Italian Custard Bomboloni (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups plain flour
02 -
A tiny pinch of salt
03 -
1/3 cup white sugar
04 -
1 cup milk, gently heated to lukewarm
05 -
25g fresh yeast (or 1 packet of instant yeast)
06 -
1 stick (4 oz) of unsalted butter, allowed to soften
07 -
2 large eggs, beaten lightly
08 -
Enough vegetable oil for frying
→ For the Custard Filling
09 -
2 cups of milk
10 -
4 egg yolks
11 -
1/3 cup granulated sugar
12 -
3 tbsp cornstarch
13 -
1 tsp vanilla essence
→ For Finishing
14 -
Powdery sugar for a nice, sweet topping
# Instructions:
01 -
Get a big bowl or use your stand mixer and mix the flour, a pinch of salt, and sugar together. Make a little space in the middle to pour in the yeast mixture later.
02 -
Pour the warm milk into the well you made in the bowl, tossing in the yeast on top. Let it sit there for about 5 minutes until you notice bubbles and a nice yeasty smell.
03 -
Throw in the softened butter and your beaten eggs. Knead everything together, either by hand or with a mixer on low, until it’s silky smooth and stretchy—takes roughly 8 minutes.
04 -
Shape the dough into a round ball, pop it into a greased bowl, and cover it with a damp kitchen towel. Find a warm corner and let it chill there for about an hour and a half to puff up to double its size.
05 -
On a floured countertop, roll the dough to 1/2-inch thickness. Use a 2¼-inch cutter to press out perfect little rounds. Rest these on baking paper and cover lightly with a cloth for 10 minutes.
06 -
Heat enough oil in a deep pan (about 1 inch deep) to 350°F (175°C). Fry 5-6 at a time, flipping to get both sides golden brown. Use a spoon with holes to gently handle them.
07 -
After frying, move the doughnuts onto kitchen towels so they can lose extra oil. Let them cool just enough to handle easily.
08 -
Use a sharp knife to carefully make a slit on the side or top of each doughnut, creating room for the creamy filling.
09 -
Take a piping bag (or a small plastic bag with a corner snipped off), load it with custard, and squeeze about 1 tsp of it into each doughnut.
10 -
Sprinkle powdered sugar generously over your filled doughnuts for a pretty, sweet finish. Serve warm or let them cool completely before sharing.
# Notes:
01 -
Italian pastries like these are their best on the day they’re cooked.
02 -
Try making the creamy custard a day in advance—it’ll stay fresh in the fridge.
03 -
Mix it up! You can fill them with fruity jam, chocolate hazelnut spread, or custard flavored with lemon or orange zing.