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)

### Step-by-Step Instructions for Making Custard-Filled Sugar Doughnuts (Bomboloni)

#### 1. **Prepare the Dough**
To start, we’ll make the dough for the doughnuts:

– In a **small bowl**, dissolve the **yeast** and **1 tablespoon of sugar** in **lukewarm milk**. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
– In a large bowl, combine the **flour**, **remaining sugar**, and **salt**.
– Make a well in the center of the dry ingredients and add the yeast mixture, **eggs**, and **vanilla extract** (if using). Stir the mixture until it begins to form a dough.
– Add the **softened butter** to the dough and knead until the dough becomes smooth and elastic. This should take about 8-10 minutes by hand, or 5 minutes using a stand mixer with a dough hook attachment.
– Once kneaded, place the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap. Allow the dough to rise for about 1 ½ to 2 hours, or until it has doubled in size.

#### 2. **Make the Custard Filling**
While the dough is rising, you can make the creamy custard filling:

– In a saucepan, heat the **milk** over medium heat until it’s warm but not boiling.
– In a separate bowl, whisk together the **sugar**, **cornstarch**, and **egg yolks** until smooth.
– Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs. Pour this mixture back into the saucepan.
– Cook over medium heat, whisking constantly, until the custard thickens, about 5-7 minutes.
– Once the custard has thickened, remove from heat and stir in the **butter** and **vanilla extract**. Let the custard cool, then refrigerate it for at least 1 hour to allow it to set.

#### 3. **Shape the Doughnuts**
Once the dough has risen, it’s time to shape the doughnuts:

– Turn the dough out onto a floured surface and roll it out to about ½ inch thickness.
– Using a round cutter (a glass or cookie cutter works well), cut out circles of dough. You can make them about 3 inches in diameter for standard-sized doughnuts.
– Place the dough rounds on a floured tray or baking sheet and cover with a towel. Let them rise for another 30-45 minutes, until puffed up.

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