Cream-Filled Donuts (Custard Bomboloni Style)

Ohhh yes — Cream-Filled Donuts (Custard Bomboloni Style) 🍩✨
Soft, pillowy, perfectly golden, and filled with rich, vanilla custard — Italian-style bomboloni that feel gourmet but are totally doable at home.

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🍩 Cream-Filled Donuts (Custard Bomboloni)

Ingredients (makes ~12 donuts):

For the dough:

• 2 1/4 tsp active dry yeast (1 packet)

• 1/4 cup (50 g) sugar

• 1/2 cup (120 ml) warm milk (100–110°F / 38–43°C)

• 2 1/2 cups (320 g) all-purpose flour

• 1/4 tsp salt

• 2 large eggs

• 1/4 cup (60 g) unsalted butter, softened

• Vegetable oil, for frying

For the custard filling:

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) sugar

• 1/4 cup (30 g) cornstarch

• 4 large egg yolks

• 2 tsp vanilla extract

• 2 tbsp butter

For finishing:

• 1/2 cup (60 g) granulated sugar for coating

• Optional: powdered sugar or glaze

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Instructions:

1. Make the dough:

1. In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 minutes until frothy.

2. In a large bowl, combine flour, salt, and remaining sugar.

3. Add yeast mixture, eggs, and softened butter. Mix until a sticky dough forms.

4. Knead for 8–10 minutes until smooth and elastic.

5. Cover and let rise in a warm place 1–2 hours, until doubled in size.

2. Make the custard:

1. In a saucepan, heat milk over medium heat until just simmering.

2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.

3. Slowly pour hot milk into yolk mixture, whisking constantly.

4. Return mixture to saucepan, cook over medium-low, stirring until thick (about 5 minutes).

5. Remove from heat, stir in butter and vanilla. Cover and chill.

3. Shape and fry donuts:

1. Punch down dough, roll to 1/2-inch thickness.

2. Cut circles (~3 inches diameter).

3. Heat oil to 350°F (175°C). Fry 1–2 minutes per side until golden.

4. Drain on paper towels.

4. Fill the bomboloni:

1. Transfer custard to a piping bag fitted with a small round tip.

2. Poke a hole in each donut and pipe in custard.

3. Roll filled donuts in granulated sugar (or dust with powdered sugar).

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🌟 Tips for Bomboloni Perfection:

• Don’t overcrowd the fryer — maintain oil temperature.

• Let donuts cool slightly before filling so custard doesn’t melt out.

• Can be made a day ahead; keep in airtight container, but best eaten fresh.

• Optional: top with a drizzle of chocolate or caramel for extra indulgence.

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If you want, I can also give a mini-bite version for parties, or a baked version that’s just as fluffy but a bit lighter.