Chef Chuck's Italian Doughnuts


Bomboloni are fried warm doughnuts made of soft dough lightly dusted with cinnamon and sugar. You can make this with a 2 inch round cookie cutter. A dolci to remember, a wonderful treat for the family on Sunday morning!

Italian Donuts
3 tablespoons yeast
1/4 warm water, 110 degrees
1/2 cup sugar
1 egg
2 tablespoons butter, melted
1/2 cup whole milk

1/4 teaspoon vanilla
1/2 teaspoon sea salt
3 cups flour

canola oil for frying
1/2 cup sugar
1 teaspoon cinnamon

In a mixer with dough hook attachment add yeast, water, sugar, egg, melted butter, milk, vanilla and salt. With mixer on low add flour a little at a time. May need to add more flour if dough is too sticky, it will be a little sticky. Knead just enough to form a ball and place in an lightly oiled bowl cover with plastic wrap, let rise 1 hour or overnight. Place dough on a floured board roll out to 1/4 inch thick. Use a 2 inch round cookie cutter and make rounds, or for doughnuts remove the center, place on a floured baking sheet, let rise 10 minutes, in a warm spot discard any left over dough. In a small bowl mix sugar and cinnamon and set aside. In a small heavy pot heat oil to 350 degrees add one or two donuts at a time turning till golden brown. Drain on paper towels, and toss in sugar and cinnamon mixture, serve warm. Makes about 2 dozen.


  1. OOOh, delicious! Do you deliver?

  2. Hi Bridgett! Yes I do, your not that far, but they are best when warm! Thank you :)

  3. oh man chuck these are heavenly!

  4. Yes my Dawn! Heaven they are~~ Thank you, Take care:)


    What more can I say??

  6. Hi Sophie, I couldn't' say it better myself MMMMMMMMMMMMM, your right! Thank you :)

  7. These are just amazing!! I keep seeing donuts here and there!! Now I really gotta make em!!

  8. Hi Ash! The doughnut invasions!! Thank you, enjoy~