WHY YOU’LL LOVE THIS BLUEBERRY FRITTERS RECIPE

• Crisp outside, fluffy inside
  
• Loaded with juicy blueberries
  
• Ready in 30 minutes
  
• Bakery-style without leaving your kitchen
  
• Glaze sets beautifully for that classic finish

Blueberry Fritters

There is something about a fritter that feels a little indulgent.

It’s not a donut. It’s not a muffin. It’s somewhere in between… craggy and imperfect and completely unapologetic about it.

I love the way the edges of these blueberry fritters get golden and slightly crisp while the inside stays soft and tender. And when those berries burst in the hot oil? That’s the magic. Little pockets of jammy sweetness tucked into every bite.

Don’t rush the oil temperature. This isn’t the step to wing it. Too cool and the dough will soak up oil. Too hot and the outside browns before the inside cooks through.

And that glaze? Let it drip into all those ridges. That’s where the flavor settles. These homemade fruit fritters are messy in the best possible way. And worth every napkin.

INGREDIENT NOTES 

• Whole Milk: Adds richness and moisture, and keeps the fritters tender. You’ll need some for the glaze too.
  
• Blueberries: Fresh or frozen both work for this fruit fritters recipe. Frozen wild blueberries bring deeper flavor and color.
  
• Baking Powder: Gives lift without making them cakey.
  
• Ground Cinnamon: Just enough warmth without overpowering the berries.
  
• Vegetable Oil: Neutral oil with a high smoke point works best for frying. Canola is the best swap.

VARIATIONS 

Mixed Berry: Substitute half of the blueberries with raspberries or chopped strawberries.

Lemon Glaze: Add 1-2 teaspoons of fresh lemon juice and zest to the glaze for brightness.

Cinnamon Sugar Coated: Skip the glaze and roll hot fritters in cinnamon sugar.

Maple Glaze: Replace vanilla in the glaze with maple extract.

Baked Version: Scoop fritter dough onto a parchment-lined sheet and bake at 375°F until golden. The texture will be softer, but still delicious!

SERVING SUGGESTIONS 

• Enjoy warm with a mug of fresh coffee.
  
• Stack on a platter for weekend guests.
  
• Add to a brunch spread with our Sheet Pan Pancakes.
  
• Pair with crispy bacon or breakfast sausage for a sweet-savory contrast.
  
• Serve alongside our Light and Fluffy Buttermilk Waffles.
  

FRUIT FRITTERS FAQ

Fritters are all about balance: batter thickness and oil temperature. The batter should be thick enough to hold the berries in place but loose enough to scoop.

If it’s too thin, it spreads. Too thick, and the center won’t cook evenly.

The 350°F oil is critical. At that temperature, the exterior sets quickly and creates structure while the inside steams gently and cooks through.

That’s how you get crisp edges and soft centers instead of dense or greasy fritters.

And always fry in small batches. Overcrowding drops the oil temperature faster than you think. It’s simple frying science. But it makes all the difference.

TOOLS NEEDED 

• Heavy-Bottomed Pot: For stable frying temperature.
  
• Candy Thermometer: Precise oil heat matters for this blueberry fritters recipe.
  
• Slotted Spoon: To easily (and safely) lift fritters from the pot.
  
• Cooling Rack: Keeps the bottoms from getting soggy.
  
• Mixing Bowls: One for wet, one for dry.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Blueberry Recipes

Starbucks Blueberry Muffins (Best Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

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Blueberry Fritters

Make Blueberry Fritters from scratch in 30 minutes! Tender inside, crisp outside, with every nook and cranny coated in sweet vanilla icing.

Course Breakfast, Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 fritters

Calories 131cal

Author Donna Elick

Ingredients

FOR THE FRITTERS

• 1/2 cup whole milk plus 1 to 2 tablespoons if needed
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup blueberries fresh or frozen
• Vegetable oil for frying

FOR THE GLAZE

• 2 cups powdered sugar
• 1/4 cup whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

• MIX WET INGREDIENTS: In a large bowl, whisk together 1/2 cup whole milk, 2 large eggs, 2 tablespoons unsalted butter, melted and cooled, and 1 teaspoon pure vanilla extract until smooth.
• MIX DRY INGREDIENTS: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt.
• COMBINE: Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be thick but scoopable. Add 1 to 2 tablespoons milk if needed to loosen slightly.
• FOLD IN BLUEBERRIES: Gently fold in 1 cup blueberries until evenly distributed.
• HEAT OIL: Pour Vegetable oil into a heavy pot to about 2 inches deep. Attach a candy thermometer to the side of the pot. Heat over medium until the oil reaches 350°F.
• FRY: Using a ¼ cup measure, carefully drop batter into the hot oil. Fry 3 to 5 fritters at a time to avoid overcrowding. Cook for 2 to 3 minutes until golden brown on the bottom, then flip and cook another 2 to 3 minutes until evenly browned and cooked through.
• DRAIN: Remove fritters with a slotted spoon and place on a cooling rack. Continue until all batter is used.
• MAKE GLAZE: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup whole milk, and 1/2 teaspoon pure vanilla extract until smooth.
• GLAZE: Dip one side of each slightly cooled fritter into the glaze and return to the rack. Allow glaze to set before serving.

Notes

Oil Temperature: Keep the oil at 350°F. If the oil drops too low, fritters absorb excess oil. If too hot, the outside browns before the inside cooks.

Blueberry Tip: Frozen wild blueberries work beautifully and provide a sweeter, more intense flavor.

Safety Tip: Fry on a back burner if possible and never leave hot oil unattended.

Cinnamon Sugar Option: Instead of glaze, mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Roll hot fritters in the mixture for a sweet coating.

Storage: Best enjoyed fresh. Store leftovers loosely covered at room temperature for 1 day.

Nutrition

Serving: 1 | Calories: 131cal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 123mg | Sugar: 17g | Fiber: 1g | Calcium: 45mg | Iron: 1mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blueberry Fritters appeared first on The Slow Roasted Italian.

I absolutely love donuts, and I especially love them cream-filled! So what could be better than a simple bomboloni recipe? 

If you’re not familiar with these treats, they are small Italian donuts filled with a decadent and luscious crema pasticciera (Italian pastry cream).

Since Italians love a sweet breakfast, these Italian doughnuts are often eaten with the first meal of the day! 

Bomboloni may be most famous in Tuscany, but you’ll find these pillowy treats all across the different parts of Italy : northern and central Italy, from Emilia-Romagna to Lazio.

Thanks to a little Austrian influence, you’ll even spot different spins on how they’re made and what sweet surprises they’re filled with.

Bomboloni is an Italian word that literally translates to ‘big bombs’  — and trust me, that’s exactly what they are.

These golden, round Italian doughnuts are fried to perfection, filled to the brim with pastry cream or Nutella, and showered in sugar.

One bite and the creamy center practically bursts in your mouth, living up to their explosive name.

And I can’t think of anything wrong with snacking on these with my morning coffee.

It’s no secret that I’m obsessed with traditional recipes like this. And while some people may refer to this recipe with different names, in my book, this Bomboloni recipe is fluffy perfection with every bite. 

It’s a simple Italian breakfast with an irresistible filling that proves why breakfast is the most important meal of the day. 

You’ll see this as a staple in many Italian bakeries, and after you make and eat it, you’ll understand why. 

The recipe card below gives you all the details on how to make this simple sweet treat. Fair warning – you’re going to be addicted to this Italian crema pasticcera  (Italian pastry cream) dessert!!!!

Bomboloni Recipe

This recipe will make 18 Italian doughnuts in a little under 5 hours. Don’t let the total time scare you!

Most of the time needed for this recipe is for the rise: about 30 minutes to prep, 4 hours to rise, and 18 minutes to fry.

Explore some more delicious Italian sweets with my tiramisu, cream cake, and chocolate biscotti recipes. And prego in advance!

Recipe Tips and Tricks

• Don’t overheat the milk! Keep the temperature between 100-110°F, or else you will kill the yeast.
  
• Use your favorite filling. Any simple pastry cream will do! You can even use chocolate cream or jelly. Be creative and have fun with it. But the best is our crema pasticcera recipe. 
  
• Let the dough sit overnight. Make things easy for yourself and refrigerate overnight. Then, you just have a quick rise after cutting out the dough!
  
• Add orange juice for a stronger flavor. Orange zest adds a subtle, floral flavor and aroma. 
  For a stronger orange taste, add a bit of freshly squeezed juice to the batter.
   
• Watch the oil temperature. If it’s too low, the Italian doughnuts will soak up too much oil. Too hot, and the outside will burn before the centers are cooked.

Kitchen Tools You Will Need 

• Use a Dutch Oven for frying to help keep the oil at a consistent temperature. Don’t forget a candy thermometer too!
• Stand mixer with the dough hook attachment
• If you need a rolling pin to roll out the dough, this will help it get the dough to the right inch thickness. 
• Large bowl, plus baking sheets lined with parchment paper for both rises.
• A Wire Rack is great for putting the dough on to cool down after being in the deep pan of oil. 
• Round biscuit/donut cutter – It should be at least 3 ½ inches in diameter, without the extra cutout in the center.
• Fine mesh strainer or slotted spoon for fishing the bomboloni out of the hot oil.
• A piping bag makes the job of filling the pastries so much easier! A squeeze bottle likely won’t work because the filling is thick, but a pastry bag with a piping tip should do the trick. 

Bomboloni FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Italian Desserts

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Bomboloni Italian Donuts Recipe (Cream Filled) + Video

Bomboloni is a crispy fried donut filled with a rich cream that explodes out of every bite. Learn how to make the classic Italian donuts!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Rise Time 4 hours hours

Total Time 4 hours hours 48 minutes minutes

Servings 18 donuts

Calories 199cal

Author Donna Elick

Equipment

• stand mixer
• dutch oven or other heavy-bottomed pot for frying
• flour sifter
• rolling pin
• cutting board
• biscuit cutters a 3-inch round cutter is needed for cutting bomboloni dough
• parchment paper

Ingredients

• 3 cups bread flour spooned and leveled
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 4 tablespoons salted butter cut into pieces
• 1/2 teaspoon orange zest
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 2/3 cup whole milk lukewarm
• vegetable oil for frying
• Pastry cream recipe to follow

Pastry Cream

• 1 cup whole milk divided
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 5 egg yolks room temperature
• 2 1/2 tablespoons all-purpose flour
• 2/3 cups granulated sugar
• 2 tablespoons salted butter

Instructions

Pastry Cream

• In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.
• Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined.
• While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.
• Whisk the sugar into the egg mixture until combined.
• Add the hot milk to the egg mixture slowly, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been stirred into the egg mixture.
• Pour the mixture back into the saucepan (you can pour it through a sieve to strain out any lumps).
• Heat over medium, stirring constantly, until mixture comes to a simmer. Simmer for about one minute while mixture thickens and then remove from heat. (about 5-6 minutes total)
• Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the cream to prevent a skin from forming.
• Refrigerate the pastry cream until completely cooled (2-3 hours). Meanwhile, prepare the bomboloni donuts.

For the Donuts

• Sift together the bread flour, sugar, and yeast into the bowl of a standing mixer. Add the pieces of butter, orange zest, vanilla extract, and eggs.

  With the dough hook attached, turn the mixer onto low speed and begin combining the flour mixture.
• Pour in the warmed milk while the mixer is running.

  Allow the dough hook to incorporate all of the flour mixture into the liquids until a dough forms.

  Continue mixing on low speed for about 5 minutes – until the dough forms a ball around the hook and is smooth.
• Transfer the dough to a large greased bowl and cover with plastic wrap.

  Set the dough in a warm, draft free location for 1 ½-2 hours, or until the dough has doubled in size.
• Transfer the risen dough to a lightly floured surface. Important: Add only enough flour to keep the dough from sticking to the surface and your rolling pin – excess flour will make the donuts tough.

  Roll the dough to ½” thick and cut out circles using a 3-inch round biscuit cutter.
• Arrange the donuts on a parchment lined baking sheet, leaving plenty of room between each donut to rise.

  Spray a sheet of plastic wrap with nonstick cooking spray and place it (oiled side down) over the donuts.
• When you have cut out all of the donuts that you can, gather the scraps of dough back into a ball and roll out again too ½” thick.

  Work the dough as little as possible. Discard any remaining scraps that you are not able to shape into donuts.
• Set the trays of donuts in a warm spot to rise for 1-2 more hours, until doubled in size and visibly puffy.
• When the rise period is almost over, begin heating the frying oil.

  Use a heavy bottomed pot (Dutch oven works well) and fill at least 4 inches deep with oil. Heat the oil until the temperature reaches and maintains 350°F.
• Place a couple donuts into the hot oil at a time and fry on each side for 2-3 minutes or until golden brown.

  Remove donuts with a slotted spoon and place on paper towels or paper bags to drain.

  While still warm, roll each donut in granulated sugar to coat completely.
• Fill a pastry bag with Italian pastry cream and fit with a piping tip with a round open end (we used one specifically for filling here, but it’s not necessary).

  Pierce the side of each donut or cut a small slit with a knife. Insert the tip of the pastry bag and fill each donut with about 2 tablespoons of pastry cream.

Video

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Donuts are best within a few hours of cooking, but can be stored in an airtight container for 1-2 days.

Do not overheat the milk. It will kill the yeast. A temperature between 100-110°F is perfect.

Bomboloni dough is sticky and tender. Use as little extra flour as possible and work the dough (after the first rise) as little as possible to keep the donuts tender.

You can also refrigerate the dough overnight. Be sure that it is covered well.

Transferring the raised donuts into the hot oil is tricky. After they have risen, the dough is quite tender. If you lift the donut off of the parchment paper, it may deflate or become misshapen. The best way to combat this is to cut the parchment paper between each donut so that each donut rests on its own individual square of parchment. Lift the whole square and transfer the donut into the oil, then remove the parchment from the oil.

Maintain the oil at 350°F. If the oil isn’t hot enough, the donuts will soak up too much oil. If the oil is too hot, the donuts will cook on the outside before they cook on the inside. A dutch oven will keep the heat more steady.

 

Nutrition

Serving: 1donut | Calories: 199cal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 50mg | Sugar: 12g | Fiber: 1g | Calcium: 42mg | Iron: 1mg

Originally published March 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bomboloni Italian Donuts Recipe (Cream Filled) + Video appeared first on The Slow Roasted Italian.

I literally dream about these warm Italian doughnuts. They’re not only delicious sweet treats, but these pillowy soft doughnuts bring the Olive Garden dessert experience right into my own home.

It’s a fun dessert to make, and I’ve had huge success with it every single time. 

If you’re a fan of the taste and texture of delicious Olive Garden doughnuts, then you’re not going to want to miss these homemade zeppoles.

They only take a little bit of time to make, and you’ll literally get the tastiest results every time.

Forget about the stress of dessert catastrophes, and give this zeppole recipe a go.

They’re the perfect tasty options to make in your own kitchen – and as the chef, you can enjoy taste-testing an extra serving or two to make sure that the crispy outer texture is perfect! Perks of being the cook! 

Olive Garden Italian Donuts

I have a special affinity for cinnamon sugar-coated donuts, as evidenced by my baked and air fried donut recipes!

But even better than cinnamon sugar is vanilla sugar, made by mixing extract with sugar and letting it dry. I can’t wait to find more uses for it — or try out different flavored sugars. 

As easy as those are to make, you’ll love how simple this zeppoli dough is too. 

It’s really similar in texture to choux pastry (pâte à choux) once fried, with a tender bite and airy little pockets throughout.

You won’t have to wait for the dough to rise or make it in a special way. In fact, the only tool you really need is a rolling pin! These fry up in minutes and are ready to be eaten right away.

Ingredient Notes and Substitutions

• Flour – Use regular all-purpose flour for this recipe. 
  
  Although you’ll be mixing it with baking powder and salt, the ratios aren’t quite right to substitute self-rising flour. So just stick to the basics!
  
• Sugar – You only need a little in the dough, but you’ll need a whole cup to coat the donuts after they’ve been fried!
  
• Vanilla Extract – Mix this with the coating sugar for flavor, then add some to the dough as well. The higher the quality, the better.
  
  You can also use vanilla bean paste or the actual seeds from the pods to flavor the sugar. Or, leave the sugar plain if you prefer.
  
• Egg Yolks – Carefully separate out the whites and save them for something else — maybe egg wraps or meringue!
  
• Whole Milk – This is preferred because the higher fat content adds to the richness of the dough. Feel free to use skim milk in a pinch, just know that your donuts won’t be as tender.
  
• Chocolate Sauce – While optional, you’ll definitely want to make some for dipping! All you need to make it are heavy whipping cream and your favorite chocolate chips.

Tips and Tricks to Make the Perfect Zeppoli Olive Garden Copycat

• Aim for a smooth, stiff dough.

Start with room temperature ingredients — that means allowing the milk and eggs to warm on the counter for about 30 minutes first. 

You’ll also need to melt the butter and let it cool a bit.

Mix the wet and dry ingredients in separate bowls, then mix the wet into the dry (not the other way around!) a little at a time until it all comes together. 

Knead the dough by hand just until it reaches the right consistency. If it’s too sticky, add a little more flour (1 tablespoon at a time), and be sure to flour your rolling pin and surface.

• Decide if you want smaller donuts or larger zeppoli like Olive Garden.

Cut the dough into 8 pieces for larger donuts, or double the amount with 16 smaller pieces.

Note that smaller pieces will cook faster, so keep a close eye on them!

• Make sure the oil is hot enough and keep it consistent.

It may not seem like a big deal, but the right oil temperature is the difference between greasy, soggy donuts and perfectly crispy and fluffy ones!

Bring the oil up to 375°F and hold it there as best as you can. The temperature will drop once the dough is added, so you’ll need to let it come back up between batches.

A thermometer is the best way to monitor oil temperature, but you can get by without it. 

Drop a small piece of dough into the oil first — if it sizzles and rises to the surface quickly without burning, the oil is ready!

• Add the sugar coating to warm Italian donuts.

Have your vanilla sugar ready and waiting in a brown paper bag so you can add the donuts right away. It’s the best way to ensure the sugar sticks to the surface.

Waited too long? Lightly brush the cooled Olive Garden Italian donuts with some melted butter to help the sugar stick.

You can also use a large Ziploc bag or gently toss Olive Garden zeppoli with sugar in a large bowl, but a brown bag is the best option for even coating.

Prep Ahead

• Make vanilla sugar
• Bring milk and eggs to room temp
• Heat frying oil

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Rolling Pin – If you don’t have one, an empty wine bottle works too!
• Candy Thermometer – This ensures the oil is just the right temperature so your donuts don’t come out greasy.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Brown Paper Bags – The best way to coat warm Italian donuts in sugar!

Serving Suggestions 

No Olive Garden zeppoli is complete without a luscious chocolate sauce for dipping! Heat heavy cream on the stove, then stir in chocolate chips until melted. 

For a thinner, drizzling consistency, simply increase the amount of heavy cream.

Olive Garden Italian donuts would also be tasty with caramel or strawberry sauce, or even berry jam! Enjoy on their own or with a creamy affogato.

Storing and Reheating Warm Italian Donuts

Enjoy these right after frying for the best flavor and texture. If you happen to have leftovers, you can keep them at room temperature in an airtight container for a day or two.

Reheat Olive Garden Italian Donuts in the oven or air fryer to get the outside crispy again.

Olive Garden Zeppoli FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Olive Garden Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Copycat Olive Garden Chocolate Lasagna

Black Tie Mousse Cake (Olive Garden Copycat!)

Olive Garden Tiramisu Copycat Recipe (Italian Dessert)

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Copycat Olive Garden Italian Donuts (Zeppoli Recipe)

Olive Garden Italian Donuts are crispy and sweet with a soft, tender center. Coat with homemade vanilla sugar and serve with chocolate sauce!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

dry time for vanilla sugar 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 511cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• mixing bowls
• large pot
• sauce pan

Ingredients

For the Zeppoli:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 4 egg yolks
• 3/4 cup whole milk
• 2 tablespoons unsalted butter melted and cooled
• 1 teaspoon vanilla extract
• vegetable oil for frying

For the Vanilla Sugar:

• 1 cup granulated sugar
• 1 tablespoon vanilla extract

For the chocolate sauce (optional):

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

• Mix sugar and vanilla extract in a bowl. Spread on a baking sheet to dry for 1 hour. Break clumps and transfer to a brown paper bag.
• Make the Zeppoli Dough:
• Sift together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk together egg yolks, milk, melted butter, and vanilla. Gradually mix wet ingredients into dry ingredients until just combined. Knead briefly to form a smooth, stiff dough.
• Turn the dough onto a lightly floured surface. Roll out to about 1/2 inch thickness. Cut the dough into rectangles, approximately 3 inches in length. Use a fork or toothpick to poke holes evenly across the surface of each zeppoli.
• Heat oil in a deep fryer or large pot to 375°F (190°C). Check the temperature with a candy thermometer.
• Carefully place the docked dough rectangles into the hot oil. Fry for 2-3 minutes on each side until they puff up and turn golden brown. Do not overcrowd the pot. Transfer the zeppoli to a plate lined with paper towels to drain excess oil.
• While the zeppoli are still warm, place them in the brown paper bag with vanilla sugar. Close the bag and shake gently to coat evenly.
• Prepare the Chocolate Sauce (optional): Heat the heavy cream in a saucepan until it simmers. Remove from heat, add chocolate chips, and stir until smooth and well combined.
• Serve the vanilla sugar-coated zeppoli with chocolate sauce for dipping.

Notes

You can cut these into 16 parts for smaller 3 inch pieces, or 8 larger pieces. If you cut into smaller pieces, just be sure to watch your dough as it cooks, as smaller pieces would cook faster.

To make a thinner, drippy chocolate sauce, use more heavy whipping cream.

Nutrition

Serving: 1 | Calories: 511cal | Carbohydrates: 73g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 219mg | Sugar: 40g | Fiber: 3g | Calcium: 100mg | Iron: 4mg

Originally published December 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Olive Garden Italian Donuts (Zeppoli Recipe) appeared first on The Slow Roasted Italian.

If you’re craving a sweet treat but don’t want to drive anywhere, whip up a batch of these breakfast favorites using simple pantry staples!

Baked donuts have a lovely cakey texture that goes perfectly with your morning cup of coffee, and kids love them as snacks too.

These are perfect to make any time of year, and I like them way more than a regular doughnut from the store!

Just a few basic ingredients and you’ll have the perfect snack! Krispy Kreme has nothing on these homemade donuts! 

I also have an air fried version of these pastries that you can try. 

While I made them specifically for Easter, they can be left plain or decorated for whatever you may be celebrating.

Want the flavor of these cinnamon donuts with a crispier texture? Try these amazing churros that don’t require any hot oil to cook! 

Or give our Bomboloni Italian donuts a try, they are fabulous! Want something different, try this Cranberry Maple Donut Bread Pudding.

How To Make Cinnamon Sugar Donuts

Simply whisk together the ingredients in the order listed, fill your donut pans, and bake! Once they are done, coat in cinnamon sugar and cool slightly before eating.

Keep in mind that these will not turn golden brown like other baked goods, so it’s important to use a toothpick to test for doneness. 

Don’t go by how they look or you will end up overbaking them!

Tips and Tricks

• Mess-free prep. Because the batter is so thin, I recommend pouring it into a piping bag and using that to fill the wells. 
  
  If you don’t have one, you can make your own by snipping off the bottom corner of a large ziploc bag.
  
• Only fill the wells part way. Aim for about ¾ of the way full to get perfectly shaped cinnamon sugar donuts.
  
• Easy removal tip: Push the same toothpick you tested the center between the pan and the side of each donut. They should slide right out!
  
• Toss in sugar immediately. The warmth from the oven is what allows the coating to stick to the surface, so you will need to work quickly. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Baked Cinnamon Sugar Donuts (Homemade Recipe)

These cinnamon sugar donuts are soft and warm from the oven with just the right amount of sweetness. Try this baked donuts recipe today!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 donuts

Calories 138cal

Author Donna Elick

Ingredients

• 1 cup all purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk regular milk will work as well
• 1 egg
• 2 tablespoon vegetable oil

Coating

• 3 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions

• Preheat oven to 350 degrees. Prepare 2 donut baking pans with non stick spray.
• *Note: I used Wilton donut baking pans
• In a medium sized bowl, whisk together the egg and oil. Mix in the buttermilk and vanilla. Add in the flour, sugar, baking powder and salt and mix everything together just until combined.
• The batter will be thin so you can either spoon the batter into the donut wells in the pan or you can pour into a piping bag, cut the tip and squeeze the batter into each well. Fill the wells about 3/4 of the way full.
• Bake for 10-12 minutes, just until a toothpick comes out clean. *Note: The donuts will not turn golden so do not wait for that to happen.
• While the donuts are baking, mix together the sugar and cinnamon in a small bowl for the coating. Pour the coating into a Ziploc bag and set aside until the donuts are done.
• Once the donuts are done, remove each donut from the baking pan and quickly place into the Ziploc bag, shake until the sugar is coated all over and then place onto a cooling rack until you are finished with all of the donuts.

Notes

For easy removal of the donuts just push a toothpick along the side of a donut and it should easily slide out.

You want to coat the donuts while they are super hot as it will help the cinnamon sugar stick better.

Best served warm and fresh. Store in an air tight bag if you have any leftovers.

Nutrition

Serving: 1 | Calories: 138cal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 198mg | Sugar: 12g | Fiber: 1g | Calcium: 50mg | Iron: 1mg

Originally published September 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Cinnamon Sugar Donuts (Homemade Recipe) appeared first on The Slow Roasted Italian.

Create your own doughnut shop at home this year! These are super fun and delicious to make for Easter Sunday – and the best part is that they’re crazy easy to do.

All you need is a little bit of simple ingredients to make these sweet treats right away. They’re fun for breakfast, Easter brunch, or a fan favorite any time of the day! 

And remember – you don’t have to save this recipe for special occasions, either! This would be super cute for the first day of spring, as well as the star of your Easter desserts! 

The recipe card shows how fast and easy it is to make, so let’s get to it! 

Easter Donuts

You won’t believe how easy it is to make air fried donuts — SO much easier than making donuts from scratch!!

Pillsbury recipes that use biscuit dough or crescent roll dough are always easy to make, and this one is no exception! In fact, it’s one of our favorite air fryer Easter recipes.

Making donuts from biscuit dough is one of the simplest recipes ever, yet the result is a soft doughnut that is light, flaky, and perfectly delicious.

There are so many yummy Easter treat recipes that I just can’t decide which ones I love the best. 

Have you had a chance to try my Easter Rice Krispie treats yet? You need to soon!

Or, if you’re looking for an option for Easter breakfast, why not make my Italian Easter Bread? 

Ingredient Notes and Substitutions

• Refrigerated Biscuit Dough – Yes, the kind that comes in a tube! You’ll need Jumbo-sized biscuits for air fryer donuts recipes.
  
• Easter Sprinkles – The sprinkles on our Easter donuts are from Michael’s craft store, and the brand is Sweet Tooth Fairy. 
  
  You can use any sprinkle combination that you can find that is Easter-themed.
  
• Cadbury Mini Eggs – Pay attention to the label! Full-sized candy eggs will be too large. If you can’t find any, try Easter peanut M&Ms instead.
  
  You could even make a robin’s egg doughnut! Any type of chocolate or candy will work for the egg shapes, too.
  
  If you don’t like the texture of the eggs, you can use crushed mini eggs for a fun look and flavor. 
  
• Homemade Glaze – Whisk together some powdered sugar, milk, and a little vanilla extract for a perfectly sweet Easter donuts glaze.
  
  Add some green food coloring to make green icing or melt some candy melts and just use those. 
  
  As you can see, I colored mine a festive Spring green, but you can play around with colors — or leave it white!

Also, feel free to play around a bit with this. Think of the surface of the donuts as a clean slate, and have fun with it.

You could add some icing sugar, strawberry icing, drizzle some melted chocolate, or even an Easter Peep candy in the center of each donut.

I say, make them your own! (and have people help!) 

Tips for Perfecting Air Fryer Donuts Recipes

• Preheat the air fryer.

When the basket is already hot, the dough starts cooking right away while it’s still a bit cold.

Plus, you’re guaranteed more even results so the outer layer isn’t too crispy before the center can cook through.

• Leave space to prevent sticking.

Always cook food in a single layer in the air fryer — especially baked goods! If any of the donuts are touching each other, they’ll end up baking into one big shape.

Leave enough room for them to expand as well. And to keep them from sticking to the tray, you can add a spritz of cooking oil to be safe.

• Glaze and decorate while warm.

In the time it takes to remove and add the next batch of Easter doughnuts, they’ll be just the right temperature for dipping!

You want them to be warm, but not piping hot — otherwise the icing will soak into the surface. 

Then, get those decorations on fast! Sprinkles and candies will only stick to the surface if the glaze is still wet.

I set them down on parchment paper and sprinkle on the toppings so that I don’t make a huge mess, but you do you. 

• Cool on a wire rack.

Not only will your Easter donuts cool off in a snap, but leaving the bottom of the donut exposed prevents them from getting too soft or soggy.

This also keeps the remaining doughnuts handy to grab another one and eat. 

Prep Ahead

• Preheat air fryer
• Cut centers out of biscuits
• Mix and color icing

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Donut Hole Cutter – If you don’t have one, use any round 1-inch tool like an apple corer, a small cookie cutter, or the back of a large piping tip.
• Shallow Bowl – This makes it easier to dip Easter doughnuts in the glaze!
• Wire Rack – A cooling rack is great for cooling all kinds of baked goods.

Decorating Easter Donut Ideas

I think a bright green glaze with mini egg candies is the perfect combination for Easter donuts — it truly says springtime!!

That said, there are so many ways to decorate these biscuit donuts. Dye the frosting a different color, grab sprinkles with different shapes, or try another seasonal candy.

Another one of my favorite Easter donut ideas is using tiny candies in the shape of bunnies or baby chicks. 

Color your icing in complementary colors like sky blue, pale yellow, lavender, or petal pink!

You can even use air fryer donuts recipes for other holidays or enjoy them plain with white icing.

Easter Doughnuts FAQ

Storage and Reheating

Air fried donuts taste the best right after they have been cooked. But, you can still enjoy them the next day if you want to.

Store them at room temperature in an airtight container so they stay soft and flaky. 

If you don’t cover them tightly, they may become hard. Otherwise, they should stay good for about 2 days.

You can warm them for a few seconds in the microwave or at a low temperature in the air fryer, but the icing may drip off. Best to just enjoy them at room temperature.

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Easter Recipes

Easy Air Fryer Hard Boiled Eggs Recipe (No water)

Air Fryer Carrots

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Air Fryer Brussels Sprouts with Bacon (Easy Recipe)

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Easter Donuts in the Air Fryer (30 Minute Recipe)

These Easter Donuts combine light and flaky fried biscuit donuts with a festive Easter theme. One of the easiest Easter donut ideas!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 8

Calories 120cal

Author Donna Elick

Ingredients

• 1 package jumbo buttermilk biscuits dough
• 1 package Easter sprinkles
• 1/2 cup Cadbury mini eggs
• 1/2 cup powder sugar
• 3 teaspoons milk
• 1 teaspoon vanilla extract
• 5 drops green food coloring

Instructions

• Using a small circle cookie cutter, cut out the centers of all the biscuits.
• Depending on your air fryer's size, place 3-4 biscuits into the air fryer's basket, so they have about ½ inch around each one.
• Turn the air fryer on to 360°F for 7 minutes. Remove the donuts from the air fryer onto a cooling rack. You will need to reduce the time by one minute for the next batch of donuts since it's preheated. Repeat this until all your donuts, and donut holes are cooked off.
• While the donuts are cooking, combine the sugar, two teaspoons of milk, and vanilla. Whisk until you have a smooth glaze. Add in the food coloring till you have a shade of green you like. You want the glaze to be thick enough it doesn’t run right off the donuts, but if it’s too thick, you can add more milk.
• Pour your glaze onto a shallow plate. Dip the donuts’ tops into the glaze, lift the donut straight up from the glaze and allow the extra glaze to drip off. Add the sprinkles to half of the donut so you still see half the glaze. Place three mini eggs on half of the donuts with the sprinkles.

Nutrition

Serving: 1 | Calories: 120cal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 44mg | Sugar: 16g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Donuts in the Air Fryer (30 Minute Recipe) appeared first on The Slow Roasted Italian.

Delicious donuts are within your reach! A little bit of hot air and simple ingredients just might be the best way to create these easy air fryer donuts. 

Forget about deep frying, and follow the steps on the recipe card below.  

No dough hook needed, no baking sheet…just the inside of your air fryer basket and a few simple ingredients! 

Air fryer recipes like this are straight forward, easy, and create some of the best flavors. Be sure to give yourself a nice clean work area before getting started. 

That way, you can create the donuts quickly, and cook them in the air fryer easily, too. 

If you’re ready to introduce a new family favorite to your household, this recipe is the real deal. You’ll have beautiful fluffy donuts that make the perfect treats in no time at all!

I love the delicious flavor of this simple donut recipe! 

Air Fryer Donut Recipe

Not only does this air fryer donut recipe give you a plate full of soft, pillowy donuts, but you’ll also have crispy donut holes!

I think you’ll love making donuts in the air fryer. It means no messy grease on your countertops, and no pot of frying oil to get rid of when you’re done!

There are so many desserts you can make in the air fryer, like this super easy cake recipe!

I also have a recipe for homemade churros that you’ll love! The flavor is similar to these air fryer donuts, but the dough is made from scratch.

Or you can even make Nutella croissants in the air fryer for breakfast in no time flat!

Feeding a crowd for brunch? Pair these with our fried Blueberry Fritters for an indulgent breakfast spread!

Ingredient Notes and Substitutions

• Refrigerated Biscuits – Choose your favorite brand of jumbo flaky biscuits without any added flavors. (but any type of biscuit dough will work!) 
  
• Butter – When melted, this helps the cinnamon sugar coating stick to the surface. Either salted or unsalted is fine.
  
• Sugar – Use regular granulated sugar for the best texture.
  
• Cinnamon – Adds a hint of sweet spice. Swap in pumpkin pie spice if you’re craving some fall flavor! 

And don’t forget to save the donut holes! You can easily make little donuts or air fryer donut holes with any of the scrap or leftover dough! 

Decorating Air Fryer Biscuit Donuts

For something a little fancier than cinnamon sugar, try using sanding sugar in a variety of colors to match the occasion. 

Be sure to coat each donut well so the color comes through. You also want to add enough so that the cinnamon sugar sticks to the top of the donut. 

Or, coat air fryer donuts in a simple homemade icing instead! You can dip them one by one or simply spoon the glaze over the tops. 

Wait until they have fully cooled first, or the glaze will simply melt into each donut.

Let your treats sit on the wire rack while the icing sets, and place a piece of parchment or foil underneath to catch any drips. 

Enjoy as-is or top with decorative sprinkles!

Tips for the Best Air Fryer Donuts with Biscuits

• Keep the dough cold. If it gets too warm, especially in a hot or humid kitchen, your treats won’t turn out as flaky. 
  
  Put the remaining dough in the refrigerator while you fry the first batch.
  
• Don’t flip! Your air fryer biscuit donuts will end up tearing down the middle. They turn out just fine if you leave them alone during the cooking process.
  
• Coat with sugar immediately. The combination of heat and butter is what causes the sweet coating to stick to the surface.
  
• Want them smaller? These turn out thick and fluffy, but you can easily make them thinner and smaller if you prefer. 
  
  Simply separate the dough round in half before cutting the holes in the center. Plus, you’ll end up with a double batch!

Storing and Reheating Air Fryer Donuts

While these are best enjoyed fresh, homemade donuts should keep for up to two days in an airtight container. 

Store at room temperature and keep the container tightly sealed so they don’t become hard.

Warm them back up in the air fryer, but keep the temperature low and check them after a minute or two so the sugar doesn’t burn.

Air Fryer Donut Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Breakfast Sweets

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How to Make Air Fryer Donuts (Easy 4 Ingredient Recipe)

Our Air Fryer Donut recipe makes perfectly tender donuts that are ready in minutes! No fuss, no hot oil, just fluffy soft donuts and holes!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 donuts

Calories 261cal

Author Donna Elick

Equipment

• air fryer Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• mixing bowls I like to have a variety of sizes on hand, and this set has them all.
• donut cutter If you don’t have one, use any round 1-inch tool like an apple corer, a small cookie cutter, or the back of a large piping tip.
• heat safe spatula or Tongs for transferring the air fryer donuts in and out of the basket.
• cooling rack Great for cooling all kinds of baked goods.

Ingredients

• 16.3 ounce can Grand Flaky layers Pillsbury biscuits
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter salted or unsalted it is not important

Instructions

• Separate all of the biscuits and place them on the cutting board.
• Use a 1-inch cookie or donut cutter or similar to cut a hole in the middle of the biscuits. If you do not have a 1-inch donut cutter, you can cut with a knife, use the back of a piping tip.
• Place 4 donuts in the air fryer and 4 donut holes. (I have a Cosori 5,8 QT) and I can cook 4 at the time with the donut holes.
• Bake at 350°F for 5 to 6 minutes or until golden brown.
• If you have a hot kitchen place the remaining 4 donuts and donut holes back in the fridge.
• Meanwhile, in a medium size (large enough to fit a donut) bowl combine the sugar and the cinnamon. Set aside.
• Place melted butter in a medium bowl large enough to fit a donut.
• When your donuts are nice and golden brown, take them out of the air fryer and place them on a plate. One at a time place the donuts in the butter and flip to coat both sides. Let the excess butter drip off and then transfer them to the bowl with the sugar cinnamon mixture. The cinnamon mixture will stick to the donut due to the butter coating.
• Let the donut rest on a rack.
• Repeat with the last four biscuits.

Nutrition

Serving: 1 | Calories: 261cal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 567mg | Sugar: 8g | Fiber: 1g | Calcium: 32mg | Iron: 2mg

Originally published September 2021. Updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Air Fryer Donuts (Easy 4 Ingredient Recipe) appeared first on The Slow Roasted Italian.