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Bombolini (Italian Donuts)

Bombolini (Italian Donuts)
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Bombolini (Italian Donuts) are fluffy, yeast-raised Italian donuts with a golden crispy exterior and a soft, airy interior. Perfectly coated in sugar and optionally filled with jams, custards, or chocolate, they offer a sweet and comforting treat ideal for brunch or coffee breaks. This recipe uses simple pantry ingredients and quick steps to deliver delightful, homemade fried donuts every time.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar (plus 1 tsp for activating yeast)
  • 1 ¼ cups warm milk (100-110°F) (dairy or plant-based milk for vegan)
  • 2 large eggs (or flaxseed/chia gel for vegan)
  • 4 tbsp unsalted butter, melted (or vegan butter)
  • ½ tsp salt

Frying & Coating

  • Vegetable oil for frying (neutral oil with high smoke point)
  • Granulated sugar for coating

Instructions

  1. Activate the yeast: Warm the milk to 100-110°F and sprinkle the active dry yeast and 1 teaspoon of sugar over it. Let it sit for 5 to 10 minutes until frothy to ensure the yeast is active.
  2. Prepare the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs and melted butter, then pour in the activated yeast mixture. Stir gently until a sticky dough forms.
  3. Knead the dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Proper kneading develops gluten, essential for a fluffy texture.
  4. First rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  5. Shape the donuts: Gently punch down the dough and roll it out to about ½ inch thickness. Use a 2-3 inch round cutter to cut donut shapes. Place them on a parchment-lined tray, cover, and allow a second rise for 30 to 45 minutes.
  6. Fry to golden perfection: Heat vegetable oil in a deep pot to 350°F. Fry the dough rounds in batches to prevent overcrowding, cooking each side for 1-2 minutes until golden brown. Drain on paper towels.
  7. Add the finishing touch: While still warm, toss the Bombolini in granulated sugar for a sweet coating. Optionally, fill with jam or cream using a piping bag.

Notes

  • Keep the oil temperature steady at around 350°F to avoid greasy or undercooked donuts.
  • Do not skip the rising times; proper fermentation is essential for airy texture.
  • Use room temperature ingredients to ensure even mixing and optimal yeast activity.
  • Fry in small batches to maintain oil temperature and prevent soggy donuts.
  • Test oil heat by dropping a small piece of dough; it should bubble and rise immediately.

Nutrition

Keywords: Bombolini, Italian Donuts, fried donuts, yeast donuts, homemade Bombolini, Italian pastry, sweet treats, sugar-coated donuts

Find it online: https://recipesemilly.com/bombolini-italian-donuts/