Mini Bomboloni Recipe and A New Blog!

I will admit that my baking has gone out of control now that I'm always home during this COVID-19 season. It's a good thing because I finally have the time to experiment and try new recipes, but it's not good for my waistline. 

I have the biggest sweet tooth - 60% of why I bake so much is because I get intense cravings and the 40% is because I'm bored. Lol. 

Anyway, I was really hell bent on perfecting donuts. I tried it once, and it didn't work out. My first try was dense and over cooked. It was so gross, chewy, and frustrating. Not wanting to give up - particularly because I really really want some donuts, I did some more research and recipe tweaking and then finally it happened! Pillowy donuts that takes 2.5 hours from scratch to finish. OMG you can make this - at home - today!! You can eat them straight up, rolled in sugar and cinnamon or stuff them with jam or caramel or anything your heart desires. 

Mini Bomboloni 

Makes 3 dozen mini donuts 

PS. This will be easier done in a Kitchenaid Mixer, if you have one. 


1 packet Active Dry Yeast or 2 tsp if you're using a jar

4 cups of AP flour

1/4 cup of Granulated Sugar and and extra 1 tsp plus more for coating

1 tsp Salt

1 cup Whole Milk (3.25% Homogenized Milk works well!)

2 whole Eggs

10 tbsp Butter (melted and cooled slightly)


How to: 

1. Zap your milk in the microwave for about a minute or until milk is warm to the touch (not scalding). Pour your warm link in a clean bowl, add the 1 tsp of sugar and stir until dissolved. Sprinkle yeast on the milk and let stand for about 10-15 minutes. The yeast will be frothy. This is how you know your yeast has bloomed successfully and will work well in your recipe. 

2. Once the yeast has bloomed, add melted butter and eggs and sugar to the mixture and stir until well incorporated. 

3. Add the flour and salt and stir until the mixture comes together and forms a soft dough. You can use your hand to mix if needed. 

4. Let the dough rest in the bowl for 10 minutes. Cover the bowl with plastic wrap and pop in the fridge for 1 hour. 

5. Take out the bowl from the fridge and place in a warm and dry area for another 30 minutes. Your dough will be slightly bigger but won't double in size. 

6. Your dough is now ready to roll out! Turn out your dough on a clean flat surface and roll out with a rolling pin or a clean wine bottle. Roll out dough to about an half an inch thick. Use a small (3 inch) round cookie cutter (in a pinch you can use a small drinking glass to cut out the bomboloni). 

7. Place your uncooked rounds on a clean plate or cookie sheet and cover with a clean kitchen towel. Let them rest for 15 minutes before frying. 

8. While your rounds are resting, pour frying oil in a deep sauce pan or fryer and heat the oil to 350 to 375 degrees. This is very important, if your oil is not hot enough, it will produce greasy donuts. 

9. When your rounds have finished resting and your oil is at the right temperature, start frying! These are small donuts so they will cook very quickly. Fry each side until light golden brown - about 30 seconds a side. 

10. While still hot, toss bomboloni in sugar to coat. Fill with jam or just enjoy plain!