These Chocolate-Filled Bomboloni are soft, pillowy Italian doughnuts filled with rich chocolate ganache. Perfect for breakfast, dessert, or a sweet treat with coffee!
⏱ Prep Time
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Prep: 20 minutes
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Rise: 1 hour
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Cook: 10–12 minutes
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Total: ~1 hour 30 minutes
Servings: 8–10 bomboloni
🍳 Equipment
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Mixing bowl
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Whisk or electric mixer
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Rolling pin
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Biscuit cutter or cup
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Deep fryer or heavy skillet
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Slotted spoon
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Pastry bag or small spoon
🥘 Ingredients
Dough
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2 ½ cups all-purpose flour
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¼ cup sugar
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1 packet (7g) instant yeast
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¼ tsp salt
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¾ cup warm milk
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2 tbsp unsalted butter, softened
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1 large egg
Filling
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½ cup chocolate ganache or melted chocolate
Frying & Topping
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Vegetable oil for frying
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½ cup sugar (for coating)
📝 Ingredient Notes
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Warm milk activates yeast—avoid overheating.
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Chocolate ganache can be homemade (chocolate + cream) or store-bought.
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Coating in sugar while warm gives the perfect sweet finish.
👩🍳 Instructions
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Make dough: In a bowl, combine flour, sugar, yeast, and salt. Add warm milk, butter, and egg. Knead until smooth and elastic.
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Let rise: Cover and let dough rise 1 hour until doubled.
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Shape bomboloni: Roll dough ½ inch thick. Cut circles using a biscuit cutter or cup.
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Heat oil: Heat oil to 350°F (175°C) in a deep fryer or skillet.
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Fry: Fry doughnuts 2–3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
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Fill: Use a piping bag or spoon to fill each bomboloni with chocolate ganache.
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Coat: Roll warm bomboloni in sugar. Serve immediately.
🧮 Nutrition Facts (per bomboloni, approx.)
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Calories: 270
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Protein: 4g
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Fat: 14g
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Carbohydrates: 30g
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Sugar: 12g
💡 Tips & Variations
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Flavor twist: Add a pinch of cinnamon or orange zest to the dough.
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Alternative fillings: Use custard, Nutella, or fruit jam.
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Baked version: Brush with butter and bake at 375°F (190°C) for 15–18 minutes, then fill.
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Keto option: Use almond flour dough and sugar-free chocolate (perfect for your keto audience 😉).
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Make ahead: Fry and store, then warm and fill just before serving.
