Come fare Bomboloni

Perché iniziare qui

Bomboloni is cooked the way Tuscany cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Bomboloni are delightful Italian doughnuts, originating from Tuscany, where they are made with a generous hand of olive oil and a casual sprinkle of salt. These fluffy, sugar-coated treats are a staple in Tuscan homes, often enjoyed as a sweet indulgence during breakfast or as a snack. The taste of Bomboloni is a harmonious blend of rich, buttery dough and a light, sugary crust. The inside is soft and airy, thanks to the perfect balance of 00 flour, fresh yeast, and whole milk. The addition of eggs and unsalted butter enriches the dough, creating a melt-in-your-mouth experience that captures the essence of Italian home cooking.