Italian Custard Bomboloni Recipe

Introduction

Italian Custard Bomboloni are delightfully soft, fried doughnuts filled with rich, creamy vanilla custard. These fluffy treats are perfect for indulging in a classic Italian dessert that’s crispy on the outside and heavenly on the inside.

Ingredients

• 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 (for custard)
• 1/2 cup granulated sugar (for custard)
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt (for custard)

Instructions

1. Step 1: In a large mixing bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Step 2: Add eggs, melted butter, and salt to the mixture. Gradually mix in flour until a soft dough forms.
3. Step 3: Knead dough on a floured surface for about 10 minutes until smooth and elastic. Add more flour if sticky.
4. Step 4: Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
5. Step 5: 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.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: Heat oil to 350°F (175°C). Fry dough rounds in batches, 2–3 minutes per side, until golden. Drain on paper towels.
9. Step 9: Fill each bombolone with cooled custard using a piping bag fitted with a long nozzle.
10. Step 10: Dust generously with powdered sugar before serving.

Tips & Variations

• For a fruitier twist, add a spoonful of jam or lemon curd alongside the custard filling.
• Use a candy thermometer to maintain the oil temperature for perfectly cooked bomboloni.
• If you prefer baked doughnuts, you can brush the dough rounds with butter and bake at 375°F (190°C) for 12–15 minutes instead of frying.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days, but bring to room temperature before serving. Reheat gently in a low oven to restore crispness. Filled bomboloni are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day in advance. Store it covered with plastic wrap directly on the surface to prevent a skin from forming and refrigerate until ready to use.

What kind of yeast works best for this recipe?

Instant yeast is preferred as it requires no proofing and mixes easily with the dry ingredients. However, active dry yeast can be used if dissolved first in the lukewarm milk.

Italian Custard Bomboloni Recipe

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4.8 from 114 reviews

Italian Custard Bomboloni are deliciously soft, fried doughnuts filled with rich, creamy vanilla custard and dusted with powdered sugar. These fluffy treats combine the lightness of a yeast dough with the indulgent texture of homemade custard, making them a perfect dessert or special breakfast delight.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 15 minutes frying, 15 minutes custard preparation
• Total Time: 2 hours 45 minutes (including dough rising times)
• Yield: 12 Bomboloni 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 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)

Custard Filling

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Finishing

• Powdered sugar (for dusting)

Instructions

1. Activate Yeast: In a large mixing bowl, combine lukewarm milk, granulated sugar, and instant yeast. Let sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Make Dough: Add eggs, melted butter, and salt to the yeast mixture. Gradually incorporate the all-purpose flour, mixing until a soft dough forms.
3. Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Add extra flour if the dough feels sticky.
4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 to 2 hours or until it doubles in size.
5. Prepare Custard: While the dough rises, whisk together sugar, cornstarch, and a pinch of salt in a saucepan. Slowly add the whole milk while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens.
6. Temper Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot custard mixture to the yolks to temper them, then return this mixture to the saucepan. Cook for an additional minute, remove from heat, stir in vanilla extract, cover with plastic wrap directly on the surface, and cool completely.
7. Shape Bomboloni: Punch down the risen dough and roll it out to approximately 1/2-inch thickness. Cut out circular shapes and place them on a parchment-lined baking tray. Allow them to rise again for 30 minutes.
8. Fry Doughnuts: Heat vegetable oil in a deep fryer or heavy pan to 350°F (175°C). Fry the dough rounds in batches for 2 to 3 minutes per side until they are golden brown. Drain on paper towels to remove excess oil.
9. Fill Bomboloni: Transfer cooled custard to a piping bag fitted with a long nozzle and pipe the filling into each fried doughnut carefully.
10. Finish and Serve: Dust the filled Bomboloni generously with powdered sugar and serve immediately for best flavor and texture.

Notes

• Make sure the milk is lukewarm to activate the yeast properly without killing it.
• When frying, maintain oil temperature at 350°F to cook doughnuts evenly without absorbing too much oil.
• Tempering the egg yolks prevents scrambling and ensures a smooth custard.
• You can store unfried dough rounds in the fridge overnight after the first rise and fry them fresh the next day.
• Leftover custard can be kept refrigerated for up to 3 days and used in other desserts.

Keywords: Bomboloni, Italian doughnuts, custard filled doughnuts, fried dough, homemade pastry, Italian dessert