Antipasto platter

How to host an Italian feast

Light and fluffy Italian bombolini (doughnuts) stuffed with raspberry mascarpone is the ultimate treat.
Course Bombolini, Doughnuts, Italian doughnuts, Italian food
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Author Alida Ryder


  • 500 g cake/all purpose flour
  • ½ teaspoon salt
  • 300 ml warm full cream/whole milk
  • 2 tablespoons caster sugar
  • 1 x 10g sachet instant yeast
  • 3 tablespoons butter softened

for the mascarpone-raspberry filling

  • 1 tub Galbani mascarpone
  • 1 cup sifted icing sugar
  • 1 cup mashed raspberries
  • 1 cup caster sugar for dusting


  • To make the bombolini dough, combine the flour and salt in the bowl of a stand mixer.
  • In a mixing jug, combine the warm milk with the sugar and yeast. Mix and allow to stand until frothy.
  • Pour the milk mixture into the bowl with the flour and salt and mix with the dough hook attachment until combined.
  • Knead the dough in the machine for a minute then add the butter, one cube at a time, until incorporated.
  • Knead for another minute then remove the dough and place in a greased bowl. Cover with cling wrap and allow to rise for 1 hour.
  • To make the mascarpone-raspberry filling, combine all the ingredients and mix well. Chill in the fridge for 30 minutes.
  • When the dough is risen, transfer to a floured surface and press into a rectangle of approximately 2cm height.
  • Cut out circles with a cutter/glass.
  • Heat a large pot of oil until hot.
  • Carefully place the dough circles into the oil, flipping them immediately. This allows them to cook and brown evenly.
  • When the doughnuts are golden brown all over and cooked through, remove and drain on kitchen paper.
  • Roll the doughnuts in caster sugar then allow to cool.
  • Place the mascarpone mixture in a piping bag fitted with a nozzle and fill the cooled doughnuts.
  • Serve.