Bombolini Classic Italian Donuts

 Bombolini — pillowy Italian doughnuts made from a rich egg-yolk dough. Learn the step-by-step method, pro tips, storage and nutrition (approx. per serving) so your batch turns out irresistibly light.

Tools you’ll need

• Large mixing bowl (or stand mixer with dough hook)

• Measuring cups and spoons (accurate spoons for yeast and salt)

• Digital kitchen scale (highly recommended for even portions)

• Whisk and rubber spatula

• Bench scraper or knife for dividing dough

• Baking sheet lined with parchment or floured tray

• Clean kitchen towel or plastic wrap to cover dough

• Deep, heavy pot or deep-fryer (at least 20–24 cm/8–10 in wide)

• Candy/fry thermometer (to keep oil at proper temperature)

• Slotted spoon or spider strainer

• Cooling rack over a sheet pan (for draining)

• Piping bag with small long nozzle for filling (optional)

• Instant-read thermometer (optional, for dough and oil checks)

Ingredients

Dough (as provided)

• 2¼ tsp instant yeast

• ½ cup lukewarm milk

• 3 tbsp granulated sugar

• 2½ cups all-purpose flour

• 2 tbsp potato starch (optional)

• ¼ tsp salt

• 3 egg yolks

• ¼ cup unsalted butter, softened

Notes: the list above is the exact dough foundation you gave. Below are small, necessary additions for frying and finishing the Bombolini.

Additional (for frying & finishing)

• Vegetable oil for frying — about 1.5–2 liters in the pot (you won’t use it all, but you need enough for deep frying).

• Granulated or powdered sugar for coating — about ¾–1 cup.

• Filling (optional): jam, pastry cream, Nutella, mascarpone cream — about 1 cup total depending on choice.

Step-by-step instructions

1. Prepare the yeast mixture (quick option)

If you prefer a classic, proofed start: stir the 2¼ tsp instant yeast into the ½ cup lukewarm milk with 1 tsp of the sugar and wait 3–5 minutes until slightly frothy. (Instant yeast can be mixed directly into dry ingredients if you’re short on time — both methods work.)

2. Combine dry ingredients

In a large bowl, whisk together 2½ cups all-purpose flour, 2 tbsp potato starch (optional) and ¼ tsp salt. Reserve a tablespoon of flour for dusting.

3. Mix wet ingredients

In a separate bowl, whisk the 3 egg yolks with the remaining sugar. Add the milk + yeast mixture (or just milk if you used instant straight-in) and mix.

4. Form the dough

Add the wet mixture to the dry ingredients. Add the ¼ cup softened unsalted butter in small pieces. Mix until a shaggy dough forms, then knead (stand mixer with dough hook on medium for 6–8 minutes, or by hand on a lightly floured surface 10–12 minutes) until the dough is smooth, elastic and slightly tacky but not sticky. The dough should pass the “windowpane” test (a thin stretch shows gluten development).

5. First rise (bulk fermentation)

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled — typically 60–90 minutes depending on temperature. It should feel airy and jiggly.

6. Shape

Turn the risen dough onto a lightly floured surface. Gently deflate and divide into 12 equal pieces (about 55–65 g each — use a scale for precision). Shape each piece into a smooth ball by rolling them under your palm. Place the balls at least 2–3 cm apart on a parchment-lined tray.

7. Second rise

Cover loosely and let proof again for 30–45 minutes until puffed and nearly doubled. They should be soft and spring back slowly when touched.

8. Heat the oil

While they proof, heat oil in your deep pot or fryer to 170–175°C (340–350°F). Use a thermometer — stable temperature is the key to not-getting-greasy Bombolini.

9. Fry (do not overcrowd)

Carefully slide 2–3 dough balls into the oil (depending on pot size). Fry, turning once, until golden brown all over — about 1.5–2 minutes per side. Remove with a slotted spoon and transfer to a cooling rack set over paper towels.

10. Coat and/or fill

While still slightly warm, roll in granulated sugar or sprinkle with powdered sugar. If filling: let cool slightly, then use a piping bag fitted with a long nozzle to inject about 1–2 tbsp of jam or cream into each doughnut.

11. Serve

Serve warm or at room temperature. Resist eating them straight from the fryer with a cup of coffee — but if you must, I won’t judge.

Tips to guarantee success

• Temperature matters. Oil at 170–175°C is ideal. Too cool → greasy; too hot → burned outside and raw inside.

• Don’t overproof. Overproofed dough spreads and won’t puff properly while frying. Underproofed dough will be dense. Look for a gentle spring back when poked.

• Gentle handling keeps dough airy — don't aggressively deflate during shaping.

• Use a thermometer (both for oil and for the dough environment) — it removes guessing and saves batches.

• If your dough is sticky: add a teaspoon of flour at a time; the dough should remain soft, not dry.

• If Bombolini are absorbing too much oil: your oil is probably too cool. Let it return to temperature between batches.

• For lighter texture: potato starch (the optional 2 tbsp) helps tenderize the crumb; do not skip eggs — yolks bring richness and softness.

• Flavor boost: fold 1 tsp vanilla extract or the zest of 1 lemon into the dough for bright notes.

Variations & add-ins

• Jam-filled: classic apricot, raspberry, or mixed berry — use a piping bag to inject.

• Custard/crema pasticcera: homemade pastry cream piped in after frying is heavenly.

• Chocolate-filled or dipped: fill with chocolate cream or dip the top in melted chocolate.

• Baked version: shape and bake at 190°C (375°F) until golden — note: texture will be different (less crisp exterior).

• Vegan adaptation: replace butter with plant-based fat, use aquafaba or a commercial egg replacer in place of yolks — texture will be different; increase fat slightly to compensate.

Storage & reheating

• Room temperature: store in an airtight container for up to 24 hours (best eaten fresh). Sugar-coated ones are better short-term.

• Refrigeration: filled Bombolini with dairy-based cream should be refrigerated and eaten within 2 days. Refrigeration dries out unfilled bombolini.

• Freezing: freeze unfilled, fully cooled Bombolini in a single layer, then transfer to a freezer bag for up to 1 month. Thaw at room temperature, then briefly reheat.

• Reheating (to refresh texture): warm in a 175°C (350°F) oven for 5–7 minutes (preheated) to restore slight crispness. Microwave briefly (8–10 seconds) then pop in the oven for 2–3 minutes if you want speed + crisp. Avoid long microwaving — it makes them gummy.

Approximate nutrition (per serving)

Yield assumed: 12 Bombolini (this is an estimate — exact yield depends on size you shape).
Assumptions: made with whole milk, oil absorption estimated at ~15 g oil per doughnut (total batch oil absorbed ≈ 180 g). Values are approximate.

• Calories: ~294 kcal per Bombolini

• Carbohydrates: ~24 g

• Protein: ~3.5 g

• Fat: ~20.5 g

• Fiber: ~0.7 g

Note: These figures change if you fill with custard, add a glaze, or if oil absorption varies. They are intentionally conservative estimates to help planning.

Timings

• Active prep (mixing + shaping): ~25–35 minutes

• First rise: 60–90 minutes (room temp)

• Second rise: 30–45 minutes

• Frying + finishing: 20–30 minutes (in batches)

• Total time (including rises): ~2–3 hours depending on proofing speed and batch size.

Frequently Asked Questions (FAQ)

Q: How many Bombolini will this recipe make?
A: About 10–14 standard-sized Bombolini depending on how large you shape them; we estimate 12 for the nutrition and timing above.

Q: Can I use active dry yeast instead of instant?
A: Yes — if using active dry yeast, dissolve it in the lukewarm milk with a pinch of sugar and let it sit 5–10 minutes until foamy before mixing (use same 2¼ tsp amount).

Q: Can I bake them instead of frying?
A: You can bake for a lighter, less oily version: bake at 190°C (375°F) for 12–16 minutes until golden. They won’t have the same deep-fried exterior but will be tasty and easier/cleaner to make.

Q: My Bombolini are dense — what went wrong?
A: Likely underproofing, too little kneading (insufficient gluten), or the oil was too hot (causing exterior set before interior could expand). Give the dough time and check dough elasticity.

Q: How do I fill them neatly?
A: Use a long, thin piping nozzle and fill 1–2 tablespoons at a time. Poke the nozzle into the side of the doughnut and squeeze gently; you’ll soon judge the right pressure.

Q: Can I make the dough ahead?
A: Yes — refrigerate the dough after the first rise (covered) for up to 12–24 hours. Cold dough will be firmer and often easier to shape; bring to room temperature before shaping and second proof.

Final thoughts

Bombolini are a small, deliberate pleasure — they reward patience and care. Follow the steps, respect the temperatures, and don’t rush the proofing. You’ll end up with light, tender, joy-filled doughnuts that taste like an Italian morning. Make a big pot of coffee, call someone you love, and enjoy the ritual of sharing: that’s half the magic.