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    Home » Recipes » Blog

    Candelori’s Bombolini Recipe

    November 7, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe
    Italian-Ricotta-Doughnuts

    I do love a good Italian ricotta doughnut. Or are they fried ricotta fritters? No matter, they are delicious. Fried ricotta balls that are sprinkled with cinnamon sugar, and then dribbled with honey.

    Traditionally they probably aren’t heavily doused in cinnamon sugar, nor dribbled generously with honey, but that’s the way I like them.

    I recently visited Candelori’s in Smithfield. A lovely bright and airy Italian restaurant I have been invited to try the new dessert menu. But before we do we sample some of their wood fire oven pizzas. They do a mean pizza!

    Candeloris-Pizza

    The Teramano is my favourite (pictured above). A thin pizza base topped with bufala mozzarella, thinly sliced mushrooms and prosciutto. It is then given a slight splash of truffle oil, which really does bring this pizza to a new level, delicious. Of course there are many other pizzas on the menu, all just as appetising.

    Candeloris

    They have just launched a new dessert menu. Luckily I get to sample a taste of all of them. Above you can see the cassata negativo, which is a deconstructed classic Sicilian cassata. As well as the Ferrero Rocher sbagliato. A rich chocolate mousse with caramelised hazelnuts and a chocolate brownie topped with latte gelato.

    Then we have the bombolini, which I fell in love with. Light a fluffy ricotta and lemon donuts served with honey, pistachio nuts and vanilla gelato. I loved them so much I pestered them for the recipe, which I share with you below.

    Candeloris-Desserts

    Also tried was the pannacotta, served in a preserving jar, looks super cute for presentation. A hazelnut pannacotta topped with roasted hazelnuts, ginger crumbs, strawberries and Italian teardrops. Don’t panic, the teardrops aren’t from some distressed Italian nonna, they are tasty little meringues.

    Probably the most impressive dessert is the cannoli ananas. Cannoli made from pineapple with a pineapple mousse served with crushed meringue, blueberries and mint.

    Sadly my bombolini didn’t turn out as light and fluffy as the ones I tried at Candelori’s. Not quite sure if it was me, or the recipe. The recipe didn’t actually make much batter mix at all, and was stiffer than I expected. Maybe when they adapted the recipe from commercial to domestic use, the ingredient proportions got a little out of whack.

    Ricotta-&-Cinnamon-Donuts

    They may not have been as light and fluffy as Candelori’s, but they were still really quite delicious. They are denser and more cake like, but still quite good. I made them in the afternoon, headed out for the evening and by the time I got back the boys had scoffed the lot. So they must have been okay.

    Printable Recipe

    Candelori’s Bombolini Recipe

    Recipe Author: Sara McCleary
    Light and fluffy Italian doughnuts tossed in caster sugar and served warm.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 12 doughnuts
    Calories 62 kcal

    Ingredients

    • 200 grams ricotta
    • 2 eggs
    • 1 vanilla bean
    • ½ teaspoon cinnamon
    • 70 grams flour
    • 1 lemon zest
    • ½ teaspoon baking powder

    Instructions
     

    • Heat the vegetable oil in a deep fryer to 180 degrees.
    • In bowl beat together the ricotta & eggs until smooth. Add the remain ingredients and beat until a smooth batter is formed.
    • To cook the doughnuts, push a dollop of the ricotta batter off a spoon into the hot oil, the doughnuts will form in the bottom of the oil but will puff up and rise to the surface.
    • Cook the doughnuts for 3 to 4 minutes, turning over in the oil regularly to ensure they are cooked evenly. When they are golden brown remove from the oil and drain on paper towel. Toss in caster sugar and serve warm.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 62kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 35mgSodium: 24mgPotassium: 50mgVitamin A: 115IUVitamin C: 0.7mgCalcium: 47mgIron: 0.5mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    I tossed mine in cinnamon sugar and then drizzled them in honey. Well actually it is Josh’s hand you can see in the picture drizzling the bombolini in honey.

    These delicious little donuts are best eaten on the day. And if you serve them warm, then you get extra brownie points for that.

    Sara xxx

    Belly Rumbles dined as a guest of Candelori's

    Candelori’s
    685 The Horsley Dr, Smithfield
    Tel: +61 2 9729 1155

    Italian-Ricotta-Donuts
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    Reader Interactions

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      Recipe Rating




    1. Amanda@ChewTown

      November 17, 2014 at 10:44 pm

      Gosh... they look like super tasty bombolini!

      Reply
    2. Suzy @ The Mediterranean Dish

      November 13, 2014 at 6:15 pm

      Hi Sara! I'm new here. LOVE what you share. These bombolini are awesome! And I too would like them generously enveloped in cinnamon and honey. Pinned!
      I will surely keep in touch. You are inspiring!

      Reply
    3. Padaek

      November 11, 2014 at 5:04 pm

      That top photo is so awesome!!! 😀 And the bombolini look perfect, especially with the drizzled honey. Great work Sara!

      Reply
      • Sara

        November 13, 2014 at 1:57 pm

        Thanks so much Padaek, the honey really makes them.

        Reply
    4. Karly

      November 10, 2014 at 7:09 pm

      I've never had these before, but yours look amazing!

      Reply
      • Sara

        November 13, 2014 at 1:56 pm

        Thanks so much Karly, give them a go.

        Reply
    5. Justine @prettyinpistachio

      November 10, 2014 at 12:17 pm

      Need to try this!!

      Reply
      • Sara

        November 13, 2014 at 1:55 pm

        You really should!!

        Reply
    6. Olivia @ mademoiselleinsydney

      November 10, 2014 at 10:41 am

      Wow well done!!! These look magnificent!! I cannot wait to make some too, they were so freaking delicious!!!! 🙂

      Reply
      • Sara

        November 13, 2014 at 1:55 pm

        They really were delicious, sadly mine aren't as good as the original.

        Reply
    7. Thalia @ butter and brioche

      November 10, 2014 at 9:20 am

      I love bombolini but never made it myself before! You definitely have inspired me to make them and follow your recipe.. your bombolini look delicious!

      Reply
      • Sara

        November 13, 2014 at 1:54 pm

        Thank you so much thalia

        Reply
    8. THE HUNGRY MUM

      November 10, 2014 at 1:24 am

      These look amazingly good. Was gonna ask you to pigeon-carrier over left-overs but I see that's not an option.

      Reply
      • Sara

        November 13, 2014 at 1:52 pm

        Sadly the boys beat any pigeon carrier option.

        Reply
    9. Choc Chip Uru

      November 09, 2014 at 11:38 pm

      I can still remember the taste of those bombolinis, they just make so happy! 😀
      Yours may not have been as fluffy, but they look absolutely delicious and I would be more than happy to eat the entire plate!
      Beautiful photos 😀

      Cheers
      Choc Chip Uru

      Reply
      • Sara

        November 13, 2014 at 1:51 pm

        Thank you so much. The ones at Candeloris are really good aren't they!

        Reply
    10. Maureen | Orgasmic Chef

      November 09, 2014 at 2:16 pm

      That last photo has me drooling. a lot. I can almost taste them. 🙂

      Reply
      • Sara

        November 13, 2014 at 1:50 pm

        I'm glad it had that effect Maureen.

        Reply
    11. Helen | Grab Your Fork

      November 09, 2014 at 12:45 pm

      Who needs to go to Smithfield when we can just stop by your place, eh? 🙂 Your bombolini look the bomb to me!

      Reply
      • Sara

        November 13, 2014 at 1:44 pm

        Awe thanks Helen

        Reply
    12. john | heneedsfood

      November 08, 2014 at 9:12 pm

      Well they look mighty fine to me, as does that pizza at the restaurant.

      Reply
      • Sara

        November 13, 2014 at 1:43 pm

        Thank you. The pizza was really great, just a shame it is so far away from home for a regular fix.

        Reply
    13. Lizzy (Good Things)

      November 08, 2014 at 9:01 am

      Oh, nice one, yum.

      Reply
      • Sara

        November 13, 2014 at 1:41 pm

        Thanks Lizzy

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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