7 Days of Sourdough Christmas: Sourdough Bomboloni (Italian Doughnuts)
We’ve reached the end! Welcome to the final day of our 7 Days of Sourdough Christmas series! This is a big one and a favorite in the bakery - today, we’re diving into a truly indulgent holiday treat: Sourdough Bomboloni – fluffy Italian-style doughnuts filled or topped with seasonal flavors that will wow your family and friends. Think of these as little pillows of joy, made even better with real sourdough!
For this recipe, we’re featuring two decadent flavor options:
Chocolate Orange Glaze
Gingerbread Pastry Cream
Get ready to roll up your sleeves and make your holiday mornings (or evenings!) even sweeter.
Share Your Creation
If you make this recipe, be sure to share your creation on Instagram or Pinterest! Tag us @SourdoughMamaTN so we can see your masterpiece!
Why Sourdough Bomboloni?
The natural fermentation of sourdough gives these doughnuts a complex flavor, a light and airy texture, and a golden-brown crust that’s hard to resist. Plus, they’re easier to digest than traditional doughnuts, so you can feel just a little better about indulging.
Whether you’re a seasoned baker or just starting out, these bomboloni will make you feel like a pro in the kitchen!
Ingredients
For the dough:
200g active sourdough starter
500g flour (Sunrise Flour Mill’s organic heritage blend is my favorite for these)
90g raw honey
10g Himalayan salt
3 pastured eggs
90g filtered water
90g grass fed butter (softened)
For the Chocolate Orange Glaze:
100g dark chocolate
50ml heavy cream
Zest of 1 orange
For the Gingerbread Pastry Cream:
250g whole milk
2 egg yolks
50g raw honey
30g organic flour
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tbsp molasses
Instructions
Step 1: Make the Dough
In the bowl of a stand mixer, combine your active sourdough starter, flour, honey, salt, eggs, and water. Mix on low until combined, then turn the mixer up one level and mix for 5-7 minutes. The dough should start to come together and pull away from the sides of the bowl. Let rest for 10-15 minutes.
Turn the mixer on again and turn it up one more level. Let it mix for about 10 minutes and begin adding the butter to the bowl one pat at a time to be fully incorporated.
Once all the butter has been added, scrape down the sides of the bowl if necessary and check to see if the dough is close to reaching windowpane. (The windowpane test is when you grab a small piece of the dough and gently stretch it out. When dough passes the windowpane test, it means it will stretch until it’s thin enough to see light through it without tearing.)
At this point, put the dough in a covered container and move to bulk fermentation. (At about 68-70°, I usually let the dough bulk ferment overnight. This can also be done during the day and then moved to the next stage of cold fermentation overnight.)
Step 2: Cold Fermentation and Shaping
After the warm bulk fermentation, your dough should have risen about 50%. From here, cover the dough and put in the fridge for 8-10 hours. From here the timeline can be flexible depending on your needs - if you want to extend the cold fermentation even longer to accommodate your schedule, you can!
At nighttime, remove the dough from the fridge and onto the bare countertop. Divide the dough into 18 pieces roughly 60-65g each. With your hands, shape into a rough ball and then pull the dough toward you in a counterclockwise motion, using the tension again the countertop to create a taut surface on the dough.
Place each dough ball onto a proofing surface (my recommendation is to cut squares of parchment paper and place one under each doughnut to make handling easier when you go to fry). Leave a little bit of room between each one to rise and expand during proofing. At about 70°, they’ll likely take about 15-18 hours to finish proofing, so be patient! When fully proofed, the dough should be about doubled in size and be very puffy. Make sure to cover and leave in a humid environment if possible to prevent the tops of each doughnut from drying out.
Step 3: Fry the Doughnuts
Prepare to fry. Fill your pot (a Dutch oven works great for this) about 1/3 full of organic unrefined coconut oil set over medium heat. Keep an eye on the temperature as it’s heating up. You want your oil to be about 350°-360°.
Delicately place each doughnut into the oil and fry for 2 and a half minutes on each side.
When done, use tongs or a slotted spoon to move each doughnut to a cooling rack or baking sheet lined with a paper towel.
Let cool.
Step 4: Add the Finishing Touches
For the Chocolate Orange Glaze:
In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped dark chocolate and let it sit for 2 minutes.
Stir until smooth.
Dip the tops of the cooled bomboloni into the glaze, sprinkle orange zest on top, and let them set on a wire rack.
For the Gingerbread Pastry Cream:
In a saucepan, heat the milk until steaming but not boiling.
In a separate bowl, whisk together egg yolks, honey, and spices until smooth. Slowly pour the hot milk into the mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly.
Remove from heat and stir in the molasses. Let the pastry cream cool, then pipe it into the bomboloni using a piping bag fitted with a small round tip.
Tips for Making
Timing: Plan ahead! Sourdough doughnuts are a 3-day labor of love, but the end results are so worth it.
Oil Temperature: Keep your oil at a steady 350-360°F for consistent, evenly cooked doughnuts.
Glazing and Filling: Be generous with the glaze and filling—these doughnuts are meant to be a treat!
How to Store
If you have leftovers, here’s how to store your sourdough doughnuts:
Room Temperature: Keep unfilled and unglazed bomboloni in an airtight container for up to 2 days. Reheat briefly in the oven at 350°F for 5 minutes to refresh them.
Refrigeration: Filled bomboloni should be stored in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving or lightly warm them in the oven.
Freezing: You can freeze unfilled bomboloni for up to 1 month. Let them cool completely, then wrap each doughnut tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge and reheat before serving.
Pairings
These festive sourdough bomboloni pair beautifully with holiday drinks:
Chocolate Orange Bomboloni: Enjoy with a cup of freshly brewed coffee or a spiced orange tea to complement the citrusy glaze.
Gingerbread Pastry Cream Bomboloni: Pair with a warm chai latte or eggnog to highlight the cozy, spiced filling.
For a dessert twist, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent treat!
Why This Recipe Works
Fermentation Magic: The sourdough brings a depth of flavor and light, airy texture that elevates these doughnuts above the rest.
Seasonal Ingredients: The chocolate orange glaze and gingerbread pastry cream capture the essence of the holidays, making these bomboloni feel extra festive and special.
Versatility: Whether you glaze, fill, or do both, these bomboloni are so customizable to fit your Christmas celebrations.
Showstopper Appeal: With their golden exterior and decadent fillings, sourdough bomboloni are guaranteed to impress.
Take Your Sourdough Skills to the Next Level
Looking for more ways to incorporate sourdough into your holiday baking? Check out our Sourdough Guide—it’s packed with tips, tricks, and recipes to help you make the most of your sourdough journey. Perfect for bakers of all levels!