Bomboloni (Italian custard filled doughnuts)
Soft, sugar coated Italian doughnuts filled with thick vanilla custard. Eat them warm the moment they are filled.
- Time2 hr 40
- LevelHard
- Costabout £0.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 60 g sugar and salt in a large bowl. Add the eggs, warm milk and butter and mix to a soft dough. Knead for 10 minutes until smooth and elastic.
- 2
Cover and leave in a warm place for 1 hour, until doubled in size.
60 min - 3
Meanwhile make the custard. Heat 350 ml milk with the vanilla until steaming. Whisk the egg yolks, 70 g sugar and cornflour until pale, then pour in the hot milk, whisking.
- 4
Return to the pan and cook over a medium heat, whisking, for 4 minutes until very thick. Cover the surface with cling film and chill.
4 min - 5
Roll the dough out to 2 cm thick and cut into rounds with a 7 cm cutter. Place on a floured tray, cover and prove for 30 minutes until puffy.
30 min - 6
Heat the oil to 170C. Fry the doughnuts in batches of 3 or 4 for 2 minutes each side, until deep golden. Never leave hot oil unattended. Drain on kitchen paper.
4 min - 7
Roll the warm doughnuts in the sugar for coating. Poke a hole in the side of each with a skewer and, using a piping bag with a small nozzle, fill with the cold custard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
