If you’ve been searching for a dessert that feels like a warm hug, look no further than this Bomboloni Vanilla Custard Recipe. These Italian-style doughnuts are delightfully pillowy on the outside with a luscious, creamy vanilla custard filling that simply melts in your mouth. The balance of the lightly fried dough, the sweet sugar coating, and the fragrant vanilla custard makes every bite irresistibly satisfying, turning any ordinary day into a special treat. Trust me, once you try this Bomboloni Vanilla Custard Recipe, it will become a beloved classic in your baking repertoire.
Ingredients You’ll Need
Getting ready to make these fluffy, custard-filled doughnuts is simpler than you might expect. Each ingredient plays a key role: the flour builds the dough’s structure, while eggs and warm milk bring richness and softness. Yeast helps the dough rise beautifully, and the vanilla extract gives the custard that dreamy aroma you’ll swoon over. Every component is essential for that perfect texture and flavor.
- 4 cups all-purpose flour: The foundation for your dough’s tender yet sturdy texture.
- ½ cup granulated sugar: Adds sweetness to the dough for a perfectly balanced bite.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- ½ cup warm whole milk: Activates the yeast and keeps the dough soft and rich.
- 3 large eggs: Adds moisture and richness, helping the dough become airy.
- 1 tsp vanilla extract: Infuses the custard with its signature sweet fragrance.
- 2¼ tsp active dry yeast: Your secret to those perfectly puffed-up bomboloni.
- 6 tbsp softened butter: Creates a tender, melt-in-your-mouth crumb.
- 1 orange or lemon zest (optional): A citrusy spark that brightens the flavor beautifully.
- Vegetable oil for deep frying: For that golden, crispy outside.
- ½ cup granulated sugar for rolling: Adds a sweet, crunchy coating on the outside.
How to Make Bomboloni Vanilla Custard Recipe
Step 1: Prepare the Pastry Cream and Activate the Yeast
Before anything else, start with making the creamy vanilla custard that will fill your bomboloni. Simmer your custard carefully, then cool it in the fridge—this can be done up to 24 hours ahead to let the flavors deepen. Meanwhile, activate your yeast in warm milk, which makes sure the dough will rise beautifully. While the custard cools, combine your dry ingredients in a bowl to get started on your dough base.
Step 2: Mix the Dough and Add Butter
Next, blend your wet and dry ingredients until everything just begins to come together. Add your softened butter in cubes and knead the dough until it’s irresistibly smooth and elastic—this should take about 15 minutes by hand or with a stand mixer. The dough should feel soft and slightly tacky but not sticky. That perfect texture promises bomboloni that will be airy yet sturdy enough to hold their delightful custard filling.
Step 3: First Rise, Shape, and Second Rise
Place your dough in a lightly oiled bowl and cover it with a cloth. Let it rise in a warm spot for 2 to 3 hours until it triples in size—you’ll see it puff up beautifully. Now comes the fun part: roll the dough out about ½ inch thick and cut into 3.5-inch rounds. Arrange these on a baking tray, cover again, and give the dough another 1.5 hours to rise. This slow, steady rising results in those signature light and fluffy bomboloni you’re dreaming of.
Step 4: Fry, Coat, and Fill
Heat your vegetable oil to a steady 340-350°F and fry each bombolone for about 2 minutes per side until they’re golden brown and slightly crispy. Immediately roll them in granulated sugar for a sweet crackly coat. Once cooled enough to handle, use a piping bag to fill each doughnut with your luscious vanilla custard. Serve these freshly filled delights immediately for the best taste and texture.
How to Serve Bomboloni Vanilla Custard Recipe
Garnishes
Simple sugar coating is stunning enough, but feel free to dust your bomboloni with a little powdered sugar or a sprinkle of cinnamon for an inviting aroma. Fresh fruit slices like strawberries or a few edible flowers can add a pop of color and elegance when serving to guests. These garnishes enhance the visual appeal and complement the vanilla custard without overpowering it.
Side Dishes
Pair your bomboloni with a rich espresso or a creamy cappuccino for the quintessential Italian treat experience. For a refreshing balance, a side of mixed berries or a lightly sweetened whipped cream can provide a contrast to the deep-fried doughnuts’ richness. These sides enhance your indulgence and make the experience feel truly special.
Creative Ways to Present
Try serving your bomboloni stacked on a pretty cake stand for a centerpiece that invites sharing. Fill a large clear bowl with sugar and nestle the bomboloni inside for a rustic display where guests can pick their own. For parties, set up a spread with different flavored custards or chocolate dips on the side—offering variety is a surefire way to delight everyone’s sweet tooth.
Make Ahead and Storage
Storing Leftovers
If you have any bomboloni left, store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but keeping them covered prevents drying out, preserving their soft texture. Avoid refrigerating as this can make the doughnuts tough.
Freezing
You can freeze unfried dough balls before the second rise by placing them on a parchment-lined tray until firm, then transferring to a sealed freezer bag. When ready to use, thaw them overnight in the fridge before allowing a final rise and frying. This method makes the Bomboloni Vanilla Custard Recipe convenient for busy days when a special treat is needed.
Reheating
Reheat leftover bomboloni in a warm oven (around 300°F) for 5 to 7 minutes just until warmed through to revive their softness. Avoid microwaving as this can cause the custard filling to separate and the dough to become soggy. A gentle warm-up refreshes their delicious texture beautifully.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used, but since it activates faster, you may want to reduce the activation time or add it directly into the dry ingredients. The texture and rise should remain just as good.
How long can I store the vanilla custard?
The custard can be stored in an airtight container in the refrigerator for up to 24 hours. It’s best to use it within this time frame for optimal freshness and flavor.
Can I bake bomboloni instead of frying?
While traditional bomboloni are fried for that crispy exterior, you can bake them at 375°F for about 15-18 minutes until golden. The texture will be slightly different but still delicious, especially if you like less oil.
What if I don’t have citrus zest? Will the custard still taste good?
Absolutely! The zest is optional and only adds a subtle brightness. The vanilla custard alone is rich and flavorful enough to shine on its own.
Can I make this recipe vegan or dairy-free?
Substituting some ingredients could work but would change the classic texture and flavor—try plant-based milk, egg replacers, and vegan butter, but expect some variations. This recipe really shines with its traditional ingredients.
Final Thoughts
Making the Bomboloni Vanilla Custard Recipe is like creating a little moment of joy that you get to share with anyone lucky enough to taste it. The process is rewarding, the flavors are beautiful, and the result is magic in every bite. So roll up your sleeves, gather those simple ingredients, and dive into this delicious adventure—you won’t regret it!
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Bomboloni Vanilla Custard Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes plus 4 hours rising time
- Yield: 10 to 12 generous servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
Bomboloni Vanilla Custard is a delightful Italian-style fried doughnut filled with a rich and creamy vanilla custard. These fluffy, sugar-coated treats are perfect for a special breakfast or dessert, combining the lightness of airy dough with the smooth sweetness of homemade pastry cream. With a crispy exterior and soft, tender inside, they are best enjoyed fresh out of the fryer.
Ingredients
Dough
- 4 cups all-purpose flour
- ½ cup granulated sugar
- Pinch of salt
- ½ cup warm whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 2¼ tsp active dry yeast
- 6 tbsp softened butter
- 1 orange or lemon zest (optional for extra flavor)
Frying and Coating
- Vegetable oil for deep frying
- ½ cup granulated sugar for rolling
Vanilla Custard Filling
- Pastry cream made in Step 1 (ingredients not explicitly listed but typically includes milk, sugar, eggs, vanilla, cornstarch or flour, butter)
Instructions
- Make Pastry Cream and Activate Yeast: Begin by preparing the vanilla pastry cream, which will be used as the filling. Simultaneously, activate the dry yeast in the warm whole milk. Mix the dry ingredients for the dough, incorporating sugar, flour, and salt. This step takes about 5 minutes and the prepared pastry cream can be stored up to 24 hours before use to develop flavors.
- Prepare the Dough: Combine the wet ingredients (activated yeast milk, eggs, vanilla extract) with the dry ingredients. Gradually add the softened butter cubes, mixing and kneading the dough until it becomes smooth, elastic, and softly tacky. This kneading process should take approximately 15 minutes, resulting in a dough that is soft to the touch.
- First Rise and Shaping: Let the dough rise in a warm place for 2 to 3 hours, or until it has tripled in size. After this, roll out the dough to a thickness of about ½ inch. Using a round cutter roughly 3.5 inches in diameter, cut out the dough shapes. Then place these rounds on a baking surface and allow a second rise for about 1.5 hours, letting them puff and become airy.
- Frying and Filling: Heat vegetable oil in a deep fryer or heavy saucepan to a temperature between 340°F and 350°F. Carefully fry the doughnuts for about 2 minutes on each side until they are golden brown and cooked through. Remove from oil and immediately roll them in granulated sugar to coat evenly. Finally, using a piping bag, fill each bomboloni with the prepared vanilla custard. Serve these treats warm for best flavor and texture.
Notes
- The pastry cream can be prepared one day ahead and refrigerated, but should be used within 24 hours for freshness.
- Ensure the oil temperature is steady between 340–350°F to avoid undercooking or burning the bomboloni.
- Optional zest of orange or lemon adds extra citrus aroma and flavor to the dough.
- Use a thermometer to monitor dough and oil temperatures for best results.
- For extra light bomboloni, be gentle when handling dough and allow sufficient rising times.
