By Rajlakshmi
June 9, 2026
Everyone loves desserts from around the world. One such dessert is the bombolini, a soft cream-filled Italian brioche doughnut with origins in Austria. What’s interesting is that you can customise the centre filling with vanilla, chocolate or anything else you like!
2 cups bread flour 2 cups all-purpose flour 3 large eggs 90g butter ½ cup granulated sugar ½ cup lukewarm milk ½ tsp vanilla paste 2 ¼ tsp fast action yeast 1 pinch of salt Caster sugar, as needed 5 egg yolks ½ litre of milk ¼ cup cornstarch ½ cup sugar 1 vanilla bean Zest of 1 lemon
In a mixing bowl, add yeast, flour and sugar. Stir it in. Add the butter and eggs.
Add the lukewarm milk and vanilla bean extract. Add salt. Knead for 10 minutes until dough is smooth and elastic.
Place dough on a clean surface. Shape it into a smooth ball. Place in a clean, oil-greased bowl. Cover with plastic wrap and leave to proof for 3-2 hours.
Roll out dough into a rectangle. Cut out doughnut shapes and lay them on baking paper over a baking tray. Cover with plastic wrap and let it proof.
Heat a pot with oil. Deep-fry raw doughnuts until golden brown. Let it cool. Make an incision in the middle of each.
Combine egg yolk, sugar, milk, vanilla and lemon zest together. Whisk until smooth. Simmer in a saucepan until thick.
Transfer to a bowl and let it cool. Add to piping bag. Pipe into each doughnut. Serve bombolinis!