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Italian Bomboloni
Donna

Italian Bomboloni (Custard Doughnuts)

Classic Italian bomboloni are light, fluffy doughnuts filled with creamy custard and dusted with powdered sugar. These golden treats are fried to perfection and perfect for a special breakfast or dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
resting/rise time 2 hours
Total Time 45 minutes
Servings: 8 bomboloni
Course: Dessert
Cuisine: Italian
Calories: 310
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 500 g all-purpose flour
  • 250 ml lukewarm milk
  • 80 g sugar
  • 80 g softened butter
  • 3 large egg yolks
  • 20 g fresh yeast or 7 g dry yeast
  • 1 teaspoon salt
  • 1 liter neutral oil for frying
  • 50 g powdered sugar (for dusting)
  • 300 g pastry cream (for filling)

Equipment

  • dough hook

Method
 

Instructions
  1. Dissolve yeast in lukewarm milk with 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
  2. In a large bowl, mix flour, remaining sugar, and salt. Add egg yolks, softened butter, and yeast mixture.
  3. Knead by hand or with a dough hook for 10–12 minutes until smooth and elastic.
  4. Shape into a ball, place in a greased bowl, cover, and let rise for 1½ hours until doubled in size.
  5. Roll dough to 1.5 cm thickness on a floured surface. Cut into rounds and place on a tray. Cover and rest for 30 minutes.
  6. Heat oil to 170°C. Fry doughnuts in batches, turning once until golden on both sides.
  7. Drain on paper towels and cool slightly.
  8. Fill each with pastry cream using a piping bag. Dust with powdered sugar and serve.