Bomboloni
Bomboloni (singular: bombolone) are Italian filled doughnuts made from an enriched, egg-and-butter yeasted dough, deep-fried until golden, then rolled in granulated sugar while still warm. Unlike a plain glazed doughnut, they're almost always filled after frying, most traditionally with pastry cream (crema pasticcera), but also jam, chocolate hazelnut spread, or plain with no filling at all in their simplest Tuscan form. The dough is richer and more brioche-like than an American cake doughnut, giving bomboloni a softer, more pillowy crumb.
Varieties
Tuscan bomboloni are traditionally left unfilled or filled simply with pastry cream, and are the origin point for the pastry. Modern bakery versions across Italy and abroad often riff with chocolate hazelnut spread, fruit jam, or even savory fillings, but the base dough and sugar-rolled exterior stay consistent across variations.
Buying tips
At an Italian bakery, look for bomboloni made that morning; the sugar coating should look freshly applied and slightly damp, not dried and crusted, which signals they've sat out too long. If buying filled ones, ask what's inside, pastry cream, jam, and chocolate spread are the standard three, and a good bakery will tell you plainly rather than leave you guessing.
Substitutes
Brioche doughnuts (store-bought or bakery) — 1:1 by piece
Very close in dough richness and texture; fill them yourself with pastry cream or jam if they come plain.
Berliner or Bismarck doughnuts — 1:1 by piece
Nearly identical concept, a German cousin of bomboloni; usually already filled with jam or custard and sugared on the outside.
Beignets — 1:1 by piece, unfilled
Lighter and less rich, no filling, dusted with powdered sugar instead of granulated; best as a stand-in for plain, unfilled bomboloni rather than filled ones.
Malasadas — 1:1 by piece
Portuguese-Hawaiian fried dough, usually eggier and without a hole or filling; split and fill to approximate bomboloni.
Homemade fried brioche dough rounds — 1:1 by piece
The most accurate substitute if time allows; use any enriched sweet yeast dough, fry at 340-350°F for 2-3 minutes per side, then sugar and fill.
Storage
Bomboloni are best eaten the same day they're fried, ideally within a few hours while the dough is still soft and the sugar coating hasn't gone tacky. Store leftovers at room temperature in an airtight container for up to 2 days; refrigeration dries them out faster than the counter does. Filled bomboloni with pastry cream should be refrigerated if not eaten within a few hours, but bring back to room temperature before serving since cold fried dough turns dense and gummy.
How to use
Serve bomboloni as a breakfast pastry or afternoon snack with coffee, the way they're sold at Italian bakeries and beach kiosks. Fill freshly fried, unsugared doughnuts using a piping bag with a long tip inserted through the side, then roll the exterior in sugar right after filling so it sticks to the still-slightly-warm dough. For an unfilled version, split them like a sandwich and dust with powdered sugar instead of granulated.
What it pairs with
Pairs naturally with a shot of strong espresso or a cappuccino, which cuts through the richness and sugar. Also good alongside fresh berries or a small glass of Vin Santo if serving as a dessert rather than a breakfast item.
Nutrition
Bomboloni are a fried, sugared, filled pastry, so they run high in refined carbohydrates and fat, generally 250-350 calories per piece depending on size and filling. They contain no significant fiber or protein, and are meant as an occasional treat rather than a regular part of a meal.
FAQ
Is a bombolone the same as a doughnut?
It's a specific type of doughnut: an Italian version made from a richer, egg-and-butter brioche dough and almost always finished with a granulated sugar coating rather than glaze, then typically filled after frying rather than before.
Why did my bomboloni turn out dense instead of fluffy?
Underproofed dough is the most common cause. Bomboloni dough needs a full first rise until doubled and a second short proof after shaping, usually 30-45 minutes, before frying; rushing either step traps the dough's rise potential and leaves it heavy.
What's the best oil temperature for frying bomboloni?
340-350°F is the target range. Below that they absorb too much oil and turn greasy; above it the outside browns before the center cooks through, leaving a raw, doughy middle.
Can bomboloni dough be made ahead and refrigerated overnight?
Yes, a slow cold ferment overnight in the fridge after the first rise actually improves flavor. Let the dough come back closer to room temperature before shaping and proofing again so it fries evenly.
Have bomboloni on hand? Find recipes with our Recipe Generator →