Ever dreamt of making soft, pillowy Italian donuts at home? This eggless Bomboloni recipe uses a rich, brioche-style dough to recreate the fluffiest fried donuts—capturing the charm of classic Italian sweets, perfect for a fancy brunch or festive treat, all without using eggs.
It’s fascinating how the same pillowy, filled donut recipe goes by different names around the world.
When I studied bakery in New Zealand, we called them sweet buns, often filled with custard or jam.
Inspired by that memory, today I’m sharing my eggless version of these doughnuts—filled with seasonal mango cream and Nutella, the ever-popular chocolate hazelnut spread.
This recipe post also explores a variety of other delicious filling ideas—from classic custard to jams and fruit compotes—so you can get creative with whatever you have on hand.
Ingredients
- ½ tsp salt
- 250 g (2 cups) all-purpose flour (maida)
- 4 g (1 tsp) instant yeast
- 17 g (approx. 1 tbsp) sugar
- 1 tbsp milk powder
- 20 g yogurt (dahi)
- 130 ml (1 cup + 1 tsp) lukewarm water (forgot to include it in the above image.. sorry :))
- 2 tbsp unsalted butter (room temperature)
- Oil for frying
Ingredient Notes
- Flour: All Purpose Flour and Bread Flour either of them works well for this recipe.
- Yeast: I recommend using Instant yeast as it can be mixed directly into the flour. If using active dry yeast, dissolve it in warm water with sugar first.
- Milk Powder: Adds richness and a mild milky flavor—optional but recommended.
- Butter: Incorporate softened butter for a soft, brioche-like crumb.
- Yogurt: Acts as the egg replacement here, helping with softness and moisture. If you prefer eggs, substitute yogurt with 1 egg.
- Water: Lukewarm, not hot—this helps activate the yeast.
- Oil: Use any neutral flavored oil like canola oil or vegetable oil.
Scroll to the end of the post to print out the detailed recipe with instructions from the recipe card below
Step by Step Instructions
In a large bowl, combine the salt, flour, sugar, milk powder, and yeast (image 1).
Add the yogurt and lukewarm water, and mix everything to form a slightly sticky dough (image 2). Knead the dough for about 3–4 minutes until it begins to come together.
Add the soft butter a little at a time, and continue kneading for another 10–12 minutes until the dough becomes soft, smooth, and elastic.
How to Knead using a Stand Mixer?
Alternatively, you can knead the dough in the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium speed for 4 minutes, then gradually add the butter and continue kneading for another 6 minutes until smooth and elastic.
Transfer the dough to a greased bowl, cover with a damp cloth or cling film, and let the dough rise in a warm place for about 1 hour or until doubled in size (images 5 and 6).
Once risen, gently punch down the dough. Divide the doughnut dough into equal portions, each weighing around 75 grams (images 7 and 8).
Shape into smooth, tight balls by
Tucking the sides to the centre (image a)
Then pulling and pushing using your thumb and the rest of the fingers (images b-e)
To finally form a smooth and tight dough ball (image f).
Place the balls on small parchment paper squares arranged over a baking sheet to make frying easier later.
Cover the dough balls and let them rise again for 45–60 minutes, until puffed and airy (image 9).
Fry the BomboloniHeat oil in a deep pan over medium heat until it reaches about 180°C (360°F) (use a deep-fry thermometer if you have one to monitor the temperature).
Carefully lower each bomboloni into the hot oil, parchment side up. Gently peel off the parchment paper (image 10).
Fry on both sides until golden brown, about 2–3 minutes per side (image 11).
Use a slotted spoon to carefully flip and lift the bomboloni out of the oil. Drain excess oil on paper towels and roll in sugar while still warm.
Mango Cream
Whip ½ cup chilled cream until soft peaks form. Gently fold in 3 tablespoons mango purée and mix well.
Once the bomboloni has cooled just enough to handle (warm, but not hot), make a small hole using a small knife or skewer (image 12).
Fill a piping bag with the mango cream (or Nutella) and pipe generously into the center of each donut (image 13).
These Italian doughnuts are best enjoyed warm right after filling for that perfect soft and creamy experience.
Storage Instructions:
These Italian doughnuts (bombolinis) are best served warm and fresh. We do not recommend storing them after they are filled, as they lose their texture and freshness quickly. If you think you won’t be able to consume them all at once, it’s best to make smaller batches.
If you want to store them, avoid filling the bombolonis before storage.
Store the unfilled bomboloni at room temperature in a bread box or airtight container covered with a clean dish towel or plastic wrap to keep them fresh for 1–2 days
And store the filling separately in the refrigerator. Fill the doughnuts just before serving for the best taste.
If you have already filled the Italian Bomboloni doughnuts, store them in the refrigerator and bring them to room temperature before serving.
Reheating gently can help, but they may lose some crispiness.
Baker's Tips
- Use instant yeast for quicker and more reliable rising. If using active dry yeast, make sure to activate it in lukewarm water first.
- Fry on low to medium heat, flipping the doughnuts after about 1.5 minutes. If the oil is too hot, the outside will brown too fast while the inside remains undercooked. If it’s too cold, the doughnuts will absorb excess oil and become greasy.
- Use a frying thermometer to keep the oil temperature steady at around 180°C (360°F) (if you have one) for the best way to achieve soft and fluffy Bomboloni with an irresistible filling.
- Parchment squares make handling easier. You can place shaped dough balls on a parchment-lined baking sheet while proofing. If you're short on time, there’s no need to cut individual squares beforehand—simply cut around each dough ball with scissors while dropping them into the oil. Peel off the paper with tongs once they’re in the oil.
- Avoid deflating the doughnuts while handling or dropping them into the oil. Handle them gently to maintain the airy texture.
- Do not overcrowd the pan while frying. Fry in small batches to maintain the oil temperature and ensure even cooking.
- Fry the doughnuts gently, flipping after about 1.5 minutes, so you get that signature golden crust and the elusive white ring just beneath the surface—a great indicator of a perfectly cooked bomboloni.
- Drain on a wire rack or paper towel-lined tray immediately after frying to remove excess oil and keep the outer crust crisp.
Filling Ideas
These pillowy Italian doughnuts are perfect for all kinds of fillings — from classic favorites like simple Italian pastry cream (crema pasticcera) flavored with vanilla bean and a hint of orange zest for an authentic taste inspired by Italian traditional recipes to fun, flavorful twists. Here are some delicious ideas to inspire you:
- Vanilla custard or pastry cream (rich, creamy, and traditional)
- Chocolate or coffee-flavored custard
- Chocolate-hazelnut spread (like Nutella)
- Fruit jams or preserves (strawberry, raspberry, blueberry)
- Lemon curd for a tangy, bright flavor
- Lightly sweetened whipped cream or mascarpone
- Nut-based fillings like pistachio or almond cream
- For something different, try rose or cardamom-infused cream
Frequently Asked Questions
Bomboloni are traditionally fried, which gives them their signature soft yet slightly crisp texture. Baking will change the final result and may make them more like buns than doughnuts. If you try baking, brush the tops with butter after baking for added richness.
Use a thermometer to check that the oil is around 180°C (360°F). If you don’t have one, drop a small piece of dough into the oil—it should sizzle and float to the top slowly, not sink or brown too fast.
The oil temperature was likely too low. Make sure the oil is hot enough before frying and avoid overcrowding the pan, which drops the oil temperature.
It's best to enjoy them fresh, but unfilled bomboloni can be frozen. Thaw completely, reheat gently, and fill before serving for the best texture and flavor.
Related Recipes
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Eggless Bomboloni recipe - Italian Doughnuts with Cream
Ingredients
For the Dough
- 1/2 tsp Salt
- 2 cups (250 gms) Flour/Maida
- 1 tsp (4 gms) Instant Yeast
- 1 tbsp (17 gms) Sugar
- 1 tbsp (15 gms) Milk Powder
- 1 tbsp + 1/4 tsp (20 gms) Yogurt
For Frying and Coating
- Oil for frying
- 1/2 cup Sugar for coating
For Filling
- 1/2 cup Cream
- 3 tbsp Mango Puree
- Nutella or Jam as needed
Instructions
- In a large bowl, combine the salt, flour, sugar, milk powder, and yeast. Add the yogurt and lukewarm water, and mix everything to form a slightly sticky dough.
- Knead the dough for 3–4 minutes until it begins to come together. Then, add the softened butter a little at a time and continue kneading for 10–12 minutes until the dough is soft, smooth, and elastic.
- Alternatively, use a stand mixer fitted with a dough hook. Knead the dough on medium speed for 4 minutes. Gradually add the butter and knead for another 6 minutes until smooth and elastic.
- Transfer the dough to a greased bowl. Cover with a damp cloth or cling film and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the risen dough. Divide into equal portions (about 75 grams each). Shape each into a smooth, tight ball and place on small parchment squares on a baking sheet for easy handling while frying.
- Cover the dough balls with a kitchen towel and let them rise again for 25-30 minutes until puffy and airy.
- Heat oil in a deep pan over medium heat until it reaches 180°C (360°F). Carefully lower each bomboloni into the hot oil, parchment side up. Gently peel off the parchment.Fry for 1.5 minutes per side until golden brown. Use a slotted spoon to flip and lift the bomboloni. Drain on paper towels and roll in granulated sugar while still warm.
Mango Cream Filling
- Whip ½ cup chilled cream until soft peaks form. Fold in 3 tablespoons mango purée and mix gently.
- Once the bomboloni have cooled just enough to handle (still warm), make a small hole using a knife or skewer. Fill a piping bag with the mango cream (or Nutella) and pipe generously into the center.
Notes
- Disclaimer: The nutritional information provided in this recipe card is calculated for the dough only and does not include the filling or stuffing. Actual values may vary based on the type and amount of filling used.
- Use instant yeast for quicker and reliable rising. If using active dry yeast, activate it in lukewarm water first.
- Fry on low to medium heat (around 180°C/360°F) for even cooking.
Too hot = burnt outside, raw inside. Too cold = greasy donuts. Use a frying thermometer if available to maintain the right temperature. - Place shaped dough balls on parchment squares for easy frying. Cut around each square before frying if needed.
- Handle dough gently while transferring to oil to avoid deflating.
- Fry in small batches to avoid dropping the oil temperature.
- Flip after about 1.5 minutes per side for a golden crust and white ring.
- Drain on paper towels or a wire rack to remove excess oil and keep them crisp.Donuts are best enjoyed warm and fresh on the same day.
- Try other fillings like chocolate ganache, vanilla custard, raspberry jam, or lemon curd for variety.
- Store leftover eggless bomboloni in an airtight container in the refrigerator for up to 3 days; if already filled with jam or cream, keep them chilled and consume within 1–2 days for the best texture and taste. For more recommendations and details on storing and serving, refer to the blog post.
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