Eggless Bomboloni
Equipment
Ingredients
Dough
All-purpose flour
500 g
Warm milk (warm)
250 ml
Granulated sugar
80 g
Instant yeast
10 g
Softened butter (softened)
60 g
Plain yogurt
100 g
Filling
Jam or Nutella
200 g
Coating
Caster sugar
150 g
Sunflower oil
1000 ml
Instructions
Activate yeast
Warm milk to about 40°C. Add 1 tsp sugar and instant yeast. Stir and let sit for 5-10 minutes until frothy.
Prepare dough
In a large bowl, combine flour, remaining sugar, yeast mixture, softened butter, and yogurt. Knead for 8-10 minutes until smooth and elastic.
First proof
Place dough in greased bowl, cover with plastic wrap or damp cloth. Let rise in warm place for 1-1.5 hours until doubled.
Shape bomboloni
Punch down dough, divide into 12 equal pieces. Roll each into smooth balls. Place on parchment-lined tray, cover, and let rise 30-45 minutes.
Heat oil
Heat sunflower oil in deep pan or fryer to 170-180°C.
Fry bomboloni
Fry dough balls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
Fill bomboloni
Once cooled slightly, fill each bomboloni with jam or Nutella using piping bag or syringe.
Coat with sugar
Roll filled bomboloni in caster sugar to coat completely. Serve warm.
Storage
Best eaten fresh. Freeze unfilled dough balls if needed.
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