Custard-Filled Sugar Doughnuts (Bomboloni)

Custard-Filled Sugar Doughnuts (Bomboloni): A Heavenly Treat for Your Taste Buds

If you’ve ever dreamed of sinking your teeth into a warm, soft doughnut that’s filled with creamy custard and coated in sweet sugar, then look no further! Custard-Filled Sugar Doughnuts, also known as Bomboloni in Italy, are a delightful treat that’s perfect for any occasion. These fluffy, melt-in-your-mouth doughnuts are filled with a rich custard filling, offering a sweet balance of crispy exterior and creamy interior. Whether you’re planning a breakfast indulgence, an afternoon snack, or a dessert for a special occasion, Bomboloni are sure to satisfy your sweet cravings.

In this article, we’ll walk you through how to make Custard-Filled Sugar Doughnuts (Bomboloni) from scratch, along with tips on perfecting the doughnuts and filling them with the smoothest custard. Let’s dive in!

Why You’ll Love Custard-Filled Sugar Doughnuts (Bomboloni)

Here’s why Bomboloni should be on your must-try list:

• Irresistible Flavor: The combination of crispy, golden doughnut and rich, creamy custard filling is simply heavenly.
• Soft and Fluffy Texture: These doughnuts are light and airy, with a soft, pillowy interior that melts in your mouth.
• Customizable Filling: While traditional Bomboloni are filled with vanilla custard, you can easily switch it up and try chocolate, lemon, or even fruit-flavored fillings.
• Perfect for Sharing: Bomboloni is a fun treat to make for parties, family gatherings, or celebrations. The individual, hand-held size makes them perfect for sharing with loved ones.
• Authentic Italian Delight: Bomboloni are a traditional Italian treat, and making them at home gives you the chance to enjoy an authentic taste of Italy.

Ingredients You’ll Need

For the doughnuts:

• Flour: 3 ½ cups (all-purpose flour works best)
• Sugar: ¼ cup (for the dough, plus extra for coating)
• Salt: 1 teaspoon
• Dry Yeast: 2 ¼ teaspoons (one packet of active dry yeast)
• Milk: 1 cup (lukewarm, about 110°F or 43°C)
• Eggs: 2 large
• Butter: 4 tablespoons (softened)
• Vanilla Extract: 1 teaspoon (optional, but adds a lovely flavor)
• Vegetable Oil: For frying (you’ll need enough to fill the pot for deep frying)

For the custard filling:

• Milk: 2 cups (whole milk is best for a creamy texture)
• Sugar: ½ cup
• Cornstarch: 2 tablespoons (to thicken the custard)
• Egg Yolks: 3 large (to give the custard a rich texture)
• Butter: 2 tablespoons
• Vanilla Extract: 1 teaspoon (optional, for extra flavor)

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