Winter Recipe: Jam Bomboloni with Caramelised White Chocolate Sauce

There’s a lot to love about a fluffy, pillowy bomboloni, and even more so when it’s paired with this caramelised white chocolate dipping sauce. We’ve filled ours with David Jones Food raspberry jam but you could use any flavour you like. These air-fryer Italian doughnuts make the perfect dessert.  

Bomboloni with caramelised white chocolate sauce

Prep time 30 mins, cook 45 mins (plus proving time)

Serves 12


3 cups (450g) plain flour
1/4 cup (55g) caster sugar, plus 1 cup extra for dusting
2½ tsp (about 1 sachet) dried yeast
1 cup luke-warm milk
60g butter, melted and cooled slightly
1 egg, lightly beaten
1 tsp David Jones Ground Cinnamon
Vegetable oil or melted butter, for brushing
David Jones Raspberry Jam, for filling

Caramelised white chocolate sauce

150g white chocolate, coarsely chopped
300ml pouring cream
50ml whiskey (if you’d like to make this alcohol free, substitute with milk)


1. To make the caramelised white chocolate sauce, preheat oven to 150°C. Spread chocolate on a baking tray in an even layer and bake, stirring occasionally, for 25-30 minutes until dark caramel in colour. Bring cream and whiskey (or milk) to a simmer in a saucepan, remove from the heat and add caramelised white chocolate and 1 tsp sea salt. Stand for 5 minutes, then whisk until smooth and combined. If any lumps remain, blend with a stick blender or in a blender. Refrigerate in an airtight container until required and warm to serve.

2. Combine flour, caster sugar and yeast in an electric mixer fitted with a dough hook and mix to combine. Add milk, butter and egg, mix to combine then add 1 tsp sea salt and knead on low-medium speed for 5 minutes to form a soft, sticky dough – the dough should pull away from the sides. If it’s still too sticky, add another tablespoon or two of flour, but don’t add too much or the doughnuts will be heavy. Cover and stand in a warm place for 1 hour until doubled in size.

3. Turn dough onto a lightly floured surface, punch down then roll out to about 1cm thick. Cut out 6cm rounds with a floured pastry cutter or glass, place on a tray lined with baking paper with space in between. Re-roll scraps and repeat. Cover and stand for 30 minutes to rise then brush tops with a little oil or melted butter.

4. Preheat the air fryer to 180°C on the bake function and set the time for 7 minutes. Combine cinnamon and remaining sugar in a bowl or tray and set aside. Brush the air-fryer basket with oil or melted butter (do this on a heatproof surface, not in the air fryer) and place four bomboloni in the basket, leaving a little room around each. Place the basket in the air fryer, close the drawer and bake until golden brown and cooked through – check the bomboloni at the 6 minute mark. Remove bomboloni from air fryer, brush with a little extra oil or melted butter and toss in extra sugar to coat. Repeat with remaining bomboloni and set aside to cool.

5. Spoon David Jones Raspberry Jam into a piping bag fitted with a small nozzle. Use the end of the nozzle to push into the centre of the bomboloni and fill with jam. Serve with caramelised white chocolate sauce.

Note: cooking times and functions may vary among air fryers. We used the Tefal Ultimate Fry Deluxe Airfryer.


Raspberry Jam

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White Chocolate & Pistachio

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Two Fold Whiskey

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FX202D Ultimate Fry Deluxe Airfryer

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