Ingredients

4 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version)

1 tsp Salt

1/2 cup Granulated Sugar (Can be replaced with coconut sugar)

1 cup Whole Milk (Substitute with almond milk for dairy-free)

2 tsp Fresh Yeast (Use 1 packet instant dried yeast if fresh is unavailable)

1/2 cup Sweet Butter (Margarine for dairy-free option)

2 Large Eggs

4 cups Vegetable Oil (Canola oil is a good alternative for frying)

2 cups Milk (For custard filling)

1/3 cup Sugar (For custard)

3 tbsp Cornstarch (For custard)

1 tsp Vanilla Extract (For custard)

1 cup Powdered Sugar (For dusting)

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, and granulated sugar. Warm the whole milk slightly and stir in the fresh yeast, allowing it to foam for about 5 minutes.

Step 2: Pour the milk and yeast mixture into the flour mixture. Add the butter and eggs, then knead the dough until it becomes smooth and elastic, about 8 minutes.

Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm spot until it doubles in size, roughly 90 minutes.

Step 4: On a lightly floured surface, roll out the risen dough to about 1/2 inch thickness. Cut out circles using a round cutter, then let them rest briefly to relax the gluten.

Step 5: Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the dough circles in small batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels to remove excess oil.

Step 6: Prepare the custard by heating 2 cups milk with sugar, cornstarch, and vanilla extract until thickened. Cool slightly.

Step 7: Using a piping bag, create a small hole in each Bombolone and fill with the custard. Dust generously with powdered sugar before serving.

Tips & Variations

For a dairy-free version, substitute milk with almond milk and butter with margarine.

Try filling your Bomboloni with chocolate ganache or jam instead of custard for variety.

Use instant dried yeast if fresh yeast is unavailable, adjusting quantities accordingly.

Keep oil temperature steady to ensure even frying without absorbing too much oil.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before shaping and frying.

How do I know when the oil is at the right temperature?

Use a thermometer to check for about 350°F (175°C). If you don’t have one, drop a small piece of dough in the oil; it should sizzle and rise to the surface quickly without burning.