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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 to 10 bomboloni
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
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)
Instructions
- Dissolve yeast in lukewarm milk with 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt. Add egg yolks, softened butter, and yeast mixture.
- Knead by hand or with a dough hook for 10–12 minutes until smooth and elastic.
- Shape into a ball, place in a greased bowl, cover, and let rise for 1½ hours until doubled in size.
- 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.
- Heat oil to 170°C. Fry doughnuts in batches, turning once until golden on both sides.
- Drain on paper towels and cool slightly.
- Fill each with pastry cream using a piping bag. Dust with powdered sugar and serve.
Notes
- For flavor variation, add citrus zest to the dough.
- Use chocolate, vanilla, or hazelnut spread as alternative fillings.
- Roll in granulated sugar instead of powdered sugar for a traditional touch.
- Unfilled doughnuts can be stored in an airtight container for one day.
- Frying at the right temperature ensures they’re not greasy.
Nutrition
- Serving Size: 1 bombolone
- Calories: 310
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
