Italian Custard Bomboloni (Print Version)
# 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 to a gentle heat
05 -
25g fresh yeast or 1 packet instant dried yeast
06 -
4 oz (1 stick) sweet butter, softened to room temperature
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 a snowy dusting
# Instructions:
01 -
In a large mixing bowl or stand mixer, combine your flour, salt, and sugar. Create a well in the center - this will be the cradle for your yeast mixture.
02 -
Pour your warmed milk into the well and sprinkle the crumbled fresh yeast (or dried yeast) over it. Let it rest for 5 minutes until it becomes foamy and fragrant, showing that the yeast is alive and ready to work its magic.
03 -
Add your softened butter and beaten eggs to the bowl. Knead the dough on low speed (or with loving attention by hand) until everything combines into a smooth, silky texture - about 8 minutes. The dough should feel elastic and almost pillow-like.
04 -
Shape your dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth to create a humid environment. Let it rise in a warm, draft-free corner for about 90 minutes, until it proudly doubles in size.
05 -
Roll the dough out onto a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie or biscuit cutter to cut out perfect rounds. Place them on a parchment-lined baking sheet, cover with a light cloth, and let them rest for another 10 minutes - this brief respite helps them maintain their shape.
06 -
Heat about an inch of vegetable oil in a deep pan over medium-low heat to 350°F (175°C). Working in small batches of 5-6 at a time, gently lower your bomboloni into the hot oil. Watch as they transform, turning golden brown on both sides. Flip them carefully with a slotted spoon to ensure even cooking.
07 -
Lift each golden treasure from the oil and place on paper towels to drain away excess oil. Allow them to cool slightly - just enough so you can handle them without burning your fingers.
08 -
With a small paring knife, make a delicate slit in the center or side of each bombolone, creating a pocket for the sweet custard filling.
09 -
Fill a piping bag or small zip-top bag with your prepared custard. Snip the tip and gently pipe about a teaspoon of the rich filling into each pastry, watching as it fills the center.
10 -
Dust your filled bomboloni generously with powdered sugar, creating a beautiful snowy finish that complements the golden exterior. Serve warm or at room temperature for the perfect sweet indulgence.
# Notes:
01 -
These Italian donuts are best enjoyed the same day they're made
02 -
You can prepare the custard filling a day ahead and keep refrigerated
03 -
For variety, try filling with jam, Nutella, or pastry cream flavored with lemon or orange zest