By Jason Griffith | ChefManiac.com
If you have ever walked past a bakery in Italy, you know the irresistible scent of fresh fried dough and sugar. Those fluffy, cream-filled clouds are called Bomboloni, and today, I’m showing you how to take them to the next level using your sourdough starter.
While a classic yeast doughnut is great, there is something magical about the depth of flavor you get from a long-fermented sourdough brioche. These aren’t just snacks; they are a labor of love that results in the softest, most pillowy treat you’ve ever tasted.
Why I Love This Recipe
There are three main reasons this has become a staple in my kitchen. First, the texture. Because we use a sourdough starter and a long cold-ferment, the gluten develops into a structure that is incredibly light but still has a satisfying “chew.” Second, the flavor profile. The natural tang of the sourdough perfectly balances the rich, sweet filling and the sugar coating. Lastly, it’s a showstopper. Whether you’re hosting a brunch or bringing a box to a party, these look and taste like they came from a professional pastry shop.
Ingredients
For the Sourdough Brioche Dough:
- Active Sourdough Starter: 100g (fed and bubbly)
- All-Purpose Flour: 250g
- Bread Flour: 250g (for better structure)
- Whole Milk: 180ml (room temperature)
- Large Eggs: 3 (room temperature)
- Granulated Sugar: 60g
- Unsalted Butter: 100g (softened to room temperature)
- Fine Sea Salt: 8g
- Vanilla Extract: 1 tsp
For Frying and Coating:
- Neutral Oil: (Vegetable or Canola) for frying
- Granulated Sugar: 1 cup (for rolling)
For the Filling (Optional):
- Vanilla Pastry Cream, Nutella, or Fruit Jam
Swaps and Notes
- Flour: If you don’t have bread flour, you can use 100% all-purpose flour, but the dough may be slightly stickier to handle.
- Dairy-Free: You can substitute the whole milk with oat milk and the butter with a high-quality vegan butter stick, though the richness will vary slightly.
- Starter: Ensure your starter is “active”—it should be at its peak (doubled or tripled) before you start the mix.
Step-by-Step Instructions
1. Mix the Dough
In the bowl of a stand mixer, combine your active sourdough starter, milk, eggs, sugar, and vanilla. Add both flours and the salt. Using the dough hook, mix on low speed until a shaggy dough forms. Let it rest for 20 minutes to allow the flour to hydrate.
2. Incorporate the Butter
Turn the mixer to medium speed. Add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This process takes about 10–15 minutes. Continue mixing until the dough is smooth, shiny, and passes the “windowpane test” (you can stretch a small piece until it’s translucent without tearing).
3. Bulk Fermentation
Place the dough in a lightly greased bowl. Cover and let it rise in a warm spot for 4–6 hours, or until it has grown by about 50%.
4. Cold Proof (The Secret Step)
Transfer the covered bowl to the refrigerator for 12–24 hours. This cold ferment develops the flavor and firms up the butter, making the dough much easier to shape.
5. Shape the Bomboloni
On a lightly floured surface, roll the cold dough out to about 1/2-inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place the rounds on individual squares of parchment paper for easy handling later. Cover with a damp cloth and let them proof in a warm spot for 2–3 hours until they look puffy and “jiggly.”
6. Fry to Golden Perfection
Heat 2–3 inches of oil in a heavy pot (like a Dutch oven) to 350°F (175°C). Carefully drop the dough into the oil (you can drop them with the parchment paper, then peel it off with tongs). Fry for about 2 minutes per side until deep golden brown.
7. Toss and Fill
Immediately toss the hot doughnuts in a bowl of granulated sugar. Once cooled slightly, poke a hole in the side with a small knife and pipe in your favorite filling.
Tips for Success
- Temperature Matters: Keep your frying oil between 340°F and 360°F. Too hot and they burn; too cold and they get greasy.
- Don’t Rush the Rise: Sourdough is slower than commercial yeast. If your house is cold, the proofing steps may take longer. Trust the look and feel (puffy and jiggly) rather than the clock.
- The Windowpane Test: Don’t stop mixing until that dough is elastic. Strength in the dough is what creates those airy pockets inside.
Serving Suggestions and Pairings
Bomboloni are best served warm, ideally within a few hours of frying. They pair beautifully with a strong espresso or a cold glass of milk. If you’re hosting a party, I love serving these alongside other crowd-pleasing appetizers. For a savory balance, try them with this Crockpot Nacho Dip or these Sheet Pan Quesadillas.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Total Fat: 14g
- Carbohydrates: 38g
- Protein: 6g
- Sugar: 12g (Note: Values are estimates based on a standard 3-inch doughnut without filling.)
Storage and Leftover Tips
While best fresh, you can store unfilled bomboloni in an airtight container at room temperature for up to 2 days. To revive them, pop them in a 350°F oven for 3–5 minutes. If filled with cream, they must be refrigerated and are best eaten within 24 hours.
More Recipes You Will Love
If you enjoyed this sourdough project, you’ll love these other hits from the ChefManiac kitchen:
- Mexican Chicken and Rice Casserole – The perfect easy dinner after a day of baking.
- One Pan Breakfast Bake – A great way to start your morning while your dough is proofing.
- Totchos (Tater Tot Nachos) – The ultimate salty snack to follow up your sweet doughnuts.
Final Thoughts
Mastering Sourdough Bomboloni takes patience, but the first bite makes it all worth it. There is nothing quite like the pride of seeing that perfect “white ring” around the middle of your fried doughnut—a sign of a perfectly proofed dough!
Did you try this recipe? I’d love to hear how yours turned out! Tag me on social media or leave a comment below with your favorite filling. Don’t forget to follow ChefManiac for more long-fermented favorites and easy weeknight wins!
