The Italian name for a soft, filled doughnut often eaten at breakfast is bombolone.
Bomboloni are Italian fried pastries made from yeasted dough and commonly filled with pastry cream, jam, or chocolate-hazelnut spread. They are generally round and sugar-coated, without the central hole associated with many American doughnuts.
The pastry is especially connected with Tuscany, although similar fried filled pastries appear across Italy under related names. The plural form is bomboloni, while bombolone is singular. Italian pastry terminology often varies by region, so recipes and bakery labels may not be identical nationwide.
Bomboloni are sometimes confused with zeppole, but the two are not interchangeable. Zeppole is a broader term for several regional fried pastries, while bombolone specifically refers to the filled doughnut-like pastry described here.