Creamy Custard Bomboloni

These fluffy Italian donuts with creamy vanilla custard turn basic items from your pantry into magical golden treats. The soft dough paired with silky filling brings genuine Italian bakery vibes straight to your home—your family and guests won't believe you made them yourself!

I whipped up these donuts when my Italian nonna came for a weekend visit. She stood next to me, watching carefully as I worked the dough, nodding with approval when it reached just the right stretchiness. They've now turned into our must-have Sunday morning treat.

Ingredients

For the Dough

• 4 cups all-purpose flour: gives these puffy donuts the right structure and chewiness with its ideal protein level
• A pinch of salt: cuts through the sweetness and makes all other flavors pop
• 1/3 cup granulated sugar: adds just enough sweetness that won't overpower the custard inside
• 1 cup whole milk (warmed): wakes up the yeast and makes the dough extra rich
• 25g fresh yeast or 1 packet instant dried yeast: creates that amazing lift that makes these donuts so light and airy
• 4 oz sweet butter (softened): makes the dough incredibly tender so it melts away as you bite
• 2 large eggs (lightly beaten): give the donuts structure and make them extra soft inside
• Vegetable oil for frying: pick something without much flavor that can handle high heat

For the Custard Filling

• 2 cups milk: full-fat works best but you can get away with 2 percent if needed
• 4 egg yolks: make your custard super creamy with that beautiful yellow color
• 1/3 cup sugar: sweetens the filling just right to match the donut shells
• 3 tablespoons cornstarch: helps the custard get thick enough to pipe without running
• 1 teaspoon vanilla extract: adds that warm flavor kick try to get the real stuff for best results

For Finishing

• Powdered sugar: for that pretty white dusting on top that adds a touch of 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 the warm milk into this hole and sprinkle your yeast on top. Let it sit for 5 minutes until it gets bubbly and smells yeasty, showing it's ready to work.

Create the Enriched Dough:

Toss in your soft butter and beaten eggs. Mix everything on low speed or with your hands for about 8 minutes until it feels smooth and silky. The dough should feel bouncy and soft when you poke it gently. Make sure all the butter blends in completely with no streaks.

First Rise:

Form your dough into a ball and pop it in a greased bowl. Cover it with a damp towel to keep it moist. Let it hang out in a warm spot with no drafts for around 90 minutes until it grows twice as big. When ready, it'll feel light and springy to touch.

Shape the Bomboloni:

Roll out your dough on a lightly floured counter to about 1/2 inch thick. Cut out circles with a 2¼-inch round cutter. Put them on a baking sheet lined with parchment, cover with a light cloth, and let them rest for 10 more minutes. This short break helps them keep their shape and builds flavor.

Fry to Golden Perfection:

Heat up about an inch of oil in a deep pan to 350°F. Gently drop in small batches of 5-6 donuts. Watch them turn golden brown on each side, cooking about 2 minutes per side. Carefully flip them with a slotted spoon so they brown evenly all over.

Cool and Prepare for Filling:

Move your golden donuts to paper towels to soak up extra oil. Let them cool just enough so you can handle them without burning yourself, but they should still be warm and soft.

Create Pockets and Fill:

Use a small knife to make a cut in the middle or side of each donut, making a pocket for the custard. Fill a piping bag or zip-top bag with your custard. Cut off a corner and squeeze about a teaspoon of filling into each donut until it feels plump.

Final Touch:

Shake powdered sugar all over your filled donuts until they look like they're covered in snow. The white sugar really stands out against the golden dough and makes them look like they came from a fancy bakery. Eat them warm or at room temp for the best experience.

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As a kid, I'd watch my Italian auntie make these for every family party. She always said the key was handling the dough gently. She'd softly say "piano piano" as she shaped each one, teaching me that taking your time makes the softest pastries. I still hear her words in my head whenever I make these for my kids.

Making the Perfect Custard

For smooth, lump-free custard, you need to pay close attention. First, heat your milk until it steams but doesn't boil. In another bowl, mix egg yolks, sugar and cornstarch until smooth as silk. The trick is adding the hot milk carefully: pour about half into the egg mix while whisking non-stop to keep the eggs from cooking. Pour this mixture back into the pot with the rest of the milk and cook on medium, stirring all the time until it gets thick enough to coat a spoon. Don't stop stirring or you'll get lumps. Once thick, pour it through a fine strainer to catch any tiny bits, then cover the surface with plastic wrap to stop a skin from forming as it cools.

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Storage and Make-Ahead Tips

Empty donuts can stay fresh in an airtight container at room temp for up to 24 hours, though they're best within 8 hours of frying. If you need to make them way ahead, freeze the unfilled fried donuts in a single layer, then move them to a freezer bag for up to a month. To use, let them sit out 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 ahead and keep it in the fridge with plastic wrap touching its surface. Give it a good whisk before using to smooth it out. Once filled, try to eat your donuts within 4 hours, as the wet filling will eventually make the outside soggy.

Troubleshooting Common Issues

If your dough isn't rising well, check if your yeast is fresh and your milk is the right temp. The milk should feel warm but not hot—about 110°F works best; too hot kills the yeast, too cold won't wake it up. If your donuts deflate while frying, your oil might be too cool; use a thermometer to keep it at 350°F. Got runny custard? Add an extra tablespoon of cornstarch next time or cook it longer until it looks like pudding. Found lumps in your custard? Strain it right away through a fine mesh sieve. 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 can drop the temperature.

Frequently Asked Questions

→ Which flour works best for these?

Go with all-purpose flour. It’s versatile and gives the perfect texture for these donuts.

→ Can I chill the dough overnight?

Yep! After the first rise, stash it in the fridge and use it within 24 hours.

→ What else can I use to fill them?

Try jam, chocolate spreads like Nutella, or even flavored creams like citrus or coffee.

→ What’s the best oil for frying?

Stick to neutral options like vegetable oil. It doesn’t add flavor and holds up to high heat.

→ How do I check if the oil’s hot enough?

350°F (175°C) is ideal. Use a thermometer to be sure it’s just right.