Italian Bomboloni


  • 3 c Flour
  • 2 ¼ tsp Dry Yeast
  • 2 tsp Salt
  • ¼ c Sugar
  • 1 lemon zested
  • 2 eggs
  • ¾ c Milk
  • 4 tbsp Butter
  • 1 tsp Vanilla
  • Nutella


  • In a mixer combine the flour, yeast, salt, sugar, and lemon zest.
  • Add in eggs one at a time, then the milk, butter, and vanilla and knead for 2 minutes.
  • Put dough on a floured bench and knead until a bit sticky, yet smooth and stretchy. About 5 minutes.
  • Place dough in a greased bowl and cover. Let rise for an 1hr until doubled in size.
  • Roll out the dough to ¾ thick and use a cup sized cutter to cut them into circles.
  • Cover on a baking sheet and let rise for another hour.
  • Heat oil in a deep pan until 175 degrees C and fry in batches until golden brown. Flipping halfway.
  •   Remove and place on paper towels to remove excess oil.
  •   Use a piping bag to fill each with Nutella then top with icing sugar.
  •    Serve and enjoy!

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