These Custard-Filled Donuts, often known as Bomboloni, are heavenly soft and airy fried doughnuts generously filled with a luscious, creamy vanilla custard, and then lightly dusted with granulated sugar. The image beautifully illustrates the process and the tempting result: the top panel shows a smooth, pale dough ball being piped with a thick, yellow custard, indicating the filling process. The main visual provides an irresistible cross-section of a finished doughnut, revealing its perfectly golden, soft exterior and the generous, rich, and creamy custard spilling out. These doughnuts are a beloved classic, offering a delightful contrast between the delicate, slightly chewy fried dough and the sweet, velvety custard. They are perfect for a special breakfast, a decadent dessert, or a delightful treat at any time of day.
Ingredients:
For the Doughnuts:
- ¾ cup (180ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar (for the dough)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 2 tablespoons (28g) unsalted butter, softened
- Vegetable oil or other neutral frying oil, for deep frying
For the Vanilla Custard Filling (Crème Pâtissière):
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 2 tablespoons all-purpose flour (or 1 ½ tablespoons cornstarch for a lighter custard)
- 1 cup (240ml) whole milk
- ½ teaspoon vanilla extract or 1 vanilla bean, scraped
- 1 tablespoon unsalted butter, softened
For Coating:
- ½ – 1 cup granulated sugar, for dusting
Equipment:
- Stand mixer with dough hook attachment (recommended) or large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Plastic wrap
- Rolling pin
- 2 ½-inch (6.5 cm) round cookie cutter
- Large baking sheets
- Parchment paper
- Heavy-bottomed pot or Dutch oven (for frying)
- Slotted spoon or spider
- Wire rack set over a baking sheet
- Piping bag with a long, thin Bismark or plain round tip (for filling)
- Small bowl (for coating)
- Measuring cups and spoons
- Thermometer (for milk and oil)
Instructions:
- Prepare the Dough (Day 1 – or at least 3 hours prior to frying):
- In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add ¼ cup granulated sugar, the whole egg, and egg yolk to the yeast mixture. Mix until well combined.
- Gradually add the all-purpose flour and salt. Mix on low speed (or by hand) until a shaggy dough forms.
- Increase the speed to medium-low and knead for 5 minutes.
- Add the softened butter, one tablespoon at a time, incorporating each tablespoon before adding the next. Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- For best results and flavor development, after the first rise, gently deflate the dough, re-cover it, and refrigerate overnight (8-12 hours). This slow fermentation enhances the flavor and makes the dough easier to handle. If you’re short on time, proceed to the next step after the first rise.
- Prepare the Vanilla Custard Filling:
- In a medium saucepan, whisk together the egg yolks and ¼ cup granulated sugar until pale and creamy.
- Whisk in the 2 tablespoons all-purpose flour (or cornstarch) until no lumps remain.
- In a separate small saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges (do not boil).
- Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
- Cook over medium-low heat, whisking constantly, until the custard thickens and comes to a gentle boil. It should be thick enough to coat the back of a spoon. Continue to whisk for another 1-2 minutes to ensure the flour is cooked out.
- Remove from heat and stir in the vanilla extract (or scraped vanilla bean paste) and 1 tablespoon softened butter until smooth.
- Transfer the custard to a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until thoroughly chilled and firm enough to pipe.
- Cut and Second Rise the Doughnuts:
- Remove the chilled dough from the refrigerator (if refrigerated). On a lightly floured surface, gently roll out the dough to about ½-inch thickness.
- Using a 2 ½-inch round cookie cutter, cut out circles of dough. Gather and gently re-roll any scraps to cut out additional doughnuts.
- Place the cut-out dough circles on baking sheets lined with parchment paper, leaving at least 1-2 inches between them.
- Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the doughnuts rise in a warm place for 45-60 minutes, or until visibly puffy and almost doubled in size. This second rise is crucial for light, airy doughnuts.
- Fry the Doughnuts:
- While the doughnuts are rising, prepare your frying station. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 3-4 inches.
- Heat the oil over medium heat to 325-340°F (160-170°C). Maintaining the correct temperature is key: too low and doughnuts will be greasy; too high and they’ll brown too quickly and be raw inside.
- Carefully slide 2-3 risen doughnuts into the hot oil using a slotted spoon or spatula, ensuring you do not overcrowd the pot.
- Fry for 1-2 minutes per side, or until golden brown and cooked through. They should puff up nicely and develop a light, even color.
- Using a slotted spoon or spider, remove the fried doughnuts and transfer them to a wire rack set over a baking sheet to drain any excess oil.
- Continue frying the remaining doughnuts in batches, adjusting the heat as needed to maintain the oil temperature.
- Fill and Coat the Doughnuts:
- Once the doughnuts are cool enough to handle (but still slightly warm), prepare for filling.
- Spoon the chilled custard into a piping bag fitted with a long, thin Bismark tip or a plain round tip.
- Carefully insert the tip into the side or bottom of each doughnut and gently pipe in about 1-2 tablespoons of custard until the doughnut feels plump and slightly heavy. You may see a small amount of custard peek out when it’s full.
- Pour the extra granulated sugar for coating into a shallow bowl. Roll each filled doughnut in the sugar until it’s evenly coated on all sides.
- Serve:
- Arrange the finished Custard-Filled Donuts on a serving plate.
- These doughnuts are best enjoyed fresh, on the same day they are made, to experience their optimal soft texture and creamy filling. They are a delightful and satisfying treat that brings the joy of a bakery right into your home.