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
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