Bomboloni are Italian doughnuts made from a soft, leavened dough. They are filled with chocolate, jam, or custard and rolled in sugar. These vegan oven-baked bomboloni are soft, light, airy and delicious. The recipe follows the traditional Italian method but is free of butter, milk, and eggs.
Table of Contents
- Ingredients & Substitutions
- Equipment
- Mistakes I made
- Tips
- Frequently asked questions
- Storage
- Variations
- Vegan Bomboloni – Italian Doughnuts Recipe
Check out our best vegan breakfast recipe collection!
For a healthier option we also offer an oven-baked wholegrain version. In Italy bomboloni are commonly eaten for breakfast or as an afternoon snack.
- Italian croissants with vegan custard (cornetti)
- Vegan brioche bread (pan brioche)
- Sweet cream buns (maritozzi)
- Italian donuts (ciambelle)
- Chocolate chip brioche (treccine)
- Breakfast brioche with jam (buondì)
Ingredients & Substitutions
- Flour: This recipe works well with all-purpose, first-clear, wholegrain, or wholegrain spelt flour.
- Sugar: Use white or unrefined cane sugar. If you choose coconut sugar, add 25% more for equivalent sweetness.
- Yeast: Instant dry yeast is recommended.
- Vegetable milk: Unsweetened soy milk is our preferred substitute for dairy, but any plant milk is fine.
- Fat: Neutral vegetable oils like sunflower seed oil are best. Avoid coconut or olive oil for this recipe.
- Filling: Fill bomboloni with chocolate, vegan Nutella, vegan custard, or your favorite jam. Sour cherry jam is a favorite.
Equipment
You’ll need a rolling pin, a round pastry cutter about 7.5 cm / 3 inches, a large bowl, a clean kitchen towel, a clean work surface for kneading, and a baking tray with parchment paper for oven baking.
Mistakes I made
- Too-large cutter: Using an 8.5 cm cutter makes the dough over-expand during proofing. Stick to 7.5 cm / 3 inches.
- Too much filling: Overfilling makes sealing difficult and causes leaks during baking.
- No pocket for jam: Press the center of each disc to create a small pocket before filling and gently stretch the dough if needed.
- Rolling too thin: Roll to about 1.2 cm thickness so bomboloni stay plump and fluffy.
Tips
- Two-stage proofing: First proof the dough for 2 hours, shape and fill, then proof again for 1 hour to achieve a light, airy texture.
- Choose a quality jam: Cheap jams can become watery when heated. Use jams with high fruit content and visible pieces.
- Seal well: Pinch the edges firmly to prevent filling from leaking during baking.
- Don’t overbake: Bake 15–18 minutes so the interior stays soft and moist; slightly underbaked is preferable to overbaked.
Frequently asked questions
Bomboloni are the Italian version of doughnuts: round and filled rather than ring-shaped. They use a two-step leavened dough that makes them lighter and airier than many doughnuts.
Bombolone (singular) roughly translates to “big bomb” in Italian, likely referring to the round, puffy shape.
Bomboloni are traditional in Italy and popular throughout the country.
Yes. A stand mixer or food processor can be used to make the dough.
They are best eaten soon after baking, but you can prepare them a few hours ahead. They don’t freeze well.
Storage
Bomboloni are best eaten the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days. If they dry out slightly, enjoy them dipped in a vegan latte or cappuccino. Freezing is not recommended.
Variations
Deep-fried bomboloni
Roll the dough to about 2 cm / 0.8 inch, cut discs and deep-fry without filling at 170°C / 338°F until puffed and golden. After frying, fill with jam, custard or chocolate spread using a piping bag and dust with sugar.
Wholegrain Bomboloni
Use wholewheat or wholegrain spelt flour in the same recipe for a heartier, healthier version. This version is best baked rather than fried.
Nutella-filled bomboloni
Fill with a vegan hazelnut-chocolate spread for a rich, indulgent filling loved by many.
Custard-filled bomboloni
Use your favorite vegan custard—regular, coffee-flavored, or pistachio—to fill the bomboloni for a creamy, pastry-style treat.
Vegan Bomboloni – Italian Doughnuts
Equipment
- Rolling pin
- Round pastry cutter 7.5 cm / 3 inches
Ingredients
- 500 g flour (all-purpose, wholegrain, or spelt)
- 100 g sugar (white or brown)
- 7 g instant dry yeast
- 150 g water
- 100 g soy milk
- 60 g sunflower seed oil
- 1 tsp vanilla extract
- 1 pinch salt
- 250 g your favorite jam (sour cherry, apricot, blueberry)
Instructions
-
Sift the flour into a large bowl. Add the sugar and yeast, then stir. Pour in the lukewarm soy milk and water, add the sunflower seed oil and mix with a spatula. Add a pinch of salt and continue mixing until the ingredients come together. Transfer to a work surface and knead vigorously by hand for at least 5 minutes. The dough should be smooth, soft, very moist and slightly sticky.
-
Brush the inside of a clean bowl with oil, place the dough ball inside and brush the surface with a thin layer of oil. Cover with a moist kitchen cloth and let proof for 2 hours in a warm place. Tip: briefly warm the oven for about 40 seconds, turn it off, and proof the dough inside.
-
Transfer the proofed dough to a clean worktop, flatten and fold once or twice. Roll out to 1.2 cm (0.5 inch) thick. The dough should remain very moist—use only a little flour if it’s too sticky.
-
Cut as many discs as possible with a 7.5 cm / 3 inch cutter. Press the center of each disc with your fingers to create a pocket. Fill half of the discs with a scant tablespoon of jam, stretching the dough gently if it shrinks.
-
Brush the edge of each filled disc with water, place an empty disc on top and seal the edges by pinching firmly with your fingers. Re-cut with the pastry cutter for a neat round shape. Gather scraps and make more bomboloni until the dough is used up (about 9–12).
-
Place bomboloni on a parchment-lined baking tray with space between them. Proof a second time for 1 hour.
-
Preheat the oven to 180°C / 356°F. Bake the bomboloni for about 16 minutes—watch closely; baking time ranges from 15 to 18 minutes depending on the oven. They should not be too brown on top.
-
Once baked, coat bomboloni in granulated sugar or dust with powdered sugar. For a sugar coating, dip in plant milk then in white sugar. For powdered sugar, use a sieve to sprinkle evenly. Serve and enjoy.
Notes
This recipe is presented in metric measurements for accuracy.
Nutrition
, Carbohydrates: 52g
, Protein: 5g
, Fat: 6g