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Berliner Boules (Bomboloni) with Pastry Cream

Soft, pillowy, sugar-coated doughnuts filled with luscious pastry cream — Berliner Boules, also known as Bomboloni in Italy, are a beloved treat across Europe. Unlike ring doughnuts, these are perfectly round, fried until golden, rolled in sugar, and filled generously with creamy custard. Here’s a detailed, step-by-step guide to making them at home.

Ingredients

For the Dough

500 g (4 cups) bread flour
60 g (1/3 cup) sugar
8 g (1 tsp) salt
7 g (2 tsp) instant dry yeast
200 ml (¾ cup + 2 tbsp) warm milk
2 large eggs
60 g (¼ cup) softened butter

For the Pastry Cream

500 ml (2 cups) whole milk
5 large egg yolks
120 g (½ cup + 1 tbsp) sugar
40 g (⅓ cup) cornstarch
1 tsp vanilla extract (or ½ vanilla bean)
30 g (2 tbsp) butter

For Coating

150 g (¾ cup) granulated sugar
(Optional) 1 tsp cinnamon mixed with sugar

Step-by-Step Method

1. Prepare the Dough

In a large bowl, mix warm milk with yeast and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
Add the eggs, remaining sugar, and salt, whisking gently.
Gradually add flour and mix until a shaggy dough forms.
Knead by hand (10 minutes) or with a stand mixer (6–7 minutes) until smooth.
Incorporate softened butter a little at a time and knead until the dough is elastic and glossy.
Place in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

2. Shape the Boules

Punch down the dough and roll it to about 1.5 cm (½ inch) thick.
Cut out circles using a round cutter (6–7 cm / 2.5 inches).
Place them on parchment-lined trays, cover lightly, and let rise again for 45–60 minutes until puffy.