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  • Renée Kohlman

Step by Step: Bomoboloni


If you’re thinking that fresh, sugary doughnuts and Nutella are a match made in heaven, you’re not wrong. Bomboloni are Italian-filled doughnuts primarily associated with the Tuscany region.


They are called “bombe” or “bomba” because they resemble a small grenade. Also, these sweet treats pack a caloric punch, or “bomb”, but oh my heavens they taste so good! What makes these doughnuts different from their American-style cousins is that the filling is visible from the top and not hidden inside. Of course, you don’t have to use Nutella; any thick fruit jam, jelly, or favourite pastry cream or lemon curd will be delicious.


Bomboloni carts are popular along the sandy beaches, where the doughnuts are fried on the spot and filled with the rich chocolate hazelnut spread. I don’t know about you, but I would love to be on a Tuscan beach right about now. Until then, it’s good to know that you can easily make bomboloni in the comfort of your own kitchen.


If you close your eyes, you can almost feel the Tuscan sun.


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