Italian doughnuts recipe

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough, fried, rolled in sugar then filled with your favourite pastry cream filling. Served for breakfast and snack or just about anytime you want.

Grandma’s Zeppole Italian doughnuts are the easiest way to satisfy your donut cravings – light and fluffy on the inside and crispy on the onside.

Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!

Zeppole donuts are rolled in sugar with a fluffy, melt-in-your-mouth center. These Italian donut holes are easy and always disappear fast.

Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.

Maritozzi are delicious brioche buns filled with fresh cream often enjoyed in Rome for breakfast!

Hello friends! Haven’t posted anything on here for a while now…not sure if I remember how to do it :D I know you are all now used to me sharing recipes on Instagram but this one is just…

Graffe Napoletane are sweet, sugar-coated fried donuts with a potato, flour and zesty base. They are a typical Neapolitan staple of Carnevale festivities and are absolutely delicious! Try our authentic recipe for Graffe today!

Light and fluffy brioche lemon donuts, filled with lemon whipped cream & coated in lemon sugar.

Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.