Bombolini — pillowy Italian doughnuts made from a rich egg-yolk dough. Learn the step-by-step method,
pro tips, storage and nutrition (approx. per serving) so your batch turns out irresistibly light.
Tools you’ll need
Large mixing bowl (or stand mixer with dough hook)
Measuring cups and spoons (accurate spoons for yeast and salt)
Digital kitchen scale (highly recommended for even portions)
Whisk and rubber spatula
Bench scraper or knife for dividing dough
Baking sheet lined with parchment or floured tray
Clean kitchen towel or plastic wrap to cover dough
Deep, heavy pot or deep-fryer (at least 20–24 cm/8–10 in wide)
Candy/fry thermometer (to keep oil at proper temperature)
Slotted spoon or spider strainer
Cooling rack over a sheet pan (for draining)
Piping bag with small long nozzle for filling (optional)
Instant-read thermometer (optional, for dough and oil checks)
Ingredients
Dough (as provided)
2¼ tsp instant yeastKitchen ingredient delivery
½ cup lukewarm milk
3 tbsp granulated sugar
2½ cups all-purpose flour
2 tbsp potato starch (optional)
¼ tsp salt
3 egg yolks
¼ cup unsalted butter, softened
Additional (for frying & finishing)
