Bombolini Italian Donuts Fluffy Pillowy & Totally Irresistible
If you know me, you know how much I love discovering beautiful recipes from around the world and when I visited Italy, I completely fell in love with bomboloni, the most dreamy, fluffy donuts ever. They’re golden, soft, filled with creamy goodness, and honestly… dangerously addictive.
I still remember my first bite: warm, sugar-dusted dough that practically melted in my mouth. Whether filled with custard, Nutella, or jam, bombolini are an Italian treat that brings a little joy with every bite. And today, I’m sharing my version with you homemade, simple, and full of love.
Why You’ll Fall in Love With Bombolini
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They’re soft and fluffy like a cloud
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You can fill them with anything you like custard, chocolate, fruit jam, or even whipped cream
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Perfect for breakfast, brunch, dessert, or a sweet afternoon treat
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They’re surprisingly easy to make at home
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They bring that cozy Italian bakery vibe right into your kitchen
Ingredients You’ll Need (No Measurements Here That’s in the Recipe Card Below!)
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All purpose flour
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Sugar
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Instant yeast
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Milk
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Eggs
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Butter
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A pinch of salt
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Oil for frying
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Filling of your choice: vanilla pastry cream, Nutella, jam, etc.
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Powdered sugar or regular sugar for rolling
How to Make Bombolini Step by Step
1. Make the Dough
I start by mixing the flour, yeast, sugar, and salt in a big bowl. Then I add warm milk, eggs, and melted butter, and knead it all into a smooth dough. I let it rest until it doubles in size usually about an hour. This is when the magic starts!
2. Shape and Rise Again
Once the dough is ready, I roll it out gently and cut it into rounds. I place them on a floured surface and let them rise again. Don’t skip this step it’s what makes them pillowy soft!
3. Fry to Golden Perfection
I heat my oil until it’s hot but not smoking, then gently fry each piece until golden brown on both sides. It only takes a few minutes, but ohhh the smell in the kitchen is incredible.
4. Sugar & Fill
While they’re still warm, I roll them in sugar, then use a piping bag to fill them with whatever I’m craving that day sometimes vanilla pastry cream, sometimes Nutella, and sometimes I do a mix of both (don’t judge 😅).
Jessy’s Tips for the Perfect Bombolini
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Use warm milk to activate the yeast but not too hot or it will kill it
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Let the dough rise in a warm place patience is key for fluffiness
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Don’t overcrowd your frying pot give each donut space to puff up
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Use a thermometer if you can oil should be around 170–180°C (340–355°F)
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Roll them in sugar while still warm so it sticks perfectly
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Let them cool slightly before filling to avoid melting your cream
How to Serve Bombolini
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Dust with powdered sugar for a light finish
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Pipe with pastry cream for a classic Italian bakery experience
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Try them with fruit compote or lemon curd in summer
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Serve warm with a coffee for a real café moment
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Or pack them into a pretty box and gift them they never last long!
Make Ahead & Storage
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Bombolini are best the day you make them nothing beats the fresh, warm version
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You can make the dough ahead of time and let it rise overnight in the fridge
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Store leftovers (if you even have any!) in an airtight container for up to 2 days
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Reheat in the microwave for a few seconds to bring back that softness
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Avoid freezing after frying but you can freeze the shaped dough and fry later!
FAQs About Bombolini
Can I bake them instead of frying?
You can, but they won’t have the same soft fried texture. If you bake, brush with butter and bake at 180°C until golden.
What fillings work best?
Classic vanilla pastry cream, chocolate ganache, Nutella, jam, whipped cream, or even lemon curd.
Why is my dough not rising?
Check your yeast! Make sure your milk isn’t too hot. Give it time it needs a cozy environment.
Can I make them smaller or bigger?
Of course! I love mini bombolini for parties, and larger ones for that café-style indulgence.
In the End…
Making bombolini at home feels like bringing a little piece of Italy into your kitchen. Whether you’re filling them with tradition or your own twist, they always bring smiles. I love making these for special mornings, birthdays, or just when I need a pick me up.
So if you’re craving something sweet, soft, and full of love try these bombolini and let me know how they turn out
Until next time,
With love, from my kitchen to yours Jessy