Follow/Be a Fan


Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!


Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello


Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:



or Use Key Words to Search this Site

Eggplant Lasagna

Lemon Cake from Capri

Cacio e Pepe

Learn to Make Arancini


Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies


 Thanks, Mom!


Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract


Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

« Scallops in Saffron Sauce | Main | Roasted Squash Ravioli with Sage »


Bomboloni. Little Italian doughnuts. Don't you love the name? It's fun to say. And they are fun to make. The dough is not hard and they take about 30 seconds to cook. It's fun to watch them turn from flat discs into little puffs as they fry. And they are so delicious made fresh (they're great the next day, too).  Sometimes these are made with a stuffing of jam.   Del Posto, Mario Batali's New York restaurant, has served these stuffed with an orange vanilla custard.  These, however, are just plain and really good with some coffee.



for a printer friendly recipe, click here


  • 3 packages rapid rise yeast
  • 1/4 cup warm water
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1/2 tsp. salt
  • 3 to 4 cups unbleached all-purpose flour
  • 1 cup sugar for coating combined with
  • 1 tsp. cinnamon
  • canola oil (4-5 cups) for frying



In the bowl of a stand mixer fitted with the dough hook attachment, mix together the yeast, water, sugar, egg, butter, milk and salt. Slowly add in the flour. You may use as little as 3 cups or as much as four. Just add in enough flour until the dough is no longer super sticky.

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn out onto a lightly floured surface and roll out about 1/4 inch thick. Use a 2-inch round cookie cutter to cut out as many rounds as possible (don't use leftover scraps). Place on floured baking sheets and let rise again until doubled, about 10 minutes.

Put the 1 cup of sugar and cinnamon in a shallow bowl and set aside.

In a large, heavy pot over high heat, pour in oil. Heat to about 350 degrees on a thermometer. Add a few of the bomboloni and fry, turning once, until golden. (This only takes about 30-40 seconds). Transfer to paper towels to drain. While still warm, toss in the sugar to coat thoroughly. Repeat with remaining dough.

PrintView Printer Friendly Version

Reader Comments (14)

Elaine, Can I live with you???

October 16, 2008 | Unregistered CommenterProud Italian Cook

Bomboloni, yeah the name sounds so wonderful.
I am sure going to try them.
If i want to have a filling, what can i do.

October 16, 2008 | Unregistered CommenterHappy cook

Look, you just know I'm going to be inserting "bomboloni" into all my conversations tonight. "Dear, can you please wash the bomboloni!" "These politicians are really full of bomboloni!" "We should really bomboloni those bombolonis!" Italian language is a continuous joy to me. :) Thanks for sharing these little pops.

October 16, 2008 | Unregistered CommenterIrene

ah, Bomboloni, these remind me so much of our holiday in the Maremma Italy. Everytime we went to the beach we passed the panetteria where we bought our bread ánd a bag full of the most delicious mini bomboloni stuffed with vanilla creme.... lovely choice!!

October 17, 2008 | Unregistered CommenterLien

i love bombolini
and i never thought to make them until now.

and i think i am mad at you for giving me the option.

October 17, 2008 | Unregistered Commentercook eat FRET

Proud: Yes! We would have fun cooking together.

Happy Cook: Fill a pastry bag with jam or pastry creme, make a small hole in the doughnut with the tip of a knife, insert the pastry tip and squeeze. You'll have to experiment a little to find the right amount to insert. Hope this helps.

Irene: You are hilarious!

lien: What a great memory!

Fret: I'm mad at myself! Ha!

October 17, 2008 | Unregistered Commenterthe italian dish

These look delicious! I sometimes make them with biscuit dough, but I'll have to try making my own from scratch. I like to cover them with powdered sugar, then dip them in warm raspberry jam.

October 21, 2008 | Unregistered CommenterNicole

oh these look gooood...

October 24, 2008 | Unregistered CommenterAran

mmmmmmmmmmm... :)

October 26, 2008 | Unregistered Commenterjoey

Could you please tell me how much yeast (in g or tsp) there is in one package rapid rise yeast? I buy mine in 125 g packages :)

January 24, 2009 | Unregistered CommenterOlasz

Olasz: 1 package of rapid rise yeast is 7 grams of yeast. It is equal to 1 cake fresh yeast. Hope this helps!

January 24, 2009 | Unregistered CommenterThe Italian Dish

Last week I made the Bomboloni for my family. Unfortunately you had not mentioned that you have to let the yeast rise before putting the ingredients in. Because of this I had to repeat the recipe. Also, for 3 packages of yeast there is not enough water at 1/4 cup. You need at least 1 cup, since you have the milk. Wonder if anyone else encountered similar problems? I do have quite a bit of experience in baking so therefore I am familiar with the importance of all these points.

February 16, 2014 | Unregistered CommenterPhyllis

From The Italian Dish:

Phylilis: You don't have to let the yeast rise prior to adding ingredients because I call for instant yeast (Rapid Rise). I always use instant yeast in my recipes, because it requires no proofing. As for the amount of water, that should be correct. Were you thinking the dough was too dry or what?

February 16, 2014 | Registered Commenter[Elaine]

Can this dough be made the day before ?

December 22, 2014 | Unregistered CommenterMike

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>