Bomboloni Italian Donuts

**Bomboloni Italian Donuts Recipe: A Taste of Italy in Every Bite**

If you’re a fan of warm, soft, and sugary donuts, you’re in for a treat with **Bomboloni**, the Italian version of a donut. These fluffy, pillow-like doughnuts are typically filled with jam, custard, or chocolate, making them a sweet, indulgent snack or dessert. The crispy, golden exterior combined with the melt-in-your-mouth interior is what makes Bomboloni a beloved classic in Italy.

Bomboloni are often enjoyed as a breakfast pastry or as an afternoon treat with coffee, but they’re so delicious that you could easily enjoy them at any time of day. Whether you’re planning to make them for a special occasion or simply craving a delicious homemade dessert, this Bomboloni recipe will guide you to creating the perfect Italian donut at home.

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### **Why You’ll Love Bomboloni**

1. **Soft and Fluffy:** The dough is incredibly soft, airy, and tender—just like the best donuts should be. The rich dough gives way to a pillowy bite, making these donuts irresistible.
2. **Filled with Sweet Surprises:** Whether you choose jam, custard, or Nutella, the fillings add an extra layer of sweetness that enhances the experience.
3. **Perfectly Crispy:** The outer layer is fried to a perfect golden brown, offering a crispy texture that contrasts wonderfully with the soft interior.
4. **A Little Taste of Italy:** Bomboloni are a traditional Italian pastry, and making them at home allows you to bring a slice of Italy to your kitchen.

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### **Ingredients You’ll Need**

– **For the Dough:**
– 3 ½ cups all-purpose flour
– 1/2 cup sugar
– 2 teaspoons instant yeast
– ½ teaspoon salt
– 4 large eggs (room temperature)
– ¾ cup whole milk (warm)
– 1 teaspoon vanilla extract
– ¼ cup unsalted butter (softened)
– Zest of 1 lemon (optional, for added flavor)

– **For the Filling:**
– 1 cup of your choice of jam, custard, or Nutella (or a mix of different fillings)

– **For Frying and Coating:**
– Vegetable oil (for frying)
– ½ cup granulated sugar (for coating the donuts after frying)
– Optional: Powdered sugar for a dusting

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