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
Scale
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.
