Custard Bomboloni (Print Version)
# Ingredients:
→ Dough Basics
01 -
4 cups of plain flour
02 -
A small pinch of salt
03 -
1/3 cup white sugar
04 -
A cup of warm whole milk
05 -
25g of fresh yeast or 1 sachet of instant yeast
06 -
4 oz of softened butter
07 -
2 large eggs, beaten lightly
08 -
Vegetable oil for frying them up
→ Creamy Custard Stuffing
09 -
2 cups of milk
10 -
4 egg yolks
11 -
1/3 cup granulated sugar
12 -
3 tablespoons of cornstarch
13 -
1 teaspoon vanilla essence
→ The Final Touch
14 -
Dust with powdered sugar
# Instructions:
01 -
Start by tossing the flour, sugar, and salt together in a big bowl. Make a hole in the middle, pour in the warmed-up milk, and sprinkle the yeast. Let it sit for 5 minutes till it’s all bubbly. Then add the butter and eggs. Knead for about 8 minutes by hand or use a mixer until it feels stretchy and smooth.
02 -
Shape the dough into a big round ball, grease a bowl, and plop it in. Cover the bowl with a damp towel and let it rise somewhere cozy (like a warm corner) for an hour and a half, or until you can tell it’s doubled in size.
03 -
Roll the dough to about 1/2 inch thickness on a floured counter. Use a cookie cutter that’s 2¼ inches wide to cut out circles. Set them on a tray lined with parchment, cover with a cloth, and leave them to rest for 10 minutes.
04 -
Heat oil about an inch deep in a pan to 350°F (175°C). Fry a few at a time, flipping so both sides turn golden brown. Take them out with a spoon and let them drain on paper towels until cool.
05 -
Warm the milk over the stove. Separately, mix egg yolks, sugar, cornstarch, and vanilla together. Slowly add the hot milk bit by bit, whisking non-stop. Put it all back in the pan and stir over medium heat until it thickens. Let it cool down.
06 -
Stab a little slit in each bombolone with a knife. Use a piping bag to squirt custard inside. Give them a good coat of powdered sugar on top and enjoy warm or however you like.
# Notes:
01 -
They're best eaten fresh the same day.
02 -
You can make the custard a day early and keep it in the fridge.
03 -
Switch it up by adding jam, Nutella, or different pastry creams instead.