Italian Donuts with Lemon Curd
Bomboloni
Makes 12 small donuts · Prep: 35 minutes · Cook: 25 minutes · Rest: about 3 hours · Total: about 4 hours, including rising
The dough can be made the night before and refrigerated after its first rise. Cut it into small squares, fry until deep golden, then roll the warm donuts in sugar and serve them with lemon curd.
Ingredients
Bomboloni dough
- ¾ cup whole milk, warmed to 105 to 110°F
- 2¼ teaspoons active dry yeast, one standard packet
- ¼ cup granulated sugar, divided
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 3 cups all-purpose flour, about 360 grams, plus more for the surface
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter, very soft
- Neutral oil, for frying
Lemon curd
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- Pinch of kosher salt
- 6 tablespoons unsalted butter, cut into small pieces
To finish
- ¾ cup granulated sugar
- Powdered sugar, optional
Instructions
- 1
Bloom the yeast
Stir the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of a stand mixer. Let it sit for 5 to 10 minutes. A light cap of foam means the yeast is active. If nothing happens, start again with new yeast.
- 2
Mix the dough
Add the remaining sugar, egg, egg yolk, vanilla, and lemon zest. Whisk briefly, then add the flour and salt. Fit the mixer with the dough hook and mix on low until a shaggy dough forms, about 2 minutes.
- 3
Knead in the butter
With the mixer running on medium-low, add the soft butter 1 tablespoon at a time. Wait until each piece mostly disappears before adding the next. Knead for 7 to 9 minutes, until the dough is smooth, elastic, and still a little tacky. It should pull away from the sides while clinging slightly to the bottom of the bowl.
- 4
Let the dough rise
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1½ hours, until nearly doubled. For the overnight option, refrigerate the dough after 45 minutes at room temperature and leave it covered for up to 16 hours.
- 5
Make the lemon curd
Whisk the eggs, yolks, sugar, lemon juice, zest, and salt in a medium saucepan. Cook over medium-low heat, whisking constantly, for 5 to 8 minutes, until thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter a few pieces at a time. Strain into a bowl, press plastic wrap onto the surface, and chill.
- 6
Cut the donuts
Line a sheet pan with parchment and dust it lightly with flour. Roll the dough on a floured surface into a rectangle about ½ inch thick. Cut it into 12 squares or short rectangles, trimming as little as possible. Move them to the sheet pan with space between each piece.
- 7
Proof again
Cover the shaped dough loosely and let it rise for 45 to 60 minutes. The pieces should look puffy and spring back slowly when pressed with a fingertip. Cold overnight dough may need another 15 minutes.
- 8
Heat the oil
Pour 2½ to 3 inches of oil into a deep, heavy pot, leaving several inches of space at the top. Heat to 340°F. Put the granulated sugar in a shallow bowl and set a wire rack beside the stove.
- 9
Fry the bomboloni
Lower 2 or 3 pieces into the oil without crowding the pot. Fry for 1½ to 2 minutes per side, until deep golden and cooked through. Keep the oil between 335 and 345°F. Transfer to the rack and let them drain for about 30 seconds.
- 10
Coat with sugar
Roll the warm donuts in granulated sugar while the surface still has a little oil on it. Let them cool for 5 minutes before serving so the centers finish setting.
- 11
Plate and serve
Spoon the lemon curd onto a platter and set the warm donuts over it. Add a little powdered sugar if you like, and serve the remaining lemon curd on the side.
Shortcuts and substitutions
Store-bought lemon curd
Use about ¾ cup. If it is very firm from the refrigerator, stir in 1 or 2 teaspoons warm water so it can be spooned across the plate.
Instant yeast
Use the same amount and add it directly with the flour. You can skip the 5-minute blooming step, although the milk should still be warm rather than hot.
Recipe notes
A thermometer matters
Oil that is too hot browns the outside before the center cooks. Oil that is too cool makes the donuts heavy. Check the temperature between batches and adjust the burner as needed.
Do not chase a dry dough
This is an enriched brioche-style dough, so it should feel soft and slightly tacky. Adding a lot of flour makes the finished donuts bready instead of light.
Make-ahead order
Make the lemon curd up to 5 days ahead. The dough can rise overnight in the refrigerator. Fry the donuts shortly before serving.
Storing leftovers
The donuts are best the day they are fried. Keep any extras covered at room temperature for one day and warm them for 5 minutes in a 300°F oven. Refrigerate the lemon curd separately.
Frequently Asked Questions
What are bomboloni?
Bomboloni are soft Italian yeast donuts made from an enriched dough. They are often round and filled, but they can also be left plain. This version is cut into small pillows, rolled in sugar, and served with lemon curd.
Can I make bomboloni dough the night before?
Yes. Let the mixed dough rise at room temperature for about 45 minutes, then cover and refrigerate it for up to 16 hours. Roll and cut it while cold, then allow the shaped pieces to become visibly puffy before frying.
Why are my Italian donuts raw in the middle?
The oil was probably too hot or the dough pieces were too thick. Keep the oil near 340°F, roll the dough about ½ inch thick, and fry until the crust becomes a steady deep gold rather than darkening in the first minute.
Can bomboloni be baked instead of fried?
They can be baked at 375°F for about 12 to 15 minutes, then brushed with melted butter and rolled in sugar. They will be good brioche buns, but they will not have the same light fried crust as bomboloni.
Are these Italian donuts filled?
No. This version leaves the donuts unfilled and serves the lemon curd underneath. If you prefer filled bomboloni, shape the dough into rounds and pipe in lemon curd after frying.
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