Description
Bomboloni are soft, pillowy Italian doughnuts filled with rich pistachio custard. Lightly fried until golden and rolled in sugar, they deliver a perfect balance of airy dough, creamy nutty filling, and delicate sweetness. A luxurious bakery-style treat perfect for dessert, brunch, or special occasions.
Ingredients
For the Pistachio Custard
- ½ cup unsalted pistachios, shelled
- 1 teaspoon honey
- 3 teaspoons vegetable oil
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 large egg yolks
- ½ cup granulated sugar
- ½ cup all-purpose flour
For Frying
- Vegetable oil (enough for deep frying)
For Rolling
- ½ cup granulated sugar
Instructions
Blend pistachios, honey, and vegetable oil into a smooth paste.
In a saucepan, heat milk, vanilla, and salt until steaming (do not boil).
In a bowl, whisk egg yolks and sugar until pale. Add flour, then slowly whisk in hot milk mixture.
Return mixture to the pan and cook over medium heat, stirring constantly until thickened.
Stir in pistachio paste until smooth. Remove from heat and cool completely.
Heat oil to 350°F (175°C). Fry doughnuts until golden brown on both sides. Drain on paper towels.
Roll warm doughnuts in granulated sugar.
Once cooled slightly, pipe pistachio custard into each doughnut.
Notes
- Custard must be fully cooled before filling to avoid melting.
- Maintain oil temperature for light, non-greasy doughnuts.
- For stronger flavor, lightly toast pistachios before blending.
- Prep Time: 40 minutes (+ proofing if using dough base)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 doughnut
- Calories: 260 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Bomboloni, Pistachio Custard, Doughnuts, Pistachio Dessert, Fried Doughnuts