Baked Bomboloni with Pandan Custard

Baked Bomboloni with Pandan Custard are a delightful fusion of Italian technique and Southeast Asian flavor. These soft, fluffy donuts are oven-baked instead of fried, filled with a rich and aromatic pandan coconut custard, and rolled in fine sugar for the perfect finish. Light, tender, and tropical, they’re a unique twist on the classic bomboloni and a perfect treat for breakfast, dessert, or anytime indulgence.

Why You’ll Love This Recipe

• Lighter than Fried: These donuts are baked, not fried, making them a healthier alternative with all the satisfaction.
• Tropical Twist: Pandan custard offers a fragrant, creamy center that’s distinctly Southeast Asian in flavor.
• Pillowy Soft Texture: The enriched dough yields a tender and airy crumb, ideal for filled donuts.
• Perfect for Any Occasion: Whether for brunch, tea time, or a festive dessert table, these donuts impress with flavor and elegance.
• Customizable and Adaptable: The filling and coatings can be varied, and the recipe can be made with plant-based or dairy ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• all-purpose flour
• sugar
• salt
• active dry yeast
• warm plant-based milk (or dairy milk)
• unsalted butter, softened
• egg
• extra melted butter (for brushing)
• fine sugar (for coating)

For the Pandan Custard:

• coconut milk
• sugar
• cornstarch
• all-purpose flour
• egg yolk
• salt
• pandan extract

Directions

1. Activate the Yeast
   In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let sit for 10 minutes until frothy.
2. Prepare the Dough
   In a large mixing bowl, combine the flour, sugar, salt, egg, and the activated yeast mixture. Mix to form a dough.
3. Knead in the softened butter until the dough becomes smooth and elastic, about 8 minutes by hand or 5 minutes with a stand mixer.
4. First Rise
   Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
5. Shape the Donuts
   Punch down the risen dough and divide it into 8–10 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet.
6. Cover and let rise again for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake the Donuts
   Bake for 12–15 minutes or until golden on top. Remove from the oven, brush with melted butter, and roll in fine sugar while still warm.
8. Make the Pandan Custard
   In a saucepan, whisk together the coconut milk, sugar, cornstarch, flour, egg yolk, and salt. Cook over medium heat, stirring constantly until thickened, about 5–7 minutes.
9. Remove from heat and stir in the pandan extract. Let cool completely before using.
10. Fill the Donuts
    Use a skewer to poke a hole in each donut. Fill a piping bag fitted with a round tip with the pandan custard and pipe into each donut until filled.
11. Serve fresh and enjoy warm or at room temperature.

Servings and Timing

• Prep Time: 25 minutes
• Rising Time: 1 hour 30 minutes
• Baking Time: 15 minutes
• Total Time: 2 hours 10 minutes
• Servings: 10 donuts
• Calories: Approximately 290 kcal per donut

Variations

• Matcha Custard: Replace pandan extract with matcha powder for a green tea variation.
• Vanilla Bean Filling: Use classic pastry cream flavored with vanilla bean or extract.
• Coconut Sugar Coating: Roll donuts in finely ground coconut sugar for extra flavor.
• Lemongrass Twist: Infuse the coconut milk with fresh lemongrass before making the custard.
• Mini Bomboloni: Make smaller donuts for bite-sized versions, adjusting baking time accordingly.

Storage/Reheating

• Storage: Store filled donuts in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
• Reheating: Warm gently in the microwave for 10–15 seconds to soften before serving.
• Freezing: Freeze unfilled, baked donuts for up to 1 month. Thaw and fill after reheating.

FAQs

Can I fry these instead of baking?

Yes, the dough works well for frying too. Heat oil to 350°F (175°C) and fry until golden brown on both sides.

What is pandan extract and where can I find it?

Pandan extract is a fragrant flavoring derived from pandan leaves, common in Southeast Asian cuisine. It’s available in Asian grocery stores or online.

Can I use dairy ingredients in this recipe?

Absolutely. Regular milk and butter can be used in both the dough and custard if dairy-free is not needed.

Why didn’t my dough rise?

Ensure your yeast is active and your environment is warm enough. The dough should be soft and slightly sticky after kneading.

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and left to rise overnight in the fridge.

Is the custard overly sweet?

No, it’s subtly sweet with a fragrant, coconut-pandan flavor. Adjust the sugar slightly to your taste if desired.

Can I use pandan paste instead of extract?

Yes, but reduce the quantity slightly, as pandan paste is more concentrated and often contains added color and sugar.

What can I use instead of coconut milk?

Whole milk or any other plant-based milk can be substituted, though the flavor will differ slightly.

How do I know when the custard is thick enough?

It should coat the back of a spoon and hold soft peaks when stirred.

What kind of piping tip is best for filling?

A small round tip works best. You can also use a filling injector or a zip-top bag with a small corner cut.

Conclusion

Baked Bomboloni with Pandan Custard are a beautiful blend of Italian indulgence and Southeast Asian charm. The light, fluffy texture of the baked donut pairs perfectly with the fragrant pandan coconut custard for a treat that’s both comforting and exotic. Whether you’re exploring new flavors or looking for a crowd-pleasing dessert with a twist, these donuts are a must-try for any home baker.

Baked Bomboloni with Pandan Custard

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Baked Bomboloni with Pandan Custard are soft, pillowy donuts filled with a creamy, fragrant pandan custard and rolled in sugar. This oven-baked twist on the classic Italian bomboloni features Southeast Asian flavors, making it a tropical, fusion dessert that’s lighter, flavorful, and utterly delightful.

• Author: Asma
• Prep Time: 25 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10 donuts
• Category: Dessert / Pastry
• Method: Baking + Filling
• Cuisine: Fusion / Southeast Asian-Inspired
• Diet: Vegetarian

Ingredients

For the Dough:

• 2 1/4 cups all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1 packet (2 1/4 tsp) active dry yeast

• 1/2 cup warm plant-based milk (or dairy milk)

• 1/4 cup unsalted butter, softened

• 1 large egg

• Extra melted butter (for brushing)

• Fine sugar (for coating)

For the Pandan Custard:

• 1 cup coconut milk

• 1/4 cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon all-purpose flour

• 1 egg yolk

• 1/4 teaspoon salt

• 1 teaspoon pandan extract

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Instructions

1. In a small bowl, activate yeast by mixing with warm milk and a pinch of sugar. Let sit for 10 minutes until frothy.

2. In a large bowl, combine flour, sugar, salt, egg, and activated yeast. Mix into a dough, then knead in softened butter until smooth and elastic (about 8 minutes).

3. Cover the dough and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

4. Punch down and divide into 8–10 equal pieces. Shape into smooth balls and place on a lined baking sheet.

5. Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).

6. Bake for 12–15 minutes or until golden. Brush warm donuts with melted butter and roll in fine sugar.

7. To make the custard, whisk coconut milk, sugar, cornstarch, flour, egg yolk, and salt in a saucepan. Cook over medium heat, stirring, until thickened. Stir in pandan extract. Let cool.

8. Fill a piping bag with custard. Use a skewer to poke a hole in each donut and pipe in the custard.

9. Serve fresh and enjoy the tropical fusion delight!

Notes

• Use pandan paste for a stronger flavor and color.

• Donuts are best eaten the same day, but can be stored in the fridge and briefly warmed before serving.

• Can be made dairy-free by using plant-based milk and butter.

• Try dusting with coconut sugar for a more caramelized flavor.

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Nutrition

• Calories: 290 kcal per donut