Ingredients

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

1 tsp Salt (No substitutions needed)

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 of instant dried yeast if fresh is unavailable)

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

2 Large Eggs (No substitutes recommended)

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

2 cups Milk (For a quick custard version)

1/3 cup Sugar

3 tbsp Cornstarch

1 tsp Vanilla Extract

1 cup Powdered Sugar (No substitutes needed)

Instructions

Step 1: Prepare the dough by combining the all-purpose flour, salt, and granulated sugar in a mixing bowl. Create a well in the center and pour in the warmed milk mixed with fresh yeast. Let it foam for about 5 minutes.

Step 2: Mix in the butter and eggs, then knead the mixture until the dough is smooth, which should take about 8 minutes.

Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until it has doubled in size.

Step 4: Roll out the dough to about 1/2 inch thick on a lightly floured surface. Use a round cutter to cut out circles and let them rest briefly to relax the gluten.

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

Step 6: Prepare the custard by heating 2 cups of milk with sugar until warm. Whisk cornstarch with a little cold milk, then slowly add it to the warm milk while stirring until thickened. Remove from heat and stir in vanilla extract. Let cool.

Step 7: Using a piping bag, carefully create a pocket in each bombolone and fill with the creamy custard. Dust with powdered sugar before serving.

Tips & Variations

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

Use instant dried yeast if fresh yeast is not available, just adjust the amount as instructed.

Try filling your bomboloni with jams, chocolate, or pastry cream for different flavors.

Make sure the oil temperature stays steady at 350°F to ensure even frying without greasiness.

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 kitchen thermometer to keep the oil at 350°F (175°C). You can also test by dropping a small bit of dough into the oil; it should sizzle and rise to the surface slowly without browning too quickly.