By Devi Poojari
November 28, 2025
The light and fluffy Italian doughnuts that are often stuffed with a fruit, chocolate or custard filling—bomboloni’s are the ultimate sweet treat that leave room for a host of experimentations. Crisp on the outside and with a cloud-like texture when bitten into, make a batch to spend some quality time in the kitchen this weekend.
4 cups all-purpose flour 3 large eggs 6 tablespoons butter ½ cup sugar ½ cup warm milk 1 teaspoon vanilla extract 2 + ¼ teaspoons dry yeast 1 pinch salt Oil, for frying Sugar, for rolling
1 cup heavy cream 1 bar dark chocolate
Combine the flour, sugar and salt in a bowl and set aside while allowing the yeast to bloom in the warm milk for 5 minutes.
Combine the milk mixture, eggs, butter, vanilla extract and salt in the flour mixture and knead into a sticky but soft dough.
While reaching towards the end of kneading, add in the butter and knead further for 10 minutes to evenly distribute it across the dough.
Place it in a lightly oiled bowl for 2-3 hours before rolling it out into a 1-inch thick sheet over a greased surface.
Use a cookie cutter to cut equal-sized discs from the dough and drop them into the hot oil to fry for 3-4 minutes on each side, until they rise.
Roll them in sugar and set aside while simmering the heavy cream in a saucepan and breaking chunks of dark chocolate into it once the heat is turned off.
Use a spatula to mix and melt the chocolate into a thick ganache and spoon it into the doughnut by making a cavity using an icing tip. Serve at room temperature.