Baked Donuts
- Vegetarian
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 25 min
- Makes: 10 pieces
- Cost: Low
- Note + about 5 hours of rising
PRESENTATION
Soft, round, and stuffed with all sorts of sweet fillings, the baked bomboloni recipe is something folks in Northern and Central Italy really look forward to—especially during Carnevale. And here's the thing, instead of frying, this version skips the oil. So you get Italian baked doughnuts that stay just as tender and tasty, but without that heavy feeling. Really good stuff. People love them for breakfast or as an afternoon snack with coffee. And look, there’s something so so nice about biting into that moist center filled with fruit jam or rich pastry cream. Compared to the traditional fried ones, these oven-baked bomboloni are lighter. For real, it’s easier to enjoy more than one—no guilt over grabbing seconds or even thirds! Around Carnival time, people make all kinds of traditional Italian pastries, and bomboloni always show up as a favorite for kids and adults alike.
You can have fun with bomboloni by switching up the fillings. From classic apricot jam to smooth chocolate or even vanilla cream. Some say the best homemade bomboloni come from Tuscany. For sure, but you’ll find different bomboloni variations all over Italy, sometimes with citrus zest in the dough or a dusting of sugar on top. The golden color you get from baking makes them look just as tempting as the fried kind, and you still get that crispy edge on the outside. Seriously good.
It’s easy to see why an easy bomboloni recipe like this fits into any get-together, breakfast spread, or even as a late-night snack. With every bite, you get a soft, tangy dough and whatever sweet surprise waits inside. Oven-baked bomboloni keep all the things people love about these Italian treats—fluffy dough, tasty fillings, and that hint of tradition—while keeping things lighter and more modern. And listen, it’s a snack that brings a smile, whether you’re celebrating Carnevale or just want something a little special from Italian baking. So go ahead and indulge in this lighter take on an Italian delight! Whether it's for a festive occasion or just a simple craving, these bomboloni deliver that perfect balance of tradition and modern flair.
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INGREDIENTS
- for 10 donuts
- Type 00 flour 2 cups (250 g)
- Manitoba flour 2 cups (250 g)
- Eggs 4.25 oz (120 g) - (about 2 medium)
- Sugar 1.4 oz (40 g)
- Water 0.6 cup (140 g)
- Butter 3 tbsp (40 g) - soft
- Fresh brewer's yeast 0.5 oz (15 g)
- Fine salt 1 tsp (6 g)
- for brushing
- Egg yolks 1
- Fresh liquid cream 1 ½ tbsp (20 g)
- for filling and decorating
- Strawberry jam 1 ¼ cup (300 g)
- Powdered sugar to taste
How to prepare Baked Donuts
To prepare the donut dough, pour the all-purpose flour and bread flour 1, sugar 2, and crumbled fresh yeast 3 into a stand mixer equipped with a hook attachment.
Start the mixer and gradually pour in the water 4, then add the beaten eggs little by little 5. Once the dough is formed, add the salt 6. Let the mixer run at medium speed for about 3-4 minutes.
When the dough detaches from the sides of the bowl, incorporate the softened butter, one piece at a time 7, waiting for each piece to be absorbed before adding the next. Once all the butter is absorbed, knead the dough for about 10 more minutes, until smooth and compact 8. Transfer the dough to a work surface, give it a couple of folds, and form a ball 9.
Place the dough inside a bowl, cover with plastic wrap, and let it rise at a temperature of 78°F-82°F for about 3 and a half hours 10, or until it has tripled in volume 11. After the rising time, transfer the dough to a lightly floured board 12.
Roll it out slightly with a rolling pin to form a rectangle about 0.8 inches thick 13. Fold one of the shorter sides inward 14, the left one, bringing it towards the center so that when the other side is folded, it aligns with the first fold 15.
Cover with plastic wrap 16 and a kitchen towel 17 and let rest for 10 minutes. After 10 minutes, turn and roll out the dough again with the rolling pin, giving it a rectangular shape 18.
Proceed with 2 more folds starting from the right side 19 and then the left side 20. Let the dough rest 21 for another 10 minutes, making sure to cover it with plastic wrap and a kitchen towel. Repeat the folds and the 10-minute rest one more time (for a total of 3 times).
After the resting time, roll out the dough on a board with the rolling pin to a thickness of about 0.5 inches 22. Cover with plastic wrap and let it rest for 10 minutes before cutting the dough because if cut immediately, it tends to shrink 23. Using a cookie cutter with a diameter of 3.5 inches, cut out dough disks 24: you will get 10 (alternatively, you can use the edge of a glass for cutting).
As you go, transfer them to a tray lined with parchment paper 25. Once ready, cover with plastic wrap. Let the donuts rise in a dry place for about 45 minutes 26. Brush them with beaten yolk and cream 27.
Bake in a preheated static oven at 347°F for 20-25 minutes. Then take the donuts out of the oven 28 and let them cool slightly. Once cooled, transfer the jam into a piping bag fitted with a plain nozzle and fill the donuts 29. Dust with powdered sugar and serve your delicious baked donuts 30!