Prep Time
Cook Time
3h 10m
Ready In

"These are great filled with a pastry cream or fresh whipped cream"

Original recipe yields 20 servings


  • Serving Size: 1 (88.4 g)
  • Calories 257
  • Total Fat - 11.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 305.7 mg
  • Sodium - 200.5 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 11.2 g
  • Protein - 7.9 g
  • Calcium - 47.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Dissolve the yeast in the lukewarm water

Step 2

In a large bowl, combine all ingredients except for one of the whole eggs

Step 3

Add in the remaining egg, and mix well, until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.

Step 4

Knead by hand for a couple of minutes, then place the dough in a large, lightly oiled bowl, cover, and allow to rise in a warm place for at least 2 hours until tripled in size.

Step 5

Lightly knead the dough, roll it out to 1/2 inch thickness, and cut out rounds.

Step 6

Transfer all your rounds to baking sheets lined with wax paper, spray lightly with water, and cover with plastic wrap or a tea towel.

Step 7

Allow the bomboloni to rise another hour and a half until they triple in size once more.

Step 8

When ready to fry, heat vegetable oil in a large, deep pan to a temperature between 170-180C

Step 9

Fry the bomboloni a few at a time for about 3 minutes on each side, until they are golden brown

Step 10

Drain off the excess oil, and set them on a wire rack to cool.

Step 11

While they are still warm, roll in granulated sugar until completely coated

Step 12

Fill as desired

Tips & Variations

No special items needed.