Gourmet Traveller’s Bomboloni recipe

Like sugar-coated clouds, these Italian filled doughnuts are the perfect sweet treat.


450gm plain flour, plus extra for dusting

7gm dried yeast

60gm honey

Finely grated zest of 2 oranges

130ml lukewarm water

30ml milk

6 egg yolks

70gm raw caster sugar

1 tsp fine salt

45gm butter, softened

Vegetable oil, for deep-frying

Fennel and orange sugar

1 tbsp fennel seeds

110gm raw caster sugar

Finely grated zest of 1 orange


1. Combine 100gm of the flour, yeast, honey, orange zest and lukewarm water in the bowl of an electric mixer fitted with a whisk attachment and whisk on medium speed until smooth. Cover and stand in a warm place until foamy (45 minutes).

2. Change attachment to a dough hook. Add milk, egg yolks, sugar, salt and butter. Mix on low speed to combine, then add remaining flour and mix until dough is silky and sticky (5 minutes). Transfer to a lightly oiled bowl, cover and refrigerate overnight.

3. Meanwhile, for fennel and orange sugar, dry-roast fennel seeds in a small frying pan over medium heat (1-2 minutes), then coarsely grind in a mortar and pestle. Cool then combine in a shallow tray with sugar and orange zest; set aside.

4. Roll dough out on a lightly floured surface to 1.5cm thick. Cut out rounds using a 4cm-diameter cutter.

5. To cook bomboloni, three-quarter fill a large saucepan with vegetable oil; heat to 180°C. Deep-fry bomboloni, turning once, in four batches, until puffed and golden (2-3 minutes). Drain on paper towel then roll in fennel and orange sugar.

6. With a sharp knife, slice bomboloni in half and fill with your favourite homemade jam and whipped cream. Alternatively, you can pipe cream or thick vanilla custard (crème pâtissière) directly into the bomboloni.

Buon appetito!

Photography: John Paul Urizar

Styling: Amanda Chebatte

Recipe: Gourmet Traveller Magazine

The following two tabs change content below.

Consumer Marketing


Latest posts by Consumer Marketing (see all)

Popular Articles