Naturally Leavened Bomboloni (Doughnuts)

What if you could enjoy the pillowy texture of brioche with the tangy depth of sourdough in a single bite? Enter Naturally Leavened Bomboloni (Doughnuts), a traditional Italian treat reimagined with time-honored fermentation. These golden, airy doughnuts are proof that patience yields perfection—crafted using a natural levain starter instead of commercial yeast, they boast a complex flavor profile and an ethereally light crumb that store-bought versions simply can’t match.

In the almost year that I’ve been making naturally leavened bread, I’ve learned that slow fermentation isn’t just a technique—it’s a philosophy. It’s about honoring time, temperature, and microbial life to create something truly alive in every sense. You can see more about this journey here. For those passionate about mastering fermented baked goods, our Chocolate Marble Bread offers another delicious way to explore natural leavening, while the Bougatsa recipe introduces flaky phyllo技巧 with creamy custard fillings—perfect for expanding your artisanal pastry repertoire. Join our growing community of fermentation enthusiasts on Facebook to share tips, troubleshoot, and celebrate every rise and crumb.

Bomboloni are more than just Italian doughnuts—they’re a cultural institution. Originating in central Italy, these round, unfilled doughnuts were traditionally fried during festivals and celebrations. Unlike their American counterparts, bomboloni rely on slow fermentation to develop flavor and structure, making them a natural fit for the sourdough revival sweeping modern bakeries. This version elevates the classic with a 100% hydration levain, delivering subtle acidity and an open crumb that melts in your mouth.

Why It Matters: The Art of Natural Fermentation

Beyond trendiness, naturally leavened baking connects us to centuries of culinary wisdom. Before commercial yeast, all breads and enriched doughs relied on wild yeast and lactobacilli present in flour and air. This slow fermentation not only enhances digestibility and nutrient availability but also creates complex flavors impossible to replicate with instant yeast. Using a levain in bomboloni transforms a simple fried treat into a study of balance—between sweetness and tang, airiness and richness, tradition and innovation.

Naturally Leavened Bomboloni (Doughnuts) Ingredients

Ingredient Spotlight

Each ingredient plays a crucial role in achieving the perfect bomboloni texture and flavor. The 100% hydration levain (equal parts water and flour by weight) ensures active fermentation with a balanced acidity. All-purpose and bread flour together deliver tenderness and structure—bread flour adds gluten strength for rise, while all-purpose keeps the crumb soft. Eggs enrich the dough with moisture and color, while butter adds silkiness and flakiness. Fine sugar feeds the fermentation and caramelizes during frying, and salt controls yeast activity while enhancing overall flavor.

Complete Ingredient List

• Levain Build: 45g mature 100% hydration starter, 90g all-purpose white flour, 90g water
• Dough: 253g all-purpose white flour, 253g high protein bread flour, 187g eggs (3 large + 1 yolk), 101g unsalted butter (softened), 101g fine white sugar, 91g water, 10g salt, 203g mature 100% hydration levain
• Cinnamon Sugar Coating: 200g sugar, 2g ground cinnamon
• Crema Pasticcera (Pastry Cream): 365g milk, 30g flour, 100g sugar, 4 egg yolks, 4g vanilla extract, lemon zest (to taste)

Substitution Ideas: Use lactose-free milk or plant-based alternatives like oat or almond milk in the pastry cream. For dairy-free dough, replace butter with softened coconut oil (refined for neutral taste). Gluten-free all-purpose flour blends can be used in a 1:1 ratio for those with sensitivities, though texture may vary slightly.

Timing

Prep time: 18 hours (includes levain build and cold fermentation)
Cook time: 5 minutes total frying time
Total time: 18 hours 5 minutes

While this may seem lengthy compared to yeasted doughnuts (which take ~2 hours), the extended timeline is essential for flavor development and texture. The slow cold bulk ferment enhances dough strength and aroma, making it worth the wait. Plus, most of the time is hands-off, allowing for easy scheduling around daily routines.

Step-by-Step Instructions

1. Prepare the levain: In a clean jar, combine 45g mature starter with 90g all-purpose flour and 90g water. Mix until smooth, cover, and let ripen at 78°F for 5 hours, or until bubbly and doubled.
2. Mix the dough: In a stand mixer with paddle attachment, combine both flours, sugar, salt, eggs, water, and the ripe levain. Mix on medium speed until smooth, about 5 minutes. Gradually add softened butter in small pieces, allowing each addition to incorporate fully before adding more.
3. Bulk ferment: Transfer dough to a lightly oiled container. Ferment at 78°F for 6 hours, performing 4 sets of stretch and folds at 30-minute intervals during the first 2 hours.
4. Cold ferment: Cover dough and refrigerate overnight (12–16 hours). This develops flavor and makes the dough easier to shape.
5. Divide and shape: Remove dough from fridge. Divide into 18 equal pieces (65g each). Gently shape each into a tight ball using a circular motion on a lightly floured surface.
6. Final proof: Place shaped dough balls on parchment-lined trays, cover loosely, and proof at 78°F for 12 hours, or until puffy and nearly doubled.
7. Fry the bomboloni: Heat oil to 360–370°F. Fry 3–4 doughnuts at a time for 2.5 minutes per side, until golden brown. Drain on wire racks over paper towels.
8. Coat and fill: While warm, roll in cinnamon sugar. For filled versions, pipe crema pasticcera through the side using a Bismarck tip.

Tips & Tricks for Perfect Results

• Maintain consistent temperature (78°F) during fermentation for predictable rise and flavor.
• Use a kitchen scale for precise measurements—especially critical with levain baking.
• Softened butter should be cool to the touch but pliable; melted butter will damage gluten structure.
• Fry in small batches to maintain oil temperature and ensure even cooking.
• Serve fresh the day of frying for optimal texture; reheat briefly in a 300°F oven if needed.

Recipe Variations & Substitutions

• Chocolate-Filled: Replace crema pasticcera with ganache made from dark chocolate and warm milk.
• Lemon Ricotta: Mix ricotta cheese with lemon zest and honey for a light, tangy filling.
• Vegan Option: Use plant-based milk, flax eggs, and vegan butter; omit egg wash.
• Gluten-Free: Substitute with a high-quality gluten-free flour blend containing xanthan gum.

Behind the Recipe

This recipe was born from a desire to merge Italian tradition with modern sourdough craftsmanship. After tasting authentic bomboloni in Tuscany—light, fragrant, and never cloying—I wanted to recreate that magic using my starter. The result is a dough that’s alive with flavor, honoring both the science of fermentation and the joy of sharing something handmade.

Pairing Ideas

Serve with espresso, strong coffee, or warm oat milk lattes for a classic Italian breakfast experience. Pair with our Hot Milk Sponge Cake for a tea-time spread, or alongside fresh fruit salad for balance.

Leftover & Reuse Ideas

Leftover bomboloni can be repurposed into bread pudding or French toast. Cube day-old doughnuts, soak in custard, and bake for a decadent dessert. Pastry cream can be used as a filling for crepes or layered in parfaits with berries and granola.

Nutritional Information

Per serving (1 bomboloni, unfilled): Approximately 280–320 calories, 12g protein, 35g carbohydrates, 12g fat, 3g saturated fat, 2g fiber, 150mg sodium. Values vary based on fillings and coatings.

Serving Suggestions

Presentation matters! Dust with powdered sugar or cocoa for elegance. Serve on a rustic wooden board with small ramekins of crema pasticcera for dipping. For gatherings, arrange on a tiered stand with fresh berries and edible flowers.

Common Mistakes to Avoid

• Rushing fermentation: Shortcuts lead to flat flavor and dense texture.
• Incorrect oil temperature: Too hot causes burnt outsides; too cool makes greasy doughnuts.
• Over-handling dough: Excess shaping deflates air pockets essential for lift.
• Using cold ingredients: Bring eggs and butter to room temperature for even mixing.
• Skipping weigh-ins: Volume measurements are inaccurate; weight ensures consistency.

Storage & Reheating Tips

Store unfilled bomboloni in an airtight container at room temperature for up to 2 days. Freeze unglazed doughnuts for up to 1 month—thaw and fry from frozen, adding 30 seconds per side. Reheat in a 300°F oven for 5–8 minutes to restore crispness without sogginess.

FAQs

What makes bomboloni different from regular doughnuts?
Naturally Leavened Bomboloni (Doughnuts) use a sourdough starter instead of commercial yeast, resulting in a more complex flavor, airy texture, and better digestibility.

Can I make bomboloni without a levain?
You can substitute with 7g active dry yeast, but you’ll miss the signature tang and depth that only natural fermentation provides.

Why does the dough need such a long fermentation?
Extended fermentation allows gluten to develop naturally and flavors to deepen, creating the signature tender crumb of Naturally Leavened Bomboloni (Doughnuts).

Can I bake instead of fry?
While frying gives the authentic crispy exterior, you can bake at 375°F for 15–18 minutes for a lighter version—though texture will differ.

How do I know when the levain is ready?
A mature levain should be bubbly, domed, and pass the float test (a spoonful dropped in water should rise).