# Bomboloni with Custard Cream

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

Italian-style fried doughnuts filled with vanilla custard cream.

Servings: 8 · Prep 60 min · Cook 30 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Bomboloni with Custard Cream](https://image.fridge.menu/adaptations/9tbt7l1r/e56b1e35fd6152c82d8d8735f811266417b9f497fa5b05e6c588e9463dfcc032.jpg)

## Ingredients

- 3 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 110 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 30 g [Plain flour](https://fridge.menu/en/i/flour)
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 1/2 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste, for serving
- [Vegetable oil](https://fridge.menu/en/i/vegetable-oil) — as needed, for frying

### For the dough

- 350 g [strong white flour](https://fridge.menu/en/i/flour)
- 70 ml [Milk](https://fridge.menu/en/i/milk)
- 18 g [Yeast](https://fridge.menu/en/i/yeast) — or 6 g dried yeast
- 50 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 30 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- [lemon zest](https://fridge.menu/en/i/lemon-zest)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Water](https://fridge.menu/en/i/water) — as needed

## Steps

1. Pile the flour on the worktop, make a well, add the sugar, egg yolk, egg, salt and lemon zest, and mix with your fingers.
2. Dissolve the yeast in the warm milk, pour into the dough and knead.
3. Add the butter and knead to a smooth ball, place in a bowl and cover with cling film.
4. Leave the dough to rise until noticeably increased in volume. (25 min)
5. In a saucepan combine the egg yolks and sugar, whisk together, add the flour, then gradually pour in the milk.
6. Flavour the custard with the vanilla pod and bring to the boil, stirring constantly, then leave to cool.
7. Roll out the dough to a thickness of 4-5 mm, cut out 8 cm circles, place on a tray and cover with cling film.
8. Leave the dough to rise until the circles have nicely puffed up. (35 min)
9. Fry the circles in oil until golden on both sides.
10. Cool the bomboloni and fill them with the custard cream using a piping bag.
11. Dust the bomboloni with icing sugar on both sides.

Published 2026-10-07

https://fridge.menu/en/r/bomboloni-with-cream-9tbt7l1r

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