Italian Custard Bomboloni (Print-Friendly Version)
Fluffy yeasted donuts filled with rich vanilla custard and finished with a snowy dusting of powdered sugar.
# Ingredients:
→ For the Dough
01 -
4 cups all-purpose flour
02 -
Pinch of salt
03 -
1/3 cup granulated sugar
04 -
1 cup whole milk, warmed
05 -
25g fresh yeast or 1 packet instant dried yeast
06 -
4 oz sweet butter, softened
07 -
2 large eggs, lightly beaten
08 -
Vegetable oil for frying
→ For the Custard Filling
09 -
2 cups milk
10 -
4 egg yolks
11 -
1/3 cup sugar
12 -
3 tablespoons cornstarch
13 -
1 teaspoon vanilla extract
→ For Finishing
14 -
Powdered sugar, for dusting
# Steps:
01 -
In a large mixing bowl or stand mixer, combine flour, salt, and sugar. Create a well in the center for the yeast mixture.
02 -
Pour warmed milk into the well and sprinkle yeast over it. Let it rest for 5 minutes until foamy.
03 -
Add softened butter and beaten eggs. Knead on low speed or by hand until smooth and elastic, about 8 minutes.
04 -
Shape into a ball and place in a greased bowl. Cover with a damp cloth and let it rise for 90 minutes until doubled in size.
05 -
Roll out the dough on a lightly floured surface to 1/2 inch thickness. Cut rounds with a 2¼-inch cutter, place on parchment-lined baking sheets, cover, and rest for 10 minutes.
06 -
Heat 1 inch of vegetable oil in a deep pan to 175°C (350°F). Fry dough rounds in batches, turning until golden brown. Drain on paper towels.
07 -
Make a small slit in the center or side of each bombolone to create a pocket for the custard.
08 -
Pipe custard into each bombolone using a piping bag or zip-top bag. Fill with about 1 teaspoon of custard per piece.
09 -
Dust the filled bomboloni generously with powdered sugar. Serve warm or at room temperature.
# Notes & Tips:
01 -
Best enjoyed the same day they are made.
02 -
Custard can be prepared a day in advance and refrigerated.
03 -
Experiment with alternative fillings like jam or Nutella.