🍩 Bomboloni

Name: Bomboloni
Total time: 180 min
Yield: 12
Cuisine: Italy · Tuscany
Ingredients: 500 g plain flour; 7 g dried yeast; 200 ml lukewarm milk; 2 eggs; 60 g butter, softened; 70 g sugar, plus extra for rolling; A pinch of salt and grated lemon zest; Vegetable oil for deep-frying; 400 g vanilla custard or jam for filling

Origin: Italy · Tuscany

232kcal

per serving · 80 g

290kcal

per 100 g

5 gProtein6 g / 100 g

11 gFat14 g / 100 g

27 gCarbs34 g / 100 g

Bomboloni are Italian filled doughnuts: a soft, buttery yeast dough enriched with egg, fried until puffed and golden, rolled in sugar and piped full of vanilla custard or jam. Unlike ring doughnuts they have no hole, so each one is a round, pillowy bun with a creamy or fruity centre. They are eaten warm at breakfast, at cafés or on the beach in summer.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg, butter, custard

Contains glutenbecause of: flour

Contains dairybecause of: butter, custard

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

floureggbuttersugarjamcustard

Recipe

12 servings180 min

Ingredients

500 g plain flour
7 g dried yeast
200 ml lukewarm milk
2 eggs
60 g butter, softened
70 g sugar, plus extra for rolling
A pinch of salt and grated lemon zest
Vegetable oil for deep-frying
400 g vanilla custard or jam for filling

Method

Mix the flour, yeast, sugar and lemon zest, add the milk and eggs and knead for 5 minutes, then work in the butter and salt until smooth and elastic.
Cover and leave to rise for about 1.5 hours, until doubled.
Roll out 1.5 cm thick, cut 8 cm rounds, set them on floured baking paper and leave to rise for 45 minutes.
Fry in oil at 170 °C for about 2 minutes per side until golden, then drain on paper.
Roll in sugar while warm, make a small hole in the side and pipe in custard or jam.

How to make it lighter

One filled bombolone is a full dessert in itself — log it as one, not as a small snack.
Jam filling is usually a little lighter than custard, and skipping the sugar coating saves more.
Keep the oil at 170–175 °C: cooler oil soaks into the dough and adds calories.

History

Bomboloni are especially associated with Tuscany, where they are sold in bakeries, cafés and by beach vendors. They belong to the wider European family of filled yeast doughnuts, close relatives of the German Berliner and the Krapfen eaten in Austria and northern Italy.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →