Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Light and fluffy Italian doughnuts made with a rich yeasted dough, fried until golden brown and served with an assortment of decadent sauces. These homemade bomboloni are enhanced with vanilla and cinnamon for the perfect sweet treat.

16 servings

3 hr 12 min

Published October 4, 2025

Ingredients

•¾ teaspoon active dry yeast
•6 tablespoons warm whole milk
•1⅛ cups all-purpose flour
•1 whole large egg
•1½ tablespoons unsalted butter
•1½ tablespoons sugar
•½ teaspoon vanilla extract
•¼ teaspoon ground cinnamon
•¼ teaspoon salt
•2 quarts vegetable oil
•1 serving sauces
•1 set equipment

Cooking Instructions

1.
Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
5 min
2.
Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
60 min
3.
Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
7 min
4.
Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
60 min
5.
Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
15 min
6.
Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
20 min
7.
Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
10 min
8.
Cool bomboloni to warm and serve with sauces.
15 min

Ingredients

•¾ teaspoon active dry yeast

•6 tablespoons warm whole milk

•1⅛ cups all-purpose flour

•1 whole large egg

•1½ tablespoons unsalted butter

•1½ tablespoons sugar

•½ teaspoon vanilla extract

•¼ teaspoon ground cinnamon

•¼ teaspoon salt

•2 quarts vegetable oil

•1 serving sauces

•1 set equipment

Cooking Instructions

Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)

5 min

Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.

60 min

Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.

7 min

Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.

60 min

Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.

15 min

Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.

20 min

Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.

10 min

Cool bomboloni to warm and serve with sauces.

15 min