Soft Bomboloni Recipe with Melted Custard Filling
Bomboloni is a classic Italian doughnut without a center hole that has become a favorite item in modern bakery shops because of its satisfying bite. Its incredibly soft and perfectly risen dough is combined with a rich, creamy filling that melts in your mouth. A light coating of powdered sugar on the outside adds a classic pastry-style sweetness that makes it hard to stop at just one piece.This bomboloni recipe is specially designed to produce bakery-style doughnuts that stay soft and fluffy for days thanks to the use of egg powder as a dough-binding ingredient. Highly efficient for home production as well as pastry business ideas, egg powder helps simplify the preparation process while reducing costs without compromising texture quality. Enjoy these warm bomboloni with a cup of coffee or tea in the afternoon alongside your beloved family.
Ingredients
Method
- Activate Yeast & Mix Dry Ingredients: In a small bowl, mix 7 grams of instant dry yeast with a small portion of the 150 ml warm liquid milk, and let it sit for about 10 minutes until foamy. In a separate large bowl, whisk together 250 grams of high-protein flour, 100 grams of medium-protein flour, and 50 grams of granulated sugar.
- Knead the Main Dough: Add the activated yeast into the flour mixture, then pour in the remaining 150 ml of warm liquid milk, 15 ml of crumb softener, and the dough binder solution (26 grams Whole Egg Powder Mix + 78 ml boiled water). Knead all these ingredients until they are semi-elastic.
- Add Margarine & First Fermentation: Add 50 grams of margarine and 1/2 tsp of salt into the dough. Knead again until the dough is completely elastic and smooth (not sticky to the hands). Cover the bowl with a clean cloth or plastic wrap, then let it rest for 45 minutes until the dough doubles in size.
- Shape and Second Fermentation: Punch down the dough to release the trapped gas, then divide and weigh the dough into 40-gram portions. Roll the dough into smooth balls, place them on a tray lightly dusted with flour, and let them rest again for 30 minutes to rise perfectly.
- Make the Chocolate Custard: While waiting for the dough to rise, boil 250 ml of liquid milk, 80 grams of granulated sugar, and 1 tsp of vanilla extract in a saucepan. In a separate bowl, whisk 30 grams of cornstarch with the two egg solutions (27 grams Egg Yolk Powder + 33 ml boiled water and 13 grams Whole Egg Powder Mix + 39 ml boiled water). Pour a little hot milk into the cornstarch mixture, stir quickly, then pour it all back into the milk saucepan. Cook over medium heat while stirring constantly until it thickens. Remove from heat, stir in 50 grams of margarine and 100 grams of chocolate spread until smooth. Let it cool and transfer it to a piping bag.
- Fry the Bomboloni: Heat enough cooking oil in a frying pan over low to medium heat. Fry the risen doughnut dough until it turns golden brown. Flip the doughnuts only once when one side is cooked to create a white ring around the center and prevent them from absorbing too much oil. Remove and drain.
- Fill and Serve: Once the bomboloni are cool, poke a small hole in the side using a chopstick. Squeeze a generous amount of melted chocolate custard filling into the doughnut using the piping bag, then roll the bomboloni in a bowl of powdered sugar. The sweet and fluffy bomboloni are ready to be served.