Bombolini! Those pillowy, fluffy Italian donuts are absolute treats—light, airy, and perfect for filling with cream or jam (or just dusting with sugar). Here’s a classic recipe for making Bombolini at home:

🍩 Bombolini (Italian Donuts)

Ingredients (makes about 15–20 donuts):

Instructions:

1. Make the dough

• In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let it sit 5–10 minutes until foamy.

• In a large mixing bowl, whisk flour, remaining sugar, and salt.

• Add eggs, softened butter, and the yeast mixture. Mix and knead (by hand or with a stand mixer) until smooth and elastic — about 8–10 minutes.

• Cover the dough and let it rise in a warm place until doubled in size (about 1 to 1½ hours).

2. Shape the Bombolini

• Punch down the dough and roll it out on a lightly floured surface to about ½ inch thick.

• Use a 2.5-inch round cutter to cut out circles.

• Place the rounds on a baking sheet lined with parchment, cover, and let rise again for 30–45 minutes until puffy.

3. Fry the Bombolini

• Heat vegetable oil in a deep pot or fryer to 350°F (175°C).

• Fry the donuts in batches, turning once, until golden brown (about 2 minutes per side).

• Drain on paper towels.

4. Finish & fill

• Roll warm bombolini in powdered sugar.

• Optional: Fill with jam, pastry cream, or Nutella by poking a hole with a skewer and piping filling inside.

Tips:

• Keep the oil temperature steady to avoid greasy or undercooked donuts.

• For an extra indulgence, drizzle with chocolate sauce or dust with cinnamon sugar.

• Eat fresh for best texture, but they do keep for a day or two stored airtight.

Want a recipe for homemade pastry cream to fill them? Or maybe a gluten-free or baked version? Just ask!