Bomboloni
Light Italian doughnuts rolled in sugar and filled with vanilla custard.
- Prep
- 30 min
- Cook
- 15 min
- Serves
- 12
- Level
- Medium
Bomboloni are Tuscany's answer to the jam doughnut. They're airy, soft and very moreish.
Use a thermometer to keep the oil at the right heat.
Bomboloni
45 min total · approx. 290 kcal per serving
Ingredients
Servings
Method
- Mix the flour, yeast, sugar, zest, eggs and milk. Knead for 5 minutes, add the butter and knead for 5 minutes more.
- Rise for 1½ hours. Divide into 12 balls and put on floured baking paper. Rise for 45 minutes.
- Heat the oil to 170°C. Fry in batches for 2 minutes each side until golden.
- Drain and roll in sugar while warm.
- Make a hole in the side and pipe in the custard.
Cook's noteNutella or jam also make great fillings.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
