Custard Bomboloni (Print Version)
# Ingredients:
→ Dough Mixture
01 -
1/3 cup white sugar
02 -
Pinch of table salt
03 -
4 cups plain flour
04 -
25g fresh yeast or a packet of instant yeast
05 -
1 cup milk, warmed up
06 -
4 oz softened butter
07 -
Vegetable oil for deep frying
08 -
2 large eggs, beaten lightly
→ Custard Center
09 -
4 egg yolks
10 -
2 cups of milk
11 -
1 teaspoon vanilla essence
12 -
3 tablespoons cornflour
13 -
1/3 cup granulated sugar
→ Topping Touch
14 -
Powdered sugar for sprinkling
# Instructions:
01 -
Dump the flour, salt, and sugar into a big bowl. Make a pocket in the center and pour in warm milk. Sprinkle yeast on top and hang tight for 5 minutes till it's frothy. Now toss in the eggs and soft butter. Knead it all—by hand or slow mixer—for 8 minutes till the stuff's smooth and stretchy.
02 -
Form a dough ball, pop it into a greased bowl, and cover it with a damp cloth. Leave it somewhere warm for about an hour and a half, or until it's doubled in size.
03 -
Roll out the dough to about half an inch thickness on a lightly dusted counter. Cut circles using a 2¼-inch cookie cutter. Rest the cut pieces on a parchment-covered tray, cover them up, and let them chill for 10 minutes.
04 -
Heat an inch-deep layer of oil in a skillet till it hits 350°F (175°C). Fry a few rounds at a time till both sides turn golden. Scoop them out with a slotted spoon and let them cool a bit on paper towels.
05 -
Warm milk in a pot. In another bowl, mix egg yolks, sugar, cornflour, and vanilla. Slowly add the warm milk while whisking non-stop. Pour it back into the pot and cook, stirring till it thickens. Cool it down.
06 -
Make a little cut on each fried dough with a knife. Use a piping bag to squirt custard inside. Sprinkle powdered sugar generously and enjoy them warm or at room temp.
# Notes:
01 -
Tastes best when eaten on the same day.
02 -
You can make the custard ahead of time and store it in the fridge.
03 -
Switch it up by stuffing them with Nutella, jam, or other flavored fillings.