Effortless Italian Custard Bomboloni (Print Version)
# Ingredients:
→ Dough Essentials
01 -
1/3 cup white sugar
02 -
A generous pinch of salt
03 -
4 cups plain flour
04 -
1 cup milk, just warm to the touch
05 -
4 oz softened unsalted butter
06 -
25g fresh yeast or one pack of instant yeast
07 -
2 large eggs, whisked
08 -
Vegetable oil for frying
→ Creamy Custard Filling
09 -
4 egg yolks
10 -
2 cups whole milk
11 -
1 teaspoon vanilla extract
12 -
1/3 cup granulated sugar
13 -
3 tbsp cornstarch
→ Topping
14 -
Powdered sugar for dusting generously
# Instructions:
01 -
Throw your flour, sugar, and salt into a mixing bowl or the bowl of a stand mixer. Scoop out a little well in the middle where the yeast mixture will go.
02 -
Sprinkle the yeast over your warm milk and pour it into the well. Let it rest undisturbed for about 5 minutes until frothy and fragrant, a sign your yeast is alive.
03 -
Toss in the softened butter and beaten eggs. Use your mixer on low or knead gently by hand until it turns into a soft, smooth dough—should take around 8 minutes. You'll know it's ready when it's stretchy and springy.
04 -
Shape the dough into a neat ball and set it in a greased bowl. Place a damp cloth on top to keep it from drying out. Leave it in a cozy spot for about 90 minutes until it's puffed up and doubled in size.
05 -
Roll out the dough on your floured counter until it's about half an inch thick. Use your cutter to stamp out circles, then arrange on parchment-lined trays. Cover with a light towel and let them sit for 10 more minutes to relax.
06 -
Heat your oil in a deep pan to 350°F (175°C). Fry the dough rounds in batches of 5-6, flipping carefully as they turn golden brown on both sides. Keep an eye to avoid burning!
07 -
Lift the freshly fried doughnuts with a slotted spoon and set them on paper towels to drain. Let them cool but not completely—you want them warm when you fill them.
08 -
Make a small, precise opening in each bombolone with a paring knife. This sneaky pocket will hold the rich custard filling.
09 -
Load your piping bag or a snipped zip-top bag with custard. Squeeze about a teaspoon into each doughnut until the center is deliciously full.
10 -
Generously cover the top of every filled pastry with powdered sugar. Serve just slightly warm or let them cool to room temperature—either way, irresistible!
# Notes:
01 -
Best enjoyed fresh on the day you make them
02 -
You can make custard ahead and chill it for convenience
03 -
Switch it up by trying jam, chocolate spread, or citrus-flavored creams as fillings