Tuscan bombolini

This delicious Italian pastry is as fun to make as it is to eat.


Difficulty: Easy

Time: 40 min. preparation time, 0 min. baking time

Nutrition: Calories ca 913 / Protein 6g / Carbohydr. 78g / Fat 65g

Ingredients (8 servings)

400 gflour
5.5 tspyeast (dry)
330 gsugar (divided)
300 mlwater
50 gbutter
1lemon (zest)
475 mlvegetable oil
flour for work surface


plate, standing mixer or hand mixer with beaters, fine grater, paper towels, small saucepan, small bowl

Wine Tip

Caffè macchiato
An Italian pastry deserves an Italian coffee drink. Warm, flaky, sugary dough paired with hot, frothy milk and coffee can’t be beat.

Step 1

Tuscan bombolini

Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.

standing mixer or hand mixer with beaters

5.5 tsp yeast (dry) / 1 pinch sugar / 300 ml water / 400 g flour

Step 2

Tuscan bombolini

Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.

fine grater

50 g butter / 130 g sugar / 1 lemon

Step 3

Tuscan bombolini

Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.

flour for work surface

Step 4

Tuscan bombolini

Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.

plate, paper towels, small saucepan

475 ml vegetable oil

Step 5

Tuscan bombolini

Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!

small bowl

200 g sugar