Baked savory bomboloni, incredibly soft and easy to make, are ideal for an appetizer, aperitif, or an unconventional dinner.
These bomboloni are made with a simple dough using Manitoba flour, milk, and yeast, without the need for frying. The filling of ham and mozzarella makes them irresistible, but you can customize them with your preferred ingredients, such as speck, meltable cheeses, or grilled vegetables.
They are a great alternative to small pizzas and focaccine, ideal for buffets, brunches, and aperitifs with friends.
Making them is easier than you think: after kneading the ingredients and letting the dough rise, simply shape the bomboloni, fill them, and bake them until perfectly golden. In just a few steps, you’ll have soft, cheesy stuffed rolls, perfect to serve hot or cold.
Discover step by step how to make baked savory bomboloni and impress everyone with this homemade delight!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form found at the end of the page.
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- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 335.82 (Kcal)
- Carbohydrates 44.64 (g) of which sugars 2.52 (g)
- Proteins 14.03 (g)
- Fat 11.29 (g) of which saturated 2.32 (g)of which unsaturated 1.35 (g)
- Fibers 1.46 (g)
- Sodium 612.35 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Savory Bomboloni
- 500 g Manitoba flour
- 1 cup cup milk (plus extra for brushing)
- 3.5 tbsp tbsp extra virgin olive oil
- 1 egg (medium)
- 1 tsp barley malt
- 2 g dry yeast
- 10 g salt
- 3.5 oz oz cooked ham
- 1.75 oz oz mozzarella for pizza
Tools
- Kitchen Scale
- Stand Mixer
- Pastry Board
- Dough Scraper
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Brush
Recipe for Baked Savory Bomboloni
Start preparing the baked savory bomboloni by placing the milk and dry yeast into the bowl of the stand mixer.
Let it dissolve for 5 minutes.
Continue with the barley malt (you can substitute with sugar or honey) and the extra virgin olive oil.
Finish with the flour and salt.
Knead in the stand mixer with a spiral hook for 10-15 minutes at medium speed.
You should obtain a smooth, non-sticky dough.
Transfer it to a floured surface and work it a couple more minutes, shaping it into a round form.
Let the dough rise until doubled in size in a floured bowl, covered with a kitchen cloth.
Take the risen dough and spread it on a pastry board to form a rectangle.
With a dough scraper, cut portions of about 80g (approximately 2.8 oz), you should get around eight.
Work each portion of dough by folding it and then shaping it into a round form.
Let the balls rest for 20-30 minutes.
Roll out each dough ball with a rolling pin to a thickness of about 0.4 inches (1 cm).
Fill the dough with a bit of ham, a piece of mozzarella for pizza, and then another piece of ham.
Close the bombolone carefully, ensuring it is well sealed and gently pressing it with your hands.
Place the bomboloni on a baking sheet lined with parchment paper and let them rest for 30 minutes.
Brush the bomboloni with a bit of milk.
Bake them in a preheated static oven at 356°F (180°C) for 20-25 minutes.
The bomboloni should be golden brown.
Let the baked savory bomboloni cool slightly and serve them at the table.
Baked Savory Bomboloni
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write using the form below.
Try also the Savory Pan Brioche Ring without Butter
FAQ (Questions and Answers)
How long can I store savory bomboloni?
Baked savory bomboloni can be stored for 1-2 days in an airtight container at room temperature. If you want to keep them fresh for longer, you can store them in the refrigerator for 3-4 days and warm them slightly before serving.
Can I freeze savory bomboloni?
Yes! You can freeze them already cooked and let them thaw at room temperature or heat them directly in the oven at 320°F (160°C) for about 10 minutes. Alternatively, you can freeze the dough after the first rise and allow it to thaw slowly in the refrigerator before shaping and baking.
Can I change the filling?
Absolutely! In addition to ham and mozzarella, you can try fillings with speck and scamorza, ricotta and spinach, gorgonzola and walnuts, or create vegetarian versions with grilled vegetables and cheeses.
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