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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.

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

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.

 

 

Nutrition

Find it online: https://yumfoodusa.com/baked-bomboloni-with-pandan-custard/