Bombolini (Italian Donuts)

Introduction

Crispy on the outside, pillowy on the inside, and filled with luscious pastry cream — Bombolini are classic Italian donuts that bring a luxurious, bakery-style experience to your own kitchen. Whether enjoyed with coffee or as a dessert, they’re guaranteed to impress.

Ingredients

Dough:

• 2¼ tsp instant yeast
• ½ cup lukewarm milk
• 3 tbsp granulated sugar
• 2½ cups all-purpose flour
• 2 tbsp potato starch (optional)
• ¼ tsp salt
• 3 egg yolks
• ¼ cup unsalted butter, softened
• Vegetable oil, for frying
• Sugar or powdered sugar, for coating

Pastry Cream:

• 1½ cups whole milk
• ¼ cup granulated sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Directions

1. Make Dough: Activate yeast in warm milk with sugar. In a bowl, mix flour, starch, and salt. Add egg yolks and softened butter, then knead into a soft dough. Cover and let rise until doubled in size (about 1 hour).
2. Shape Bombolini: Roll out dough into a 9×9-inch square. Cut circles using a round cutter. Place each circle on a square of parchment paper. Cover and let rise again until puffy (about 30–45 minutes).
3. Fry: Heat vegetable oil to 320°F (160°C). Fry donuts for about 90 seconds per side until golden. Remove and drain on paper towels. Roll in granulated or powdered sugar while still warm.
4. Pastry Cream: Heat milk, sugar, and vanilla in a saucepan. In a bowl, whisk yolks with cornstarch. Temper yolks by slowly adding hot milk, then return mixture to saucepan. Cook over medium heat, stirring, until thickened. Stir in butter. Let cool completely.
5. Fill: Using a piping bag with a round tip, poke a hole in each donut and pipe in the pastry cream. Dust with more powdered sugar to serve.

Methods

The Bombolini involve classic bread-making techniques (proofing, kneading, frying), along with pastry cream preparation using tempering and thickening with cornstarch. Frying at the right temperature is key to a fluffy interior without greasy texture.

History

Bombolini originate from Tuscany, Italy, and are traditionally served during carnivals and celebrations. Their name comes from “bomba,” meaning bomb — likely a reference to their round shape or explosion of flavor. Over time, they’ve become a year-round favorite across Europe and beyond.

Benefits

Though indulgent, Bombolini offer a delightful homemade alternative to store-bought sweets. Making them from scratch ensures freshness, quality control, and a rich, authentic flavor that’s well worth the effort.

Formation

The donuts are formed by rolling and cutting dough, followed by a double rise for fluffiness. Frying gives them their golden crust, and filling them with pastry cream completes their luxurious texture and flavor.

Conclusion

Bombolini are more than just donuts — they’re a delicious piece of Italian culinary tradition. Whether you serve them at a gathering or enjoy them fresh with coffee, their creamy centers and fluffy texture are sure to delight.

Lovers

Bombolini are beloved by pastry lovers, donut fans, and anyone with a sweet tooth. They’re perfect for celebrations, brunches, or anyone who wants to taste the magic of Italian baking at home.

Nutrition

Prep Time: ~2 hours (including rising time)
Fry Time: ~10 minutes
Servings: ~12 donuts
Calories: ~280 per donut

Conclusion

Rich, fluffy, and filled with silky custard, Bombolini are a show-stopping treat for any occasion. Their texture, taste, and nostalgic charm make them a rewarding recipe for home bakers.

Lovers

These donuts have captured the hearts of foodies worldwide. Kids love their soft texture, adults appreciate their gourmet filling, and everyone enjoys their decadent, café-style charm.