Italian · snack
70m
Total time
12
Servings
370
kcal
medium
Difficulty
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FAQ · Things people ask
You can, but you'll get a different product — closer to a soft bread roll with filling. Frying is what creates the signature exterior crisp and the characteristically airy interior. If you go baked, treat it as its own thing rather than a substitute.
A sturdy zip-lock bag with a small corner snipped off works. Pierce the side of the bombolone — not the top — with the tip and squeeze gently until you feel gentle resistance from the filled interior.
Yes, and a cold overnight bulk fermentation actually improves flavor. Shape the next morning, let them proof at room temperature until puffy (1–2 hours depending on kitchen temp), then fry.
Sunflower or rapeseed — neutral flavored with a high enough smoke point for 175°C. Avoid olive oil: the flavor competes and the smoke point is marginal at frying temperatures.
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