Naturally Leavened Bomboloni (Doughnuts)

Prep Time: 45 minutes
Fermentation Time: 8–12 hours
Proof Time: 2–3 hours
Cook Time: 15 minutes
Total Time: 12–16 hours
Yield: 12 Doughnuts

Ingredients

For the Dough

• 150g active sourdough starter
• 500g bread flour
• 200ml whole milk, lukewarm
• 2 large eggs
• 75g granulated sugar
• 80g unsalted butter, softened
• 8g salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

For Frying

• Vegetable oil or canola oil

For Coating

• 200g granulated sugar

Optional Fillings

• Pastry cream
• Nutella
• Raspberry jam
• Lemon curd
• Vanilla custard
• Chocolate pastry cream

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine:

• Active sourdough starter
• Warm milk
• Sugar
• Eggs
• Vanilla extract

Mix until smooth.

Add:

• Flour
• Salt

Mix until a shaggy dough forms.

Gradually add softened butter, kneading until fully incorporated.

Continue kneading for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky.

Step 2: Bulk Fermentation

Place dough into a lightly greased bowl.

Cover and let ferment at room temperature for 8–12 hours, or until doubled in size.

The dough should feel airy and well-risen.

Step 3: Shape the Bomboloni

Turn the dough onto a lightly floured surface.

Roll to approximately:

½ inch (1.25 cm) thickness

Using a 3-inch round cutter, cut out doughnut rounds.

Place rounds on parchment-lined trays.

Cover lightly.

Step 4: Final Proof

Allow the doughnuts to proof for 2–3 hours until noticeably puffy and light.

A properly proofed Bomboloni should feel airy when gently touched.

Step 5: Fry the Doughnuts

Heat oil to:

350°F (175°C)

Carefully fry 2–3 doughnuts at a time.

Cook:

• 1½–2 minutes per side

until golden brown.

Transfer to a wire rack lined with paper towels.

Step 6: Coat in Sugar

While still warm, roll each doughnut in granulated sugar until evenly coated.

This creates the classic Italian Bomboloni finish.

Step 7: Fill the Doughnuts

Once slightly cooled:

1. Use a small knife or skewer to create a hole in the side.
2. Fill a piping bag with your chosen filling.
3. Pipe generously into each Bomboloni.

Popular fillings include vanilla pastry cream, chocolate cream, raspberry jam, or Nutella.

Storage

• Best enjoyed fresh on the day they’re made.
• Store in an airtight container for up to 2 days.
• Refrigerate filled doughnuts if using dairy-based fillings.

Tips for Success

• Use a very active sourdough starter for maximum rise.
• Maintain oil temperature around 350°F (175°C) for even frying.
• Avoid overcrowding the pan.
• Proof until light and airy for the softest texture.
• Fill just before serving for the freshest results.

Serving Suggestions

• Dust with powdered sugar
• Fill with vanilla custard
• Serve alongside espresso or cappuccino
• Drizzle with melted chocolate
• Top with fresh berries and cream

These Naturally Leavened Bomboloni offer everything you love about artisan doughnuts—light texture, rich flavor, and a delicate sweetness—while showcasing the incredible depth that only sourdough fermentation can provide.