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How to Make Bomboloni – Italian Cream-Stuffed Donuts Recipe

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Bomboloni are traditional Italian cream-stuffed donuts, characterized by their soft, fluffy texture and rich custard filling. This recipe guides you through preparing the yeast dough, making a smooth custard cream, frying the donuts to golden perfection, and filling them with luscious vanilla custard. Perfect for an indulgent breakfast, dessert, or snack, these homemade bomboloni combine classic Italian flavors with a delightful airy bite.

Ingredients

Scale

Dough

  • 2 cups (260 gr) bread flour
  • 2 cups (260 gr) all-purpose flour
  • 1 packet (2 1/4 teaspoons, 7 gr) active dry yeast
  • 1/3 cup (70 gr) sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 oz (65 gr) unsalted butter, softened
  • 1 cup (235 ml) warm milk
  • oil for frying
  • powdered sugar to decorate

Custard Cream Filling

  • 3 egg yolks
  • 1/4 cup (50 gr) sugar
  • 1/4 cup (30 gr) all-purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 2 cups (475 ml) warm whole milk

Instructions

  1. Mix Dry Ingredients: In a stand mixer bowl or large bowl, combine bread flour, all-purpose flour, active dry yeast, sugar, and salt. Mix these dry components to blend evenly.
  2. Add Wet Ingredients: Beat the eggs separately, then add them to the dry mixture along with softened butter cut into cubes and vanilla extract. Mix together thoroughly.
  3. Knead the Dough: Add the warm milk and continue mixing. Using a dough hook attachment if available, knead for several minutes until smooth. If kneading by hand, move the dough to a floured surface and knead for several minutes until sticky but elastic and smooth.
  4. First Rise: Form the dough into a ball, place in a bowl, cover with plastic wrap and a kitchen towel, and let rest for 2 hours or until it doubles in size.
  5. Prepare Custard Mixture: In a medium pan, whisk together egg yolks and sugar until well combined.
  6. Add Flour and Cornstarch: Whisk in the all-purpose flour and corn starch until the mixture is smooth and fluffy.
  7. Incorporate Milk: Gradually add a small amount of the warm milk to the egg mixture while whisking to avoid lumps, then whisk in the remaining milk.
  8. Cook Custard Cream: Place the pan over medium heat, stirring constantly until the mixture reaches a gentle boil and thickens. Be careful to prevent sticking. Stir in vanilla extract.
  9. Simmer Cream: Reduce heat to low and continue cooking for a few more minutes until reaching the desired custard thickness.
  10. Cool and Refrigerate Custard: Pour the custard into a bowl, let it cool, cover with plastic wrap, and refrigerate until ready to use.
  11. Roll and Fold Dough: Once the dough has doubled, transfer to a floured surface and roll out into a 1-inch thick rectangle. Fold into three parts like a letter, rotate 90 degrees, then roll and fold again.
  12. Second Rise: Cover again with plastic wrap and a towel and let rest for 1 hour.
  13. Roll Out Dough: Roll the rested dough into a 1/2 inch thickness.
  14. Cut Donut Shapes: Use a 4-inch round cookie cutter or a similar disk to cut out 12 donut shapes from the dough.
  15. Re-roll and Cut More: Gather scraps, roll them out again to cut additional donuts or roll into balls and shape individually.
  16. Third Rise: Cover the cut dough donuts with plastic wrap and let rest for 1 hour until puffed.
  17. Heat Oil: In a frying pan, add enough oil to a depth of 1/2 inch, heat over medium-high heat until bubbles form around a wooden spoon.
  18. Fry Bomboloni: Lower heat to medium and fry the donuts a few at a time, avoiding overcrowding. Cook 1 to 2 minutes per side, turning once golden and fluffy.
  19. Drain and Cool: Remove fried bomboloni to paper towels to drain excess oil and cool.
  20. Fill Bomboloni: Using a piping bag, inject each cooled donut with the chilled custard cream.
  21. Decorate and Serve: Dust filled bombs with powdered sugar and serve fresh.

Notes

  • Ensure milk is warm, not hot, to activate yeast properly without killing it.
  • Dough will be sticky and soft; flour your hands and surface as needed to handle it.
  • Do not overcrowd the frying pan to maintain oil temperature and achieve even cooking.
  • Filling the bomboloni while warm can cause the cream to melt; wait until they are cooled.
  • Custard cream can be made a day ahead and refrigerated to enhance flavor and ease prep time.
  • Use a thermometer to maintain oil temperature around 350°F (175°C) for best frying results.

Keywords: Bomboloni, Italian donuts, cream stuffed donuts, custard filled donuts, homemade bomboloni

Find it online: https://thefoodrecipe.com/how-to-make-bomboloni-italian-cream-stuffed-donuts-recipe/