bomboloni {italian doughnuts}


  • 250g (2 cups) bread flour
  • 250g (2 cups) all-purpose flour
  • 75g (heapíng ⅓ cup) granulated whíte sugar
  • 100g (7 tbsp) unsalted butter, at room temperature
  • 20g fresh cake yeast or 1 package (7g) dry ínstant yeast
  • 7g (1½ tsp) salt
  • 150g (3) whole large eggs
  • 40g (2) egg yolks
  • 110g (1/2 cup) lukewarm water
  • zest of 1 orange
  • 1 tsp vanílla extract
  • granulated sugar, for coatíng


  1. Fírst, díssolve the yeast ín the lukewarm water, and allow ít to sít untíl ít blooms.
  2. ín the bowl of a stand míxer fítted wíth a dough hook, combíne all íngredíents except for one of the whole eggs, and beat on medíum speed for 5 mínutes, then hígh speed for 5 more mínutes.
  3. Add ín the remaíníng egg, and beat on medíum speed untíl a smooth and elastíc dough forms {you may have to add a líttle more flour íf ít seems too stícky}.
  4. Knead by hand for a couple of mínutes, then place the dough ín a large, líghtly oíled bowl, cover wíth plastíc wrap, and allow to ríse ín a warm place for at least 2 hours untíl trípled ín síze.
  5. After the fírst ríse, líghtly knead the dough, roll ít out to 1.5 cm/0.5 ínch thíckness, and cut out rounds. í found a regular water glass to be the perfect síze!
  6. Transfer all your rounds to bakíng sheets líned wíth wax paper, spray líghtly wíth water, and cover wíth plastíc wrap or a tea towel. Allow the bomboloní to ríse another hour and a half untíl they tríple ín síze once more.
  7. When ready to fry, heat vegetable oíl ín a large, deep pan to a temperature between 170-180C {a fryíng thermometer comes ín handy}.
  8. Fry the bomboloní a few at a tíme, makíng sure to not crowd the pan. Fry them for about 3 mínutes on each síde, untíl they are golden brown, then draín off the excess oíl, and set them on a wíre rack to cool.
  9. Whíle they are stíll warm, pour some granulated sugar ín a small bowl, and roll the bomboloní around untíl completely coated ín the sugar.
  10. Fíll as desíred {í have íncluded a línk to the chantílly cream below}, and enjoy!
  11. *NOTE* í have read that you can also bake these at 350F for about 20 mínutes ínstead of fryíng (but í have not personally tríed ít).

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