Custard Filled Donuts

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These Vanilla Custard Filled Donuts are also called Bomboloni. A soft and fluffy doughnut recipe with pastry cream filling on the inside. Their absolutely delicious with a light and fluffy bread and a creamy custard filling on the inside

Doughnuts also know as Donuts are a dessert loved by many and these stuffed one’s are just excellent. We can have a dozen of them and still want more the next day

These Vanilla Custard Filled Donuts are also called Bomboloni. A soft and fluffy doughnut recipe with pastry cream filling on the inside
Custard Filled Donuts

About these Custard Filled Donuts

Not like the regular donut with a hole in the center. These are known as Italian donuts. Their soft and fluffy and filled with a creamy filling on the inside. Its like a balloon filled with water. When you break open a donut, you have the filling oozing out

Rich in flavor and really soft in texture, their fluffy buns that are fried until golden brown

These buns can be stuffed with any kind of cream or fillings like nutella, chocolate, etc. We will be making our own vanilla custard also known as pastry cream for the filling

italian bomboloni recipe
Custard Filled Donuts

Ingredients to make cream filled donuts

Flour

All purpose flour yields soft and fluffy doughnuts. There is no requirement of any fancy flour like bread flour or self-raising flour. Just regular all purpose flour does its job

Sugar

I like to use superfine sugar also known as castor sugar. Do not use thick sugar as it does not melt easily in the dough

Yeast

Any kind of yeast works for this recipe. There is no need to activate the yeast before using as the dough will anyways be kept to proove for a long period of time which will eventually activate the yeast

Egg

Egg is an essential ingredient for the texture and taste. It’s the reason the doughnuts turn fluffy. No skipping it

Milk

Full-fat milk makes the doughnuts tastier. However, you may use any kind of milk of your choice

Butter

Salted butter balances the salt in these doughnuts. However, if you plan to use unsalted butter just add a pinch of salt along

Vanilla essence

Use good quality vanilla essence or extract to make these Custard Filled Donuts. It’s the main flavor of the custard and also covers the whiff of the eggs, so it needs to be good quality and excellent in flavor

These Vanilla Custard Filled Donuts are also called Bomboloni. A soft and fluffy doughnut recipe with pastry cream filling on the inside
How to make stuffed donuts

How to fry doughnuts ?

These Custard Filled Donuts are light and fluffy. Thus, you got to be careful while picking them and frying it

Step 1

Heat the oil in a vessel on medium flame. Once the oil is hot (not too hot) lower the flame to the lowest and carefully fry the donuts in it

Step 2

Let the doughnuts turn golden brown on one side and only then flip it over (this may take 3 to 4 mins on one side)

Step 3

Do not increase the heat too much. Fry the donuts on low to medium heat. This ensures they cook well even in the center. Once you flip the doughnut continue cooking it until golden brown

Step 4

Remove the doughnuts from the oil and place on some tissue paper to soak in the extra oil. Roll in the sugar when hot itself

Recipe Card – Custard Filled Donuts

These Vanilla Custard Filled Donuts are also called Bomboloni. A soft and fluffy doughnut recipe with pastry cream filling on the inside

Custard Filled Donuts

Author: Alisha R
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Course: Breakfast, Dessert, Snack
Cuisine: American, Italian
Keyword: bomboloni, cream donut, custard doughnuts recipe, custard filled donuts, donut recipe, how to make donuts, stuffed donuts
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 2 hours 35 minutes
Calories: 9146kcal
Adjust Servings Here: 10 donuts
These Vanilla Custard Filled Donuts are also called Bomboloni. A soft and fluffy doughnut recipe with pastry cream filling on the inside. Their absolutely delicious with a light and fluffy bread and a creamy custard filling on the inside

Ingredients

For the dough

  • 290 grams all purpose flour 2 1/2 cups
  • 50 grams fine sugar 1/4 cup
  • 1 large egg 55 grams
  • 120 ml warm milk 1/2 cup
  • 55 grams melted butter, salted 1/2 cup
  • 8 grams dry yeast 1 packet
  • 700 ml cooking oil 2 1/ 2 cups

For the custard filling

  • 600 ml milk 2 1/2 cups
  • 200 grams fine sugar 1 cup
  • 35 grams cornstarch 5 tablespoons
  • 3 eggs, roughly beaten
  • 1 ½ teaspoon vanilla essence 7.5 ml

Instructions

For the dough

  • In a bowl, add the milk, sugar, yeast, egg and melted butter. Whisk well
  • In a big bowl or stand mixer bowl, add the flour and this prepared yeast mixture. Knead all of it well until smooth and non sticky. If doing it by hand, it will take 10 mins of kneading and if doing it in a stand mixer, it may take 6 to 8 mins
  • Knead until smooth and super soft
  • Place this dough in a bowl greased with cooking oil. Cover the bowl with cling wrap and let it sit for 1 1/2 to 2 hours at room temperature. Meanwhile, make the custard

For the custard

  • In a vessel, add the milk, sugar and cornflour. Whisk well until no lumps
  • Add the eggs to this mixture and whisk really well
  • Place the vessel on the gas on medium heat and whisk continuously until thick and creamy
  • When thick, you may increase the heat for a minute whisking continuously. Switch off the gas and remove the custard in a bowl
  • Cover the custard with cling wrap on the top to avoid the custard from forming a skin on top. Let it sit at room temperature since its hot, after a while fill this custard in a nozzle bag and set it in the fridge

To make Custard Filled Donuts

  • Sprinkle some flour on a clean surface and roll the dough using a rolling pin. Don't roll it too thin or too thick (about 1 1/2 cm in thickness)
  • Cut doughnuts using a round cookie cutter. Carefully place these doughnuts on a butter paper. Place a thin cling wrap piece on the top of this tray and let it sit untouched for 40 mins. It should double in size
  • Next, in a vessel pour cooking oil for frying. Once hot, on low flame fry the doughnuts until golden brown on both sides. Be gentle while picking the doughnuts to fry
  • Remove the doughnuts on a tissue paper and next, roll these in some fine sugar
  • Take a long nozzle or stick to make a hole in every doughnut. Move the stick inside the doughnut to create a well for the filling
  • Pipe the custard filling inside the doughnuts. The more the filling, the better the doughnut. Serve immediately

Recipe Video

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Nutrition Information
Calories: 9146kcal | Carbohydrates: 543g | Protein: 80g | Fat: 752g | Saturated Fat: 78g | Polyunsaturated Fat: 203g | Monounsaturated Fat: 453g | Trans Fat: 3g | Cholesterol: 744mg | Sodium: 1067mg | Potassium: 1781mg | Fiber: 10g | Sugar: 287g | Vitamin A: 4121IU | Vitamin C: 0.1mg | Calcium: 1078mg | Iron: 17mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @bakealish or tag me on Instagram #bakealish

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