Bomboloni (Italian Jam-Filled Doughnuts)
Why this recipe works
- Classic yeasted dough: A slow rise gives the doughnuts their light, elastic crumb rather than a dense, cakey texture.
- Sugar-crusted finish: Rolling the warm doughnuts in caster sugar creates a delicate sweet coating that contrasts with the soft centre.
- Fragrant enrichment: Butter, vanilla and lemon zest add depth to the dough, while the berry jam brings a bright fruit centre.
Get the most out of this recipe
Timing notes
- Watch the dough, not just the clock: Proofing time depends on room temperature; the first rise is ready when the dough has doubled, and the cut rounds should look puffy before frying.
- Best served warm: Bomboloni have their softest texture shortly after frying and filling, once they are cool enough to handle.
- Most of the time is inactive: The recipe takes around 2½ hours, but much of that is rising time rather than hands-on work.
Common mistakes
- Letting the oil temperature drift: Keep the oil close to 170°C (340°F); hotter oil can brown the outside too quickly, while cooler oil can make the doughnuts greasy.
- Frying too many at once: Cook in batches so the oil temperature stays steady and the doughnuts have room to expand.
- Filling while too hot: Let the doughnuts cool briefly before piping in the jam so the crumb holds its shape and the filling does not run.
Ingredient notes
- Choose a smooth jam: A well-stirred jam pipes more cleanly and is less likely to tear the soft doughnut as it fills.
- Use fresh lemon zest: Fresh zest gives the dough a brighter citrus aroma than dried lemon flavouring.
- Butter enriches the crumb: Adding softened butter gradually helps the dough become glossy, stretchy and tender.
Make-ahead tips
- Freeze before filling: Freeze the cooked, unfilled doughnuts, then defrost, warm through and fill with jam just before serving.
- Refresh gently: Reheat cooled doughnuts in a 160°C (320°F) oven until warm, then roll again in caster sugar if the coating has softened.
- Best on the day: The texture is lightest on the day they are fried, especially when served warm.
Equipment you'll need
Ingredients
Dough
Frying and finishing
Instructions
- Pour the lukewarm milk into the bowl of a stand mixer and stir in the yeast and 50 g caster sugar. Finely zest the lemon into the bowl, then add the vanilla and eggs. Leave for 5 minutes until slightly foamy.
- Add the flour and salt, then mix with the dough hook on low speed until a shaggy dough forms. Increase to medium and knead for 6 to 8 minutes until smooth and elastic. Add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy.
- Shape the dough into a ball and place in a lightly oiled mixing bowl, turning once to coat. Cover and leave in a warm place until doubled in size. This usually takes 60 to 75 minutes depending on room temperature.
- Tip the dough onto a lightly floured surface and roll to about 1.5 cm thick. Cut 12 rounds and place them on a lightly floured surface with space between each. Cover and prove until puffy and slightly risen, about 25 to 30 minutes.
- Meanwhile, warm the sunflower oil in a large pot to 170°C (340°F), using a thermometer to keep the temperature steady. Fry the doughnuts in batches for 2 to 3 minutes per side until deep golden and cooked through. Lift out and drain briefly, then while still warm roll in the remaining caster sugar to coat.
- Spoon the jam into a piping bag fitted with a small nozzle. When the doughnuts are warm but cool enough to handle, pierce the side of each and pipe in jam until you feel it plump. Serve warm for the fluffiest centre.
Recipe notes
Tips
- Keep the oil close to 170°C (340°F): too hot and the outside browns before the centre cooks, too cool and the doughnuts absorb oil.
- If your jam is very thick, stir it well before filling so it pipes smoothly and does not tear the doughnut.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs that are stamped as suitable for eating raw, since the doughnuts may be slightly soft in the centre if under-fried.
Substitutions
- Replace mixed berry jam with apricot jam for a classic Italian-style filling.
- Replace vanilla extract with madagascar-vanilla-paste for a more intense vanilla flavour.
Storage
- Refrigerate up to 2 days
- Best eaten warm on the day they are made. Store cooled doughnuts in an airtight container; reheat in a 160°C (320°F) oven for 6 to 8 minutes until warm, then roll again in caster sugar if needed. Freeze unfilled doughnuts for up to 2 months, defrost at room temperature, warm in the oven, then fill with jam.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 12 pieces
- Yield: jam-filled doughnuts
- Total time: 2h 30min (40min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Rosquillas de Anís (Anise Ring Doughnuts)
Spanish anise ring doughnuts dusted with caster sugar
Pestiños (Honey-Glazed Pastry Fritters)
Crisp pestiños pastry fritters dipped in warm honey
Madeleine Cakes
French shell-shaped sponge cakes with lemon and vanilla
Mooncakes (Baked Cakes with Golden Syrup and Red Bean Filling)
Baked mooncakes with golden syrup dough and red bean paste
Gubana (Friulian Sweet Spiral Loaf with Nuts and Raisins)
Friulian sweet spiral loaf with nuts, raisins and rum
Loukoumades (Greek Honey Doughnuts)
Greek honey-soaked doughnuts finished with cinnamon
Date and Tahini Smoothie Bowl
Date and tahini smoothie bowl with banana and yoghurt
Mango Kulfi
Dense mango kulfi with reduced milk and cardamom
Millefeuille (Vanilla Custard Slice)
Puff pastry layers filled with thick vanilla custard
Mango Sticky Rice
Sticky coconut rice served with ripe mango
Mousse al Cioccolato Fondente (Dark Chocolate Mousse)
Chilled dark chocolate mousse folded with cream and egg whites
Vacherin Glacé (Meringue and Ice Cream Dessert)
Frozen dessert of meringue, vanilla ice cream and raspberries
Bomboloni (Italian Filled Doughnuts)
Sugar-coated Italian doughnuts filled with vanilla pastry cream
Krapfen (Italian-Style Jam Doughnuts)
Yeast doughnuts filled with apricot jam and sugar
Boules de Berlin (Jam-Filled Doughnuts)
Yeasted jam doughnuts rolled in caster sugar
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
Tulumba (Turkish Fried Choux Fritters in Lemon Syrup)
Ridged choux fritters soaked in cooled lemon syrup
Conchas (Mexican Sweet Bread Rolls)
Soft conchas with a crackly vanilla sugar topping
You might also like
Pomegranate Mint Spritzer (Moroccan-Style)
Pomegranate spritzer with mint, lime, honey and sparkling water
Seco de Pollo (Peruvian Coriander Chicken Stew)
Peruvian coriander chicken stew with a bright green gravy
Mosselen Natuur (Steamed Mussels with White Wine)
Mussels steamed with white wine, leeks and celery
Moroccan-Spiced Lamb Meatball Bowl with Couscous
Lamb meatballs in tomato sauce served over couscous
Rajas con Crema (Poblano Strips in Cream Sauce)
Roasted poblano strips simmered with sweetcorn and cream
Ginger Pineapple Punch (Spiced Fruit Punch)
Pineapple punch with ginger and lime, served over ice
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
