Description
Italian Custard Bomboloni are soft, fluffy doughnuts filled with silky vanilla custard, lightly fried to golden perfection, and dusted with powdered sugar for a classic Italian treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3 large eggs
- 1 cup whole milk, lukewarm
- 1/2 cup unsalted butter, melted
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- 2 cups whole milk (custard)
- 1/2 cup granulated sugar (custard)
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add eggs, melted butter, and salt to the mixture. Gradually mix in flour until a soft dough forms.
- Knead dough on a floured surface for about 10 minutes until smooth and elastic. Add more flour if sticky.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
- While dough rises, make the custard: Whisk sugar, cornstarch, and salt in a saucepan. Slowly add milk and whisk until smooth. Cook over medium heat, stirring, until thickened.
- In a bowl, whisk egg yolks. Temper them by adding some hot mixture, then combine back into the saucepan. Cook for 1 minute, remove from heat, and stir in vanilla. Cover with plastic wrap touching the surface and cool completely.
- Punch down dough, roll out to 1/2-inch thickness, and cut circles. Place on a parchment-lined tray and let rise for 30 minutes.
- Heat oil to 350°F (175°C). Fry dough rounds in batches, 2–3 minutes per side, until golden. Drain on paper towels.
- Fill each Bombolone with cooled custard using a piping bag fitted with a long nozzle.
- Dust generously with powdered sugar before serving.
Notes
- Ensure proper rising times for best texture.
- Do not overcrowd the pot when frying.
- Use a thermometer to monitor oil temperature.
- Make and chill custard ahead of time to prevent it from melting.
- Try citrus zest or cocoa powder for custard flavor variations.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bombolone
- Calories: 310
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Italian doughnuts, bomboloni, custard donuts, fried dessert, vanilla custard filling