Ingredients

4 cups all-purpose flour (substitute with gluten-free flour for a gluten-free version)

1 tsp salt

1/2 cup granulated sugar (can be replaced with coconut sugar)

1 cup whole milk (substitute with almond milk for dairy-free)

2 tsp fresh yeast (use 1 packet of instant dried yeast if fresh is unavailable)

1/2 cup sweet butter (margarine for dairy-free option)

2 large eggs

4 cups vegetable oil (canola oil is a good alternative for frying)

2 cups milk (for the custard filling)

1/3 cup sugar (for the custard)

3 tbsp cornstarch (for the custard)

1 tsp vanilla extract (for the custard)

1 cup powdered sugar (for dusting)

Instructions

Step 1: Prepare the dough by combining the all-purpose flour, salt, and granulated sugar in a mixing bowl. Make a well in the center and pour in the warmed milk mixed with fresh yeast. Let this mixture foam for about 5 minutes.

Step 2: Add the butter and eggs to the mixture, then knead the dough until it is smooth and elastic, about 8 minutes.

Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm spot for about 90 minutes, or until it has doubled in size.

Step 4: On a lightly floured surface, roll the dough out to about 1/2 inch thickness. Use a round cutter to cut out circles. Allow the dough circles to rest briefly to relax the gluten.

Step 5: Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until golden brown on all sides, about 2-3 minutes. Drain on paper towels to remove excess oil.

Step 6: Prepare the custard filling by heating 2 cups of milk with sugar. Dissolve cornstarch in a small amount of cold milk and stir into the hot milk. Cook until thickened, then remove from heat and stir in vanilla extract. Cool slightly before using.

Step 7: Using a piping bag, create a pocket in each fried dough round and fill it with the custard. Finish by dusting the filled Bomboloni with powdered sugar before serving.

Tips & Variations

For a dairy-free version, substitute whole milk and butter with almond milk and margarine respectively.

Try filling the Bomboloni with your favorite jam or Nutella for a delicious twist.

Use instant dried yeast if fresh yeast is unavailable, adjusting the quantity as indicated.

Keep the oil temperature steady to ensure even frying and prevent soggy doughnuts.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it. Bring it to room temperature and allow it to rise before shaping and frying.

How do I know when the oil is at the right temperature for frying?

Use a kitchen thermometer to monitor the oil temperature and keep it steady at 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle immediately and rise to the surface.