Bombolone con Confettura di Albicocca

The bombolone con confettura di albicocca is an Italian filled doughnut, distinct from the ring-shaped American doughnut. Originating in Tuscany, it is a yeasted, deep-fried pastry, rolled in sugar and filled with apricot jam. Unlike its cream-filled cousin, the bombolone alla crema, the apricot version offers a bright, tart counterpoint to the rich, airy dough.

A great bombolone is defined by its texture and filling. The exterior should be shatteringly crisp from the fry, giving way to an impossibly light, pillowy interior. The apricot confettura must be high-quality, with visible fruit pieces and a balanced sweetness that cuts through the oil. The filling should be generous, bursting forth at the first bite.

In Chiari, Italy, creator Andrea Tortora, featured on *Cosa mangiamo oggi?*, highlights the regional importance of this pastry. While variations exist across Italy—from the Venetian *frittella* to the Roman *bombolone*—the apricot jam version remains a classic, often enjoyed as a breakfast pastry or afternoon snack. The best examples are served warm, the sugar still glistening, ensuring the jam is molten and the dough is at its peak fluffiness.