How to Make Authentic Italian Bomboloni with Creamy Custard Filling

Simple Summary

Bomboloni are delightful Italian doughnuts filled with a luscious custard cream. These pillowy-soft treats are perfect for breakfast, dessert, or an indulgent snack any time of day.

Recipe Details

• Prep Time: 2 hours 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Servings: 12-15 bomboloni
• Difficulty: Intermediate

Ingredients

For the dough:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/4 tsp (7g) active dry yeast
• 1/2 tsp salt
• 3/4 cup (180ml) warm milk
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, softened
• 1 tsp vanilla extract

For the custard filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

For frying and finishing:

• 4 cups (1L) vegetable oil for frying
• 1/2 cup (100g) granulated sugar for coating

Instructions

1. In a large bowl, mix flour, sugar, yeast, and salt.

2. In a separate bowl, whisk together warm milk, eggs, softened butter, and vanilla extract.

3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.

6. While the dough rises, prepare the custard filling. In a saucepan, heat milk until steaming.

7. In a bowl, whisk together sugar, cornstarch, and egg yolks.

8. Slowly pour the hot milk into the egg mixture, whisking constantly.

9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes).

10. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cool.

11. Once the dough has risen, punch it down and roll out to 1/2 inch thickness on a floured surface.

12. Cut out 3-inch circles and place on parchment-lined baking sheets. Cover and let rise for 30 minutes.

13. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

14. Fry bomboloni in batches for 2-3 minutes per side until golden brown.

15. Drain on paper towels, then roll in sugar while still warm.

16. Once cooled, use a piping bag fitted with a small round tip to fill each bomboloni with custard.

Chef's Notes

• For best results, use a thermometer to ensure the oil stays at 350°F while frying.
• If you don't have time to make custard from scratch, you can use instant vanilla pudding as a quick alternative.
• These bomboloni are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
• For a twist, try filling with jam, Nutella, or flavored pastry creams.

Nutritional Info

Per bomboloni (approximate): 300 calories, 12g fat, 42g carbohydrates, 6g protein. While indulgent, these treats provide some calcium from the milk and eggs used in the recipe.

Serving Suggestions

Serve bomboloni as a special breakfast treat with a cappuccino or latte. For dessert, pair with a scoop of vanilla gelato and fresh berries. They make an excellent addition to a brunch buffet or as part of an Italian-themed dessert platter alongside biscotti and cannoli.