Serves : 4


  • 1 kg flour; 1 cup Di Augusto Extra Virgin Olive Oil
  • 3 eggs; 70 g brewer's yeast
  • 100 g sugar; 1 pinch of salt
  • 1/2 cup of milk
  • Icing sugar, to taste
  • To fry: Di Augusto Extra Virgin Olive Oil
  • To fill: custard or jam

Let yeast soften into warmed milk and mix with flour, sugar, the pinch of salt and the eggs. Knead the dough.

Roll the dough out gently till to have a rectangular shape (about 1cm thickness) and cut out many round circles with a 10 cm pastry ring.

Let the circles rise for approx 2 hours, till they have doubled in size their volume. Once the circles have risen, heat the Di Augusto Extra Virgin Olive Oil to about 180°C in a large saucepan or deep fryer.

Fry the Bomboloni one by one at a time, for a few minutes: turning every 20-30 seconds, until they are golden. 

Place the Bomboloni on a kitchen paper to drain. Let them cool a little bit and fill the Bomboloni with custard or jam using a pastry bag. Sprinkle the Bomboloni with icing sugar before serving.

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