Fried custard-filled donuts (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups all-purpose flour
02 -
Pinch of salt
03 -
1/3 cup granulated sugar
04 -
1 cup whole milk, warmed
05 -
25 g fresh yeast or 1 packet instant dried yeast
06 -
4 oz (1 stick) sweet butter, softened
07 -
2 large eggs, beaten
08 -
Vegetable oil for frying
→ For the Filling
09 -
Custard Crema Pasticcera [2 cups milk, 4 egg yolks, 1/3 cup sugar, 3 tbsp cornstarch, 1 tsp vanilla extract]
→ For Topping
10 -
Powdered sugar
# Instructions:
01 -
In a large mixing bowl or stand mixer, combine the flour, salt, and sugar. Create a well in the center. Pour the warmed milk into the well and sprinkle the crumbled fresh yeast (or dried yeast) over the milk. Let it sit for 5 minutes until foamy. Add the softened butter and beaten eggs to the bowl. Knead the dough on low speed (or by hand) until the ingredients are fully combined and the dough becomes smooth and silky, about 8 minutes.
02 -
Form the dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth. Let the dough rise in a warm, draft-free place for about 90 minutes, or until doubled in size.
03 -
Roll the dough out onto a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie or biscuit cutter to cut out rounds. Place the rounds on a parchment-lined baking sheet and cover with a light cloth. Let them rest for 10 minutes (or 5 minutes in a warm kitchen).
04 -
Heat about 1 inch of vegetable oil in a deep pan over medium-low heat to 350°F (175°C). Fry the bomboloni in small batches, 5-6 at a time, until golden brown on both sides. Flip carefully with a slotted spoon. Drain on paper towels and allow to cool slightly.
05 -
Use a small paring knife to make a slit in the center (or side) of each bombolone, creating a pocket for the filling. Fill a piping bag or a small Ziploc bag with custard (or your chosen filling), snip the tip, and pipe about a teaspoon of filling into each pastry.
06 -
Dust the filled bomboloni generously with powdered sugar. Serve warm or at room temperature.
# Notes:
01 -
This recipe makes approximately 30 bomboloni.
02 -
You can use store-bought custard if you prefer not to make it from scratch.
03 -
The bomboloni can be filled with other fillings such as Nutella, jam, or pastry cream variations.
04 -
For best results, ensure your oil temperature stays consistent at 350°F (175°C) throughout the frying process.