Soft, golden doughnuts filled with silky custard and dusted with powdered sugar — the perfect Italian sweet treat!

Why You’ll Love This Recipe

• Authentic Italian bakery-style bomboloni at home.

• Rich, creamy custard filling that pairs perfectly with the fluffy dough.

• Great for special occasions, holidays, or weekend treats.

• Make-ahead friendly — custard can be prepared in advance.

Ingredients

Dough

• 2 ¼ tsp active dry yeast

• ½ cup warm milk

• 3 tbsp sugar

• 2 ½ cups all-purpose flour

• ½ tsp salt

• 2 eggs

• 3 tbsp butter, softened

Custard

• 2 cups milk

• 4 egg yolks

• ½ cup sugar

• ¼ cup cornstarch

• 1 tsp vanilla extract

Dusting

• Powdered sugar

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 12 bomboloni
Kcal: ~320 per serving

Directions

Step 1: Activate Yeast

Combine warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until frothy.

Step 2: Make Dough

Mix flour, remaining sugar, and salt in a bowl. Add eggs, butter, and yeast mixture. Form a dough. Knead 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise 1–2 hours until doubled.

Step 3: Prepare Custard

Heat milk in a saucepan until simmering. In a separate bowl, whisk yolks, sugar, and cornstarch. Slowly whisk hot milk into the yolk mixture, then return to the saucepan. Cook over medium heat until thickened. Stir in vanilla. Cover with plastic wrap touching the surface and chill.

Step 4: Shape Dough

Roll risen dough to ½ inch thickness. Cut into rounds with a cutter or glass. Place on a tray, cover lightly, and let rise 30 minutes.

Step 5: Fry Bomboloni

Heat oil to 350°F (175°C). Fry doughnuts 2–3 minutes per side until golden brown. Drain on paper towels.

Step 6: Fill & Finish

Once cooled slightly, pipe custard into each bomboloni using a piping bag fitted with a small nozzle. Dust generously with powdered sugar before serving.

Tips & Variations

• Swap custard for Nutella, pastry cream, or jam for a different filling.

• Add lemon zest to the custard for a citrusy twist.

• For lighter bomboloni, bake instead of frying at 350°F (175°C) for 12–15 minutes, then fill.

• Best enjoyed fresh the same day, but can be stored in the fridge for up to 2 days.

Frequently Asked Questions

Can I make the custard ahead of time?
Yes! You can prepare the custard up to 2 days in advance and store it in the refrigerator until ready to use.

Can I freeze bomboloni?
Yes, freeze unfilled bomboloni after frying. Reheat in the oven before filling with custard. Avoid freezing filled ones as the custard doesn’t thaw well.

Why is my dough tough?
Over-kneading or adding too much flour can make the dough dense. Knead just until smooth and elastic.

Do I need a piping bag to fill them?
A piping bag works best, but you can also use a zip-top bag with the corner snipped off.

Final Thoughts

Golden Italian Custard Bomboloni are the ultimate indulgence — soft, fluffy doughnuts with a creamy custard heart. Whether you’re recreating a bakery favorite or treating your loved ones, these bomboloni will disappear fast and leave everyone asking for more.