A small pot of warm, slightly bitter chocolate sauce for dipping adds luxurious depth. I sprinkle with flaky sea salt for a sophisticated sweet-savory experience.

FAQ

Can I make the dough ahead of time?
Refrigerate overnight after first rise. Bring to room temperature before shaping for best texture.

Why didn’t my Bombolini rise properly?
Check yeast freshness and ensure milk temperature is 105-110°F. Cold environments also slow rising significantly.

Can I bake instead of fry?
Yes, brush with butter and bake at 375°F until golden. Texture differs but still delicious.

How do I know when the oil is ready?
Use a thermometer for 350°F or test with a small piece of dough—it should bubble immediately and rise quickly.

Why are my Bombolini dense?
Overmixing develops too much gluten. Mix just until ingredients are incorporated for light, airy results.