Introduction
Chocolate-filled bomboloni are classic Italian doughnuts known for their light, airy texture and rich filling. Coated in granulated sugar and enjoyed warm, they are a beloved treat in Italian bakeries for breakfast or dessert.
Ingredients
For the Dough
500 g all-purpose or bread flour
250 ml warm milk
75 g granulated sugar
75 g unsalted butter, softened
1 large egg
7 g (1 packet) active dry yeast
A pinch of salt
For the Coating
100 g granulated sugar
For the Filling
250 g hazelnut cocoa spread (such as Nutella) or thick chocolate ganache
For Frying
1 liter neutral oil (vegetable, sunflower, or canola)
Instructions
Stir the yeast and one teaspoon of sugar into the warm milk.
Let it sit for about 10 minutes until frothy.
In a large bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture and egg, mixing until a rough dough forms.
Add softened butter and knead for about 10 minutes until smooth and elastic.
Transfer dough to a greased bowl, cover, and let rise 1.5–2 hours until doubled.
Punch down the dough and roll it to about 1.5 cm thickness.
Cut into rounds and place on parchment paper squares.
Cover and let rise again for 45–60 minutes until puffy.
How to Make (Frying & Filling)
Heat oil in a deep pot to 170°C.
Carefully place 2–3 doughnuts into the oil at a time.
Fry for about 2 minutes per side until golden brown.
Remove with a slotted spoon and drain briefly on paper towels.
Roll doughnuts in granulated sugar while still warm.
Pierce the side with a skewer or knife.
Pipe chocolate filling into the center until slightly visible.
Variations
Fill with crema pasticcera (Italian vanilla custard).
Use raspberry or apricot jam for a fruity version.
Add lemon or orange zest to the dough for citrus aroma.
Dust with powdered sugar instead of rolling in granulated sugar.
Bake instead of fry for a lighter alternative.
Tips
Keep oil temperature steady to avoid greasy doughnuts.
Do not overcrowd the pan while frying.
Use parchment squares to handle the dough gently.
Allow proper proofing for maximum fluffiness.
Fill only once doughnuts are slightly cooled to avoid leaks.
Nutrition (Per Doughnut)
Calories: 320–380 kcal
Carbohydrates: 45 g
Fat: 18 g
Sugar: 15 g
Protein: 6 g
Healthy Benefits
Provides quick energy from carbohydrates.
Chocolate can improve mood and reduce stress.
Homemade preparation avoids preservatives and trans fats.
Can be portion-controlled more easily than store-bought pastries.
Optional baking reduces overall fat content.
Conclusion
Bomboloni are a true Italian indulgence that deliver unmatched softness and flavor when made fresh at home. Whether filled with chocolate, cream, or jam, they are best enjoyed warm with a cup of espresso for an authentic café-style experience.
