Effortless Custard Cream Bombs (Print Version)
# Ingredients:
→ Dough Basics
01 -
1 cup warm whole milk
02 -
4 oz (1 stick) softened butter
03 -
4 cups of all-purpose flour
04 -
2 large eggs, whisked
05 -
A pinch of salt
06 -
Vegetable oil for frying
07 -
25g fresh yeast or 2¼ tsp (1 packet) active dry yeast
08 -
1/3 cup white sugar
→ Creamy Filling
09 -
2 cups of milk
10 -
1/3 cup granulated sugar
11 -
1 tsp vanilla essence
12 -
3 tbsp cornstarch
13 -
4 egg yolks
→ Final Touch
14 -
Powdered sugar for sprinkling on top
# Instructions:
01 -
Grab a big bowl and toss in your flour, salt, and sugar. Make a small dip in the middle, pour in the milk, and sprinkle the yeast on top. Let it sit until it gets foamy—it takes roughly 5 minutes. After that, add the butter and eggs, and knead everything into a soft, smooth dough for about 8 minutes by hand or at low speed with a mixer.
02 -
Shape the dough into a nice round ball, place it in an oiled bowl, and lightly cover it with a wet dish towel. Find a cozy warm spot for it to rise until it doubles in size. Expect this part to take around an hour and a half.
03 -
While waiting on your dough, heat milk on the stove. In another bowl, mix sugar, cornstarch, and yolks. Slowly drizzle half the warm milk into the yolk mix, stirring all the time, then pour it all back into the pan. Keep stirring over medium heat until it thickens. Take it off the heat, add in the vanilla, and let it cool down completely.
04 -
Roll the dough out gently onto a floured counter until it’s half an inch thick. Use a 2¼-inch cutter to press out circles. Put the pieces on a sheet lined with parchment paper. Cover them loosely with a light cloth and let them rest for 10 minutes.
05 -
Heat vegetable oil about an inch deep in a pot to 350°F. Fry a bunch of dough rounds (5-6 at a time). Cook 2 minutes on one side, then flip them and cook the other side until golden. Use a slotted spoon to lift them out and sit them on paper towels to drain.
06 -
Let those pastries cool off for a bit, then poke a small hole into one side using a little knife. Spoon your custard into a piping bag, and pump about a teaspoon into each one so they’re filled nicely but not too full.
07 -
Sprinkle powdered sugar generously all over the bomboloni just before you dig in. They’re best enjoyed warm or at room temperature, on the same day you made them.
# Notes:
01 -
These fluffy donuts stuffed with cream are a popular breakfast or snack-time choice in Italian culture.
02 -
When kneading, the dough should stick just slightly but not too much; sprinkle extra flour if it’s overly sticky.
03 -
For the best frying, get a thermometer to keep the oil temperature steady while cooking.
04 -
Switch up the fillings—try fruit jams, Nutella, or citrusy pastry cream for variety.