Cream-Filled Donuts (Custard Bomboloni Style)
Introduction
These cream-filled donuts are soft, golden, and irresistibly indulgent.
Light and fluffy on the outside, they are generously filled with smooth vanilla custard and finished with a dusting of powdered sugar.
Perfect for breakfast, dessert, or special occasions, these donuts deliver bakery-style results at home.
Ingredients
For the Dough
3 cups all-purpose flour.
2¼ teaspoons instant yeast (1 packet).
¼ cup granulated sugar.
¾ cup warm milk (not hot).
2 large eggs.
4 tablespoons unsalted butter, softened.
½ teaspoon salt.
Oil for frying.
For the Vanilla Custard Filling
2 cups whole milk.
½ cup granulated sugar.
4 egg yolks.
¼ cup cornstarch.
2 tablespoons unsalted butter.
1 teaspoon vanilla extract.
For Topping
Powdered sugar for dusting.
Instructions
Prepare the Dough
In a bowl, mix warm milk, yeast, and sugar.
Let rest for 5–10 minutes until foamy.
Add eggs, butter, salt, and flour.
Knead until soft and elastic, about 8–10 minutes.
Cover the dough and let rise in a warm place for 1–1½ hours until doubled in size.
Prepare the Custard
Heat the milk in a saucepan until warm (not boiling).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return everything to the pan and cook over medium heat, stirring constantly until thick.
Remove from heat and stir in butter and vanilla.
Cover with plastic wrap touching the surface and chill completely.
How to Make
Shape the Donuts
Roll out the dough to about ½-inch thickness.
Cut into rounds using a cutter or glass.
Place on a floured tray, cover, and let rest for 30 minutes.
Fry
Heat oil to 170–175°C (340–350°F).
Fry donuts 1–2 minutes per side until golden brown.
Drain on paper towels and let cool slightly.
Fill
Transfer custard to a piping bag.
Pierce the side of each donut and fill generously with cream.
Finish
Dust with powdered sugar before serving.
Variations
Chocolate Cream Filling
Replace vanilla custard with chocolate pastry cream.
Lemon Cream
Add lemon zest and juice to the custard for a fresh citrus flavor.
Jam-Filled
Use strawberry, raspberry, or apricot jam instead of custard.
Cinnamon Sugar
Roll warm donuts in cinnamon sugar instead of powdered sugar.
Tips
Do not overheat the oil, or the donuts will brown too fast and stay raw inside.
Custard must be completely cold before filling to prevent leaking.
Use a thermometer for consistent frying temperature.
Serve the same day for the best texture and flavor.
Conclusion
These cream-filled donuts are a true comfort dessert with a soft bite and rich, creamy center.
Homemade yet bakery-worthy, they are guaranteed to impress anyone who takes a bite.
