top of page
Jennifer Bajsel – Getting Saucy official logoCome-to-the-Table-logo

Bomboloni con Gelato

Writer: Jennifer Bajsel
Jennifer Bajsel
Oct 29
2 min read

Updated: 1 hour ago

GETTING SAUCY TV  •  SEASON 3, EPISODE 302

Yield:

Prep time: 2 hours 15 mins (includes rising) | Cook time: 15 mins | Total time: 2 hours 30 mins



Overhead view of a recipe card beside fresh ingredients on a kitchen counter
Sugar dusted Bomboloni con Gelato.

From Chef Jennifer’s Kitchen

A warm, sugar-coated bombolone is already a treat. Split it open and add a scoop of gelato, and you have a dessert that’s playful, a little messy, and absolutely worth making. The contrast of warm bomboloni con gelato is what makes this one special.






Ingredients

  • ¾ cup milk, warmed

  • 1 packet active dry yeast

  • ¾ cup granulated sugar, plus extra for coating

  • ½ stick (¼ cup) butter, softened

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • 3½ cups all-purpose flour

  • ⅛ teaspoon salt

  • Zest of 1 lemon

  • Vegetable oil, for frying

  • Gelato, for serving


Equipment

  • Deep, heavy pot

  • Deep-fry or instant-read thermometer

  • Mixing bowls

  • Rolling pin

  • 3-inch round cutter

  • Slotted spoon or spider strainer


Instructions

  1. Warm the milk until just lukewarm. Stir in the yeast and 1 teaspoon of the measured sugar; let stand about 5 minutes, until active.


  2. Combine flour, remaining sugar, salt, softened butter, eggs, vanilla, lemon zest, and the yeast mixture. Mix to form a dough.


  3. Knead until smooth and elastic, about 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise about 1 hour, or until doubled.


  4. Roll dough to ½-inch thickness. Cut into 3-inch rounds and transfer to a lined tray. Cover and let rise about 1 additional hour.


  5. Heat frying oil to 325°F in a deep, heavy pot. Fry in small batches, turning as needed, for approximately 4–5 minutes total until golden and cooked through. Monitor oil temperature.


  6. Drain briefly and roll the warm bomboloni in granulated sugar.


  7. When ready to serve, split each bombolone horizontally, fill with a scoop of gelato, and serve immediately.



Chef Jennifer's Tips

  • Use a thermometer to keep the frying oil close to 325°F.

  • Do not crowd the pot; adding too many pieces at once lowers the oil temperature.

  • Fill only at serving time so the gelato stays cold and the bomboloni keep their texture.


Italian Food & Culture

Bomboloni are Italian filled doughnuts, especially associated with central Italy. This version turns them into a warm-and-cold dessert by pairing the sugar-coated dough with gelato.


Share this recipe


```



Comments

bottom of page