Soft Custard Bomboloni

These puffy Italian donuts filled with smooth vanilla custard transform basic ingredients into golden, pillowy delights. You'll bring authentic pastry shop magic into your home kitchen with these plump bomboloni, wowing everyone who tries them.

I whipped up my first batch when my Italian grandma came for weekend breakfast. She stood behind me watching as I worked the dough, giving me an approving nod when it reached just the right bounciness. They've now turned into our special Sunday family tradition.

Ingredients

For the Dough

• 4 cups all-purpose flour: gives these airy donuts their ideal structure with just enough chew
• A pinch of salt: cuts the sweetness and brings out other flavors
• 1/3 cup granulated sugar: adds the right touch of sweetness without overpowering the creamy filling
• 1 cup whole milk (warmed): wakes up the yeast and makes the dough richer
• 25g fresh yeast or 1 packet instant dried yeast: creates that wonderful lift that makes these donuts so light
• 4 oz sweet butter (softened): at room temp makes the dough extra tender so it melts away as you eat
• 2 large eggs (lightly beaten): build structure and make the crumb tender in these Italian treats
• Vegetable oil for frying: pick something with no strong taste and high heat tolerance

For the Custard Filling

• 2 cups milk: full-fat gives the tastiest results but 2 percent can work too
• 4 egg yolks: make everything richer with a smooth feel and lovely yellow color
• 1/3 cup sugar: sweetens the filling just right to match the dough perfectly
• 3 tablespoons cornstarch: makes the custard thick enough to pipe easily
• 1 teaspoon vanilla extract: adds wonderful aroma so try to get pure stuff for best flavor

For Finishing

• Powdered sugar: for dusting tops creates that pretty bakery look and extra sweetness

Step-by-Step Instructions

Prepare the Dough Base:

Mix flour, salt and sugar in a big bowl or stand mixer. Make a hole in the middle for your yeast mixture. Pour your warm milk into this hole and sprinkle the yeast on top. Wait about 5 minutes until it gets bubbly and smells yeasty, showing it's ready to work.

Create the Enriched Dough:

Drop in your soft butter and beaten eggs. Knead everything for around 8 minutes until you get a smooth, stretchy mix. The dough should feel bouncy and soft when you gently press it. Make sure all the butter blends in with no streaks left.

First Rise:

Form your dough into a ball and put it in a greased bowl. Cover it with a damp cloth to keep moisture in. Leave it somewhere warm without drafts for about 90 minutes until it gets twice as big. When you touch it lightly, it should feel airy and springy.

Shape the Bomboloni:

Roll out your dough on a lightly floured counter to about 1/2 inch thick. Cut rounds with a 2¼-inch cookie cutter. Put them on a paper-lined baking sheet, cover with a light cloth, and let them sit another 10 minutes. This short break helps them keep their shape and taste better.

Fry to Golden Perfection:

Heat about an inch of oil in a deep pan to 350°F. Carefully drop in 5–6 dough circles at a time. Watch them turn golden brown on each side, taking roughly 2 minutes per side. Use a slotted spoon to flip them gently so they cook evenly all over.

Cool and Prepare for Filling:

Take each golden puff from the oil and place on paper towels to soak up extra grease. Let them cool just enough to handle without burning yourself but still warm enough to stay soft.

Create Pockets and Fill:

Use a small knife to make a little cut in the middle or side of each donut, making space for the custard. Put your custard in a piping bag or zip-top bag with the corner snipped off. Gently squeeze about a teaspoon of filling into each one, watching it plump up inside.

Final Touch:

Shake powdered sugar all over your filled donuts, making them look snowy white on top. The white against the golden dough looks super pretty. Serve them while still warm or at room temp for a wonderful sweet treat.

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As a kid I'd watch my Italian aunt make these for family get-togethers. She always said the trick was handling the dough gently. "Piano piano" she'd whisper as she shaped each one, teaching me that taking your time leads to the softest pastries. I still hear her words whenever I bake these for my family.

Making the Perfect Custard

Getting silky custard takes a bit of care. First, warm your milk until you see steam but before it bubbles. In another bowl, mix egg yolks, sugar and cornstarch until smooth. The tricky part comes next: slowly pour half the warm milk into the egg mix while whisking non-stop so the eggs don't cook. Pour everything back into the pan with the rest of the milk and cook over medium heat. Keep stirring all the time until it gets thick enough to coat a spoon. Don't stop mixing or you'll get lumps. Once it thickens up, pour it through a fine strainer to catch any tiny lumps. Then put plastic wrap right on the custard surface to stop skin from forming as it cools.

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Storage and Make-Ahead Tips

Empty donuts stay good in an airtight container at room temp for a day, though they start losing their magic after about 8 hours. If you need to make them ahead, freeze the unfilled fried donuts in a single layer, then move them to a freezer bag for up to a month. Let them sit at room temp for 30 minutes, then warm in a 300°F oven for 5 minutes before adding filling. You can make the custard up to 3 days early and keep it in the fridge with plastic wrap pressed onto its surface. Mix it well before using to get it smooth again. Once filled, try to eat these goodies within 4 hours since the filling will eventually make the outside soggy.

Troubleshooting Common Issues

When your dough won't rise properly, check if your yeast is fresh and your milk is the right temp. Milk should feel warm but not hot on your wrist, around 110°F works best. Too hot kills the yeast, too cold won't wake it up. If your donuts flatten during frying, your oil might be too cool. Use a thermometer to keep it steady at 350°F. Got runny custard? Next time add an extra tablespoon of cornstarch or cook it longer till it looks like pudding. If lumps show up in your custard, run it through a fine strainer right away. And if your donuts soak up too much oil, make sure your oil is hot enough and don't crowd too many in the pan at once, which drops the temperature.

Frequently Asked Questions

→ What kind of flour should I pick?

Go with all-purpose flour—it gives the dough the right softness and strength.

→ Can I get the dough ready earlier?

Sure! Chill the dough after its first rise and use it any time in the next 24 hours.

→ What filling swaps can I try instead of custard?

Fill them with jam, hazelnut spread, or flavored pastry creams like citrus or coffee.

→ Which oil should I use to fry these?

Pick something neutral, like vegetable oil. It won’t add flavor and handles high heat well.

→ How can I tell if the oil’s hot enough?

It should be 350°F (175°C). A thermometer’s the easiest way to check it.