Bombolone Recipe Vegan: Easy, Fluffy, and Delicious Treat

If you’ve ever wandered through the charming streets of Italy, you might have come across the delightful bombolone — a fluffy, filled doughnut that’s simply irresistible. Traditionally, bomboloni are made with eggs and dairy, but today, I’m excited to share a vegan bombolone recipe that’s every bit as delicious and completely plant-based.

Whether you’re vegan, lactose-intolerant, or just curious about trying something new, these vegan bomboloni will satisfy your sweet tooth with their pillowy texture and luscious filling.

This recipe takes a classic Italian treat and reinvents it with compassion and creativity. You’ll learn how to make the dough from scratch using simple, wholesome ingredients, and fill your bomboloni with your favorite vegan custard or jam.

Perfect for breakfast, dessert, or a special occasion, these vegan bomboloni are sure to become a new favorite in your kitchen.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this vegan bombolone recipe. First, it’s made with entirely plant-based ingredients, meaning it’s kind to animals and the environment.

The dough comes out incredibly light and airy, mimicking the traditional texture without using eggs or dairy. Plus, you get to customize the filling — whether you prefer a rich vegan vanilla custard, tangy fruit jam, or even chocolate spread, the choice is yours.

Another highlight is how approachable this recipe is. Even if you’re new to vegan baking, the step-by-step instructions will guide you through the process smoothly.

And, of course, the end result tastes like a decadent treat from a gourmet bakery but made right in your home kitchen. If you enjoyed our Chocolate Heaven Cake Recipe, you’re going to adore this bombolone as a perfect companion dessert or snack.

Ingredients

• 2 ½ cups (315g) all-purpose flour
• 2 tbsp granulated sugar
• 1 packet (7g) active dry yeast
• ½ tsp salt
• ¾ cup (180ml) warm plant-based milk (almond, soy, oat, etc.)
• 3 tbsp vegan butter, melted
• 1 tsp vanilla extract
• 2 tbsp vegetable oil (for frying)
• Vegan custard or jam for filling (about 1 cup)
• Powdered sugar for dusting

Equipment

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• Round cookie cutter or glass (3-inch diameter works well)
• Deep frying pan or pot
• Slotted spoon or spider strainer
• Thermometer (for oil temperature)
• Piping bag with small round tip (for filling)
• Cooling rack

Instructions

1. Activate the yeast: In a small bowl, combine the warm plant-based milk with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This step ensures your yeast is alive and ready to help your dough rise.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt until well combined.
3. Make the dough: Add the melted vegan butter, vanilla extract, and the activated yeast mixture into the dry ingredients. Stir with a wooden spoon or use a stand mixer fitted with a dough hook to combine everything until a rough dough forms.
4. Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 6-7 minutes.
5. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
6. Shape the bomboloni: Once risen, punch down the dough gently and roll it out on a floured surface to about ½ inch thickness. Use the round cookie cutter or glass to cut out circles, re-rolling scraps as needed.
7. Second rise: Place the dough circles on a floured baking sheet, cover loosely, and let them rise for another 30-40 minutes until puffy.
8. Heat the oil: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
9. Fry the bomboloni: Carefully drop a few dough rounds into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and puffed. Use a slotted spoon to flip them gently.
10. Drain and cool: Remove the bomboloni from the oil and place on a cooling rack lined with paper towels to drain excess oil.
11. Fill the bomboloni: Once cooled enough to handle, fill a piping bag with your chosen vegan custard or jam. Insert the tip into the side of each bombolone and gently squeeze to fill until you feel resistance.
12. Dust with powdered sugar: Lightly sprinkle powdered sugar over the filled bomboloni for a classic finish.
13. Serve and enjoy: These are best enjoyed fresh and warm, perfect with a cup of coffee or tea.

Tips & Variations

“For fluffier bomboloni, make sure your yeast is fresh and your dough is given enough time to rise. If your kitchen is cold, try placing the dough near a warm oven or on top of a radiator.”

• Filling ideas: Experiment with vegan chocolate ganache, lemon curd, or even a cinnamon sugar coating instead of powdered sugar.
• Baking alternative: For a lighter version, bake the bomboloni at 375°F (190°C) for 15-18 minutes until golden, though frying gives the classic texture.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend, but expect slightly different texture and rise.
• Oil choice: Use a neutral oil with a high smoke point like vegetable or sunflower oil for frying.
• Storage: Store leftover bomboloni in an airtight container for up to 2 days. Reheat gently in an oven or toaster oven.

Nutrition Facts

Serving Suggestions

Vegan bomboloni are incredibly versatile and pair wonderfully with many beverages and accompaniments. Serve them warm with a steaming cup of coffee or chai tea for a cozy morning treat.

If you’re hosting a brunch, place them alongside fresh fruit and plant-based yogurt for a balanced plate.

For dessert, drizzle bomboloni with a vegan chocolate or caramel sauce, or enjoy them with a scoop of our Cinnamon Pecan Ice Cream Recipe for a delightful flavor contrast. They also make fantastic party snacks — just dust with powdered sugar and arrange on a pretty platter.

Conclusion

Making vegan bomboloni at home is a rewarding experience that results in a delicious treat everyone can enjoy. This recipe balances tradition with modern plant-based ingredients to deliver doughnuts that are light, fluffy, and bursting with flavor.

The process may take a bit of time, but the aroma of frying dough and the taste of warm, filled bomboloni make it more than worthwhile.

Whether you’re new to vegan baking or an experienced cook looking to expand your repertoire, this recipe is approachable and adaptable. Don’t hesitate to try different fillings or toppings to make it your own.

And if you love exploring recipes that bring comfort and joy, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory twist to your meals. Happy baking!

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