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Custard-Filled Doughnuts (Vanilla Bomboloni) – Fluffy Sugar-Dipped Donuts with Pastry Cream





Custard-Filled Doughnuts (Vanilla Bomboloni) – Fluffy Sugar-Dipped Donuts with Pastry Cream




Custard-Filled Doughnuts (Vanilla Bomboloni)

A fluffy dough filled with custard cream — this treat is everything!

Yield: 14–16 doughnuts · Prep: 30 min (plus rises) · Cook: 20 min · Total: ~3 hrs

Ingredients

Dough

  • 3 1/4 cups (390 g) all-purpose flour
  • 1/3 cup (65 g) sugar
  • 2 1/4 tsp instant yeast
  • 1 tsp fine salt
  • 3/4 cup (180 ml) warm milk
  • 2 large eggs, room temp
  • 1/4 cup (60 g) very soft unsalted butter
  • 1 tsp vanilla extract
  • Neutral oil for frying
  • 3/4 cup (150 g) sugar for coating

Vanilla Custard

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) sugar
  • 4 large egg yolks
  • 3 Tbsp (24 g) cornstarch
  • 2 Tbsp (28 g) unsalted butter
  • 1 1/2 tsp vanilla extract or paste
  • Pinch of salt

Instructions

  1. Custard: Heat milk to steaming. Whisk sugar, yolks, cornstarch, and salt. Temper with hot milk; return to pot and whisk until thick bubbles form. Off heat whisk in butter and vanilla. Chill with wrap touching surface.
  2. Dough: Mix flour, sugar, yeast, and salt. Add warm milk, eggs, vanilla; knead until smooth, then knead in soft butter until elastic and slightly tacky.
  3. Rise: Cover and let double (60–90 min).
  4. Shape: Roll to 1/2 in (1.25 cm). Cut 3 in (7.5 cm) rounds; press a smaller cutter lightly in the center to create a shallow well or remove a thin ring if desired. Proof 30–45 min.
  5. Fry: 340–350°F (171–177°C), 1–2 min per side to deep golden. Drain; roll sides in sugar.
  6. Fill: Pipe chilled custard into the well of each doughnut. Serve fresh.

Tips, Substitutions & Variations

  • No stand mixer? Knead by hand 10–12 minutes; dough should be smooth and slightly tacky.
  • Extra silky custard: Strain through a fine sieve before chilling.
  • Lemon or chocolate twist: Add 1 tsp lemon zest to dough, or whisk 3 oz (85 g) melted chocolate into the hot custard.
  • Make-ahead: Refrigerate shaped dough rounds on a tray (lightly covered) up to 12 hours; proof 30–45 minutes at room temp, then fry.
  • Storage: Filled doughnuts keep 1–2 days refrigerated. Unfilled doughnuts freeze up to 2 months; thaw and warm briefly, then fill.

FAQ

Why are my doughnuts greasy?

The oil was too cool. Maintain 340–350°F and avoid overcrowding so temperature doesn’t drop.

Can I bake instead of fry?

You can bake at 375°F (190°C) for 10–12 minutes until lightly golden, but texture will be more like sweet rolls than donuts.

How do I get the perfect “cup” for the custard?

Press a smaller cutter into each round after the final proof or snip a shallow circle with a knife before frying. Don’t cut all the way through.

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