Kristina Vanni

Prep: 20 mins
Cook: 20 mins
Rise: 2 hrs
Total: 2 hrs 40 mins
Servings: 18
Nutrition Facts (per serving)
269 Calories
13g Fat
35g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 18
Amount per serving
Calories 269
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 17%
Cholesterol 37mg 12%
Sodium 301mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 4g
Vitamin C 0mg 1%
Calcium 36mg 3%
Iron 1mg 7%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bomboloni are Italian filled doughnuts primarily connected to the Tuscany region, but they may have origins in Austria. In some parts of Italy, they are called bomba or bombe meaning “bomb,” because they resemble a small grenade. What makes them different from American-style doughnuts is that the creamy filling is visible from the top rather than hidden inside. Bomboloni carts are popular at beaches for a snack. Even though the filling is usually a sweet vanilla pastry cream, sometimes they are filled with chocolate-hazelnut spread or fruit jam. When serving bomboloni for dessert after an Italian meal, pair with a cup of espresso or even a sparkling red wine from the Piemonte region of Italy. 


For the Bomboloni:

  • 3 cups all-purpose flour

  • 1 (2 1/4 teaspoon) packet rapid rise dry yeast

  • 1/4 cup granulated sugar

  • 2 teaspoons salt

  • 2 large eggs, lightly beaten

  • 3/4 cup whole milk

  • 4 tablespoons butter, softened

  • 1 teaspoon vanilla extract

  • Vegetable oil, for frying

For the Coating:

  • 1 cup granulated sugar

  • Ground cinnamon, cardamom, and anise, optional

For the Filling:

  • 1 cup vanilla pastry cream

  • Chocolate hazelnut spread, as needed

  • Jam, as needed

Steps to Make It

  1. Gather the ingredients.

     Kristina Vanni
  2. In the bowl of a stand mixer combine the flour, yeast, sugar, and salt.

     Kristina Vanni
  3. Add the eggs, milk, butter, and vanilla extract. Stir to combine using a rubber spatula.

    Kristina Vanni 
  4. Fit the stand mixer with the dough hook and knead the dough on low for 2 minutes. (This dough can also be kneaded by hand on a floured surface for about 5 minutes.) The dough is ready when it is smooth and elastic, but still sticky. 

     Kristina Vanni
  5. Place the dough in a lightly oiled bowl, turning once to coat the top of the dough with oil. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

     Kristina Vanni
  6. When the dough is ready, turn out onto a lightly floured surface and gently roll to about 1 inch thickness. Using a 2 1/2-inch-round biscuit cutter, cut the dough into circles. 

     Kristina Vanni
  7. Place on a parchment lined baking sheet and cover with plastic wrap. Rise for 1 more hour.

     Kristina Vanni
  8. When ready to fry, heat oil in a large, deep pan to 325 F to 350 F. Fry the bomboloni in batches, about 2 minutes on each side, until golden. Remove with a slotted spoon and drain on paper towels.

     Kristina Vanni
  9. When cool enough to touch, toss the fried bomboloni with granulated sugar to coat. If desired, ground cinnamon, cardamom, or anise can be added to the sugar for additional flavor.

     Kristina Vanni
  10. To fill, make a small hole in the side of each bomboloni. Spoon your favorite filling into a piping bag fitted with a medium-sized round tip. Push the tip into the small hole and squeeze to fill. Allow a little bit of the filling to spill out and show through the hole. 

     Kristina Vanni
  11. Serve immediately.

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