A Sweet Bite of Italy: My Grandmother’s Bombolini
There’s something almost magical about walking into Nonna’s kitchen in winter—steam curling from her stovetop, flour dusting the countertops, and the smell of freshly fried Bombolini wafting through the air. These Italian doughnuts, golden and plump, filled with creamy vanilla pastry cream, are one of my most nostalgic childhood memories. It wasn’t just about the taste; it was the ritual—the warmth, the love, and the joy of biting into a sugar-coated pillow of happiness.
Today, I’m sharing this treasured family recipe that has warmed many winter afternoons. Whether you’re new to Italian sweets or a Bombolini enthusiast, this recipe will help you recreate a bakery-level treat right in your kitchen.
What Are Bombolini?
Bombolini (singular: bombolone) are traditional Italian doughnuts, particularly popular in Tuscany. Unlike American-style doughnuts that often have a hole in the center, Bombolini are round, filled pastries. They’re made with a sweet yeasted dough, deep-fried until golden, rolled in sugar, and often injected with luscious fillings like pastry cream, jam, or Nutella.
These doughnuts are a staple at Italian carnivals, bakeries, and breakfast spreads. Each bite is tender and airy, and that creamy center? It’s what dreams are made of.
Ingredients
the Dough:
- 500g all-purpose flour (plus extra for dusting)
- 2 large eggs
- 60g sugar
- 7g active dry yeast (or 15g fresh yeast)
- 200ml whole milk, warm
- 60g unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ tsp salt
Frying:
- Neutral oil (like sunflower or canola), for deep frying
- Caster sugar, for coating
For the Vanilla Pastry Cream:
- 500ml whole milk
- 4 large egg yolks
- 100g sugar
- 40g cornstarch
- 1 tsp vanilla bean paste or extract
- 30g unsalted butter
⏲️ Prep and Cook Time
- Prep time: 30 minutes (plus 1.5 hours rising time)
- Cook time: 15 minutes
- Total time: 2 hours 15 minutes
- Servings: 12 Bombolini
Step-by-Step Instructions
Make the Dough
- In a small bowl, dissolve the yeast in warm milk with 1 tsp of the sugar. Let it sit for 10 minutes until frothy.
- In a large bowl or stand mixer, combine the flour, sugar, lemon zest, and salt.
- Add eggs, vanilla, and the frothy yeast mixture to the flour. Mix until combined.
- Add softened butter a bit at a time, kneading until the dough becomes soft and elastic—about 10 minutes in a mixer or 15 minutes by hand.
- Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise for 1–1.5 hours until doubled.
Prepare the Pastry Cream
- Heat the milk and vanilla in a saucepan until just simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour the hot milk into the egg mixture while whisking.
- Return the mixture to the saucepan and cook on low heat, stirring constantly, until thickened.
- Remove from heat, stir in butter until smooth, and chill with plastic wrap touching the surface.
Shape and Fry the Bombolini
- Punch down the risen dough and roll it out to about 1.5cm thickness.
- Use a round cutter (around 7cm) to cut circles. Place on a parchment-lined tray and let rise another 30 minutes.
- Heat oil to 170°C (340°F). Fry Bombolini in batches, flipping to cook evenly—about 1.5 minutes per side.
- Drain on paper towels, then immediately roll in sugar while warm.
Fill Them Up!
- Transfer cooled pastry cream into a piping bag fitted with a long nozzle.
- Poke a small hole in the side of each Bombolone and pipe the cream in generously.
Tips for Perfect Bombolini
- Don’t over-knead: Stop when the dough becomes smooth and elastic.
- Temperature matters: If your oil is too hot, the outside will burn before the inside cooks.
- Double rise = fluffy doughnuts: Don’t skip the second rise—it’s key for airy results.
- Custom fillings: Try Nutella, raspberry jam, or lemon curd for delicious variations.
Can You Make Bombolini Ahead?
Yes! Here’s how:
- Freeze after shaping: Freeze on a tray before second rise. Thaw and let rise before frying.
- Reheat unfilled Bombolini in a warm oven for 5–10 minutes.
- Pastry cream can be made 1–2 days in advance and kept in the fridge.
How to Serve Bombolini
Serve them fresh and warm, dusted in extra sugar or even powdered sugar. Pair with a cup of espresso or a hot cappuccino. They’re perfect for winter brunches, holiday treats, or lazy Sunday mornings.
Final Thoughts: Bombolini, the Heart of Italian Comfort
There’s a reason these pillowy doughnuts have stood the test of time in Italian kitchens—they’re comforting, elegant, and infinitely customizable. And trust me, once you bite into a freshly filled Bombolone, still warm and soft, it’ll become a part of your own kitchen story too.