Italian Bomboloni Donuts

  • on January 14, 2019
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Italian Bomboloni Donuts

Bomboloni Donuts have gotten their fair share of popularity lately, especially in the Chicago land area after the popular joint Bombo Bar made its way to the top of Chicago’s must try spots. Bomboloni’s are hole less italian donuts filled with lip smacking fillings, popular ones are Nutella, vanilla creme, salted caramel, creme cheese, espresso marscapone, raspberry jelly and whip creme with fresh fruit, however they are simply delicious all on their own with powdered sugar.

I have been working hard on recipe developing side of my blog, so I decided to give these donuts a shot because bombo bar is an hour and half from where I live.

So obviously we all know the inspiration behind these donuts but to nail a recipe for such a popular item is a must before sharing. I have been experimenting with a lot of donut recipes but didn’t want to try a donut with yeast because it’s obviously time consuming. However, these donuts can’t be made without yeast. You have to add a large quantity of yeast to these donuts for the airy pockets and hole in the center for your fillings.

Everything in this particular recipe is very straightforward except for the wait, these can be made the same day but after testing the donuts on two separate days one with the wait and one without i really enjoyed the donuts on the second day after the yeast had time to develop. The key to a successful dough is to make sure all your ingredients are at room temperature. Also, the amount of yeast used in this batter is 3 tsp which may seem like a lot but the key to a light airy pocket like donut is the yeast.

My personal favorite filling is Nutella, please don’t forget to comment below and let me know your favorite filling!

I hope you guys give these donuts a shot and enjoy them as much as we did. Please don’t forget to leave a review and comments if you give this recipe a shot. Please subscribe to my blog for recipes and follow my Instagram to watch me cook live and quick recipes in my stories.

Time: prep over night

Cook: 1 hr

Difficulty: intermediate

Serves: 24 donuts


3 cups all purpose flour

1 Egg room temp

1/2 cup Milk room temp

1/2 cup carbonated water

1/4 cup vegetable shortening

3 tsp instant yeast

1/2 tbsp vanilla extract

2 tbs sugar for the batter

1 tbsp sugar for the yeast

1/2 cup sugar for rolling the donuts

Salt to taste

Warm water to activate the yeast

Oil for frying


In a cup add 3 tsp of instant yeast, 1 tsp of sugar and 6 tbs warm water, stir the yeast, cover the cup and let it activate for 5 minutes until the foam has doubled in volume.

In a bowl sift the flour, sugar and salt keep aside.

*Make sure all your ingredients are at room temp.

In the stand mixer add the milk, egg, vanilla and vegetable shortening until smooth, to this add the dry ingredients in batches until combined. Now add the carbonated water slowly as well as the yeast. The dough should come together nicely and will have let go of the sides but still sticky on the bottom. If your batter is wet, add a tbs of flour at a time until it’s no longer sticky.

Remove the batter from the mixer, use some oil and make it smooth. Put it in a metal bowl, cover it with a damp cloth, place it in a warm area and let it rise for at least 2 hours or overnight in the refrigerator for best results.

*If your dough had been resting in the refrigerator over night, make sure to bring it to room temperature before frying.

Once you dough has risen, place it on a floured surface, flatten out the dough with a rolling pin to a 1/2 inch thick. Use a round cookie cutter 4.5 inch diameter or whatever you have on hand to make the cuts. Place the donut cuts on wax paper on a cookie sheet and place them somewhere warm to rise for half an hour.

Meanwhile heat oil to deep fry the donuts. I used canola oil.

Once the donuts have risen, fry them until golden. Fry one or maximum two at a time, so the temperature of the oil does not fall, once the donuts are golden on both sides, remove them from heat and toss them in sugar immediately before placing them on a cooling rack.

The best temperature to fry the donuts in is medium high.

You can also skip the step of tossing the donuts in sugar and sprinkle powdered sugar on top of the donuts if you prefer that.

Your donuts are now ready to be filled with your favorite fillings. I filled mine with Nutella because that’s my favorite filling.

Enjoy while they are still hot!!

Comment below and let me know your favorite filling!

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