Bomboloni, Italy’s beloved doughnuts, are pillowy, sugar-dusted delights that have captured the hearts of dessert lovers around the world. Their origins can be traced back to Tuscany, but today, you’ll find them in pastry shops, cafes, and street corners across Italy, each region putting its own twist on this delectable treat.
Traditionally, bomboloni are made from soft, yeasted dough, deep-fried until golden brown, and generously coated with sugar. The name “bomboloni” comes from the Italian word “bomba,” meaning bomb, likely referring to their round, puffed-up shape. These doughnuts are typically filled with sweet creams—most commonly crema pasticcera (Italian pastry cream), rich chocolate, or fruit preserves. When you bite into one, the warm, fluffy dough gives way to a sweet, luscious center, making each bite irresistible.
The popularity of bomboloni has grown beyond Italy’s borders, inspiring variations in other countries. While often compared to American doughnuts, bomboloni have a distinct texture and filling, offering a unique indulgence.
We have brought Italy’s beloved doughnuts to Malaysia and given them a unique local perspective, incorporating flavours like red bean, pandan, and apam balik for a culinary experience that cannot be found anywhere else in the world.
Whether enjoyed on a bustling Italian street or in one of Sugar and I’s outlets throughout the Klang Valley, bomboloni are more than just a sweet treat—they’re a taste of Italy’s rich culinary tradition, bringing joy with each soft, sugary bite.
