Delicate Italian Custard Bomboloni

This Italian custard bomboloni recipe transforms simple ingredients into pillowy, golden donuts filled with silky vanilla custard. The traditional Italian treat brings the authentic flavors of an Italian pastry shop right to your kitchen with satisfying results that will impress family and friends alike.

I first made these bomboloni for a weekend brunch with my Italian grandmother visiting. She watched over my shoulder as I prepared them, nodding approvingly when the dough reached that perfect elasticity. Now they've become our special Sunday morning tradition.

Ingredients

For the Dough

• 4 cups all-purpose flour: creates the perfect structure for these pillowy donuts with just enough protein content for the ideal chew
• A pinch of salt: balances the sweetness and enhances all the flavors
• 1/3 cup granulated sugar: provides just enough sweetness without overwhelming the custard filling
• 1 cup whole milk (warmed): to gentle heat activates the yeast and adds richness to the dough
• 25g fresh yeast or 1 packet instant dried yeast: brings the magical rise that makes these donuts so airy and light
• 4 oz sweet butter (softened): to room temperature enriches the dough for that melt-in-your-mouth quality
• 2 large eggs (lightly beaten): add structure protein and a tender crumb to these Italian donuts
• Vegetable oil for frying: choose a neutral oil with a high smoke point for best results

For the Custard Filling

• 2 cups milk: whole milk produces the richest custard but 2 percent works well too
• 4 egg yolks: contribute richness silky texture and that signature golden color
• 1/3 cup sugar: balances the custard with subtle sweetness that complements the dough perfectly
• 3 tablespoons cornstarch: thickens the custard to the ideal pipeable consistency
• 1 teaspoon vanilla extract: adds aromatic warmth look for pure extract for the best flavor

For Finishing

• Powdered sugar: for a snowy dusting creates that classic bakery finish and adds a touch of extra sweetness

Step-by-Step Instructions

Prepare the Dough Base:

In a large mixing bowl or stand mixer combine your flour, salt and sugar. Create a well in the center—this will be the cradle for your yeast mixture. Pour your warmed milk into the well and sprinkle the crumbled fresh yeast over it. Let it rest for 5 minutes until it becomes foamy and fragrant indicating active yeast ready to work its magic.

Create the Enriched Dough:

Add your softened butter and beaten eggs to the bowl. Knead the dough on low speed or by hand until everything combines into a smooth silky texture, about 8 minutes. The dough should feel elastic and almost pillow-like when pressed gently with your finger. The butter should be fully incorporated with no visible streaks.

First Rise:

Shape your dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth to create a humid environment that prevents the surface from drying out. Let it rise in a warm, draft-free corner for about 90 minutes until it proudly doubles in size. The dough should feel airy and springy when touched lightly.

Shape the Bomboloni:

Roll the dough out onto a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie or biscuit cutter to cut out perfect rounds. Place them on a parchment-lined baking sheet, cover with a light cloth, and let them rest for another 10 minutes. This brief respite helps them maintain their shape and develops more flavor.

Fry to Golden Perfection:

Heat about an inch of vegetable oil in a deep pan over medium-low heat to 350°F. Working in small batches of 5–6 at a time, gently lower your bomboloni into the hot oil. Watch as they transform, turning golden brown on both sides—usually taking about 2 minutes per side. Flip them carefully with a slotted spoon to ensure even cooking all around.

Cool and Prepare for Filling:

Lift each golden treasure from the oil and place on paper towels to drain away excess oil. Allow them to cool slightly–just enough so you can handle them without burning your fingers but still warm enough to be tender and fresh.

Create Pockets and Fill:

With a small paring knife, make a delicate slit in the center or side of each bombolone, creating a pocket for the sweet custard filling. Fill a piping bag or small zip-top bag with your prepared custard. Snip the tip and gently pipe about a teaspoon of the rich filling into each pastry, watching as it fills the center completely.

Final Touch:

Dust your filled bomboloni generously with powdered sugar, creating a beautiful snowy finish that complements the golden exterior. The contrast between the white dusting and golden dough makes them look professionally finished. Serve warm or at room temperature for the perfect sweet indulgence.

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Growing up I watched my Italian aunt make these for every family gathering, insisting the secret was in how gently she handled the dough. She would whisper "piano piano" (slowly slowly) as she shaped each one, teaching me that patience results in the most tender pastries. To this day I hear her voice whenever I make bomboloni for my own family.

Making the Perfect Custard

Creating silky smooth custard requires attention to detail. Start by warming your milk until steam rises but before it simmers. Meanwhile, whisk egg yolks, sugar and cornstarch until completely smooth. The key technique is tempering: slowly pour about half the warm milk into the egg mixture while constantly whisking to prevent scrambling. Return this mixture to the remaining milk in the pan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. Never stop stirring or you risk lumps forming. Once thickened, immediately strain through a fine mesh sieve to catch any tiny lumps then cover the surface directly with plastic wrap to prevent a skin from forming as it cools.

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Storage and Make-Ahead Tips

Unfilled bomboloni can be stored in an airtight container at room temperature for up to 24 hours, though they begin losing their perfect texture after about 8 hours. If you must make them ahead, freeze the unfilled fried bomboloni in a single layer, then transfer to a freezer bag for up to 1 month. Thaw at room temperature for 30 minutes, then warm in a 300°F oven for 5 minutes before filling. The custard can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly onto its surface. Whisk vigorously before using to restore its smooth consistency. Once filled, these treats should be consumed within 4 hours for the best experience, as the moisture from the filling will eventually soften the exterior.

Troubleshooting Common Issues

If your dough refuses to rise properly, check your yeast freshness and milk temperature. The milk should be warm but not hot—around 110°F is ideal; too hot will kill the yeast, too cool won’t activate it. If your bomboloni deflate during frying, your oil temperature might be too low; use a thermometer to maintain a steady 350°F. For custard that turns out too thin, increase the cornstarch by 1 tablespoon next time or cook it longer until it reaches pudding consistency. If your custard develops lumps, strain it immediately through a fine mesh sieve. Lastly, if the bomboloni absorb too much oil during frying, check that your oil is hot enough and avoid overcrowding the pan, which lowers the temperature significantly.

Frequently Asked Questions

→ What type of flour should I use?

All-purpose flour works best as it provides the right texture and structure for the dough.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and use it within 24 hours.

→ What alternatives can I use for the custard filling?

You can fill the bomboloni with jam, Nutella, or even flavored pastry creams like lemon or orange.

→ What oil is best for frying bomboloni?

Use a neutral oil like vegetable oil, which has a high smoke point and won’t affect the flavor.

→ How do I know if the oil is at the right temperature?

The ideal frying temperature is 350°F (175°C). Use a thermometer to ensure accuracy.