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In a bowl, combine the warm water, 40 g sugar, and instant yeast. Whisk them together and let the mixture rest for 5 minutes to activate the yeast.

Add the condensed milk and vanilla extract to the wet mixture. Whisk again to combine thoroughly.

In a separate large bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt until well combined.

Pour the wet mixture into the dry ingredients. Combine and knead the dough by hand on a clean surface until it becomes smooth.

Gradually add the whipped unsalted butter to the dough in two additions, incorporating each addition fully with a spatula or by kneading. Continue to knead the dough for 10-12 minutes until it is soft and passes the windowpane test (you should be able to stretch a small piece of dough thinly enough to see through it without tearing).

Place the kneaded dough in a clean bowl, cover it with cling wrap, and let it proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.

While the dough is proofing, prepare the Eggless Vanilla Pastry Cream. In a bowl, whisk together 40 g sugar, cornflour, and milk powder with a small amount of the 250 ml full-fat milk to create a smooth slurry.

Heat the remaining full-fat milk in a saucepan over medium heat until it is hot but not boiling.

Gradually whisk the slurry into the hot milk in the saucepan. Continue to cook, stirring continuously, until the cream thickens and becomes glossy.

Remove the pastry cream from the heat and stir in the 20 g butter and vanilla. Transfer the cream to a clean bowl, cover the surface with cling film to prevent a skin from forming, and chill completely in the refrigerator.

Once the dough has doubled, gently degas it by pressing out the air. Divide the dough into 6 g balls. Roll each portion tightly between your palms to form smooth, uniform balls.

Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Proof again for 45-60 minutes until they are airy and have increased in size.

Preheat your air fryer to 160°C. Cook the bomboloni in batches for 7-8 minutes, or until golden brown and cooked through. Alternatively, deep fry at 165-170°C until golden.

Let the bomboloni cool slightly before filling.

Prepare the caramel. In a saucepan, combine 150 g sugar and 30 g water. Heat over medium heat without stirring until the mixture reaches a light amber color. Remove from heat immediately as it will continue to darken.

Transfer the chilled pastry cream to a piping bag fitted with a small round nozzle. Insert the nozzle into the side of each bomboloni and fill with pastry cream.

Immediately dip the tops of the filled bomboloni into the warm caramel. Let the caramel set for 10-15 minutes, allowing it to crack.

Serve and enjoy the crunchy caramel shell and creamy vanilla center.


In a bowl, combine the warm water, 40 g sugar, and instant yeast. Whisk them together and let the mixture rest for 5 minutes to activate the yeast.

Add the condensed milk and vanilla extract to the wet mixture. Whisk again to combine thoroughly.

In a separate large bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt until well combined.

Pour the wet mixture into the dry ingredients. Combine and knead the dough by hand on a clean surface until it becomes smooth.

Gradually add the whipped unsalted butter to the dough in two additions, incorporating each addition fully with a spatula or by kneading. Continue to knead the dough for 10-12 minutes until it is soft and passes the windowpane test (you should be able to stretch a small piece of dough thinly enough to see through it without tearing).

Place the kneaded dough in a clean bowl, cover it with cling wrap, and let it proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.

While the dough is proofing, prepare the Eggless Vanilla Pastry Cream. In a bowl, whisk together 40 g sugar, cornflour, and milk powder with a small amount of the 250 ml full-fat milk to create a smooth slurry.

Heat the remaining full-fat milk in a saucepan over medium heat until it is hot but not boiling.

Gradually whisk the slurry into the hot milk in the saucepan. Continue to cook, stirring continuously, until the cream thickens and becomes glossy.

Remove the pastry cream from the heat and stir in the 20 g butter and vanilla. Transfer the cream to a clean bowl, cover the surface with cling film to prevent a skin from forming, and chill completely in the refrigerator.

Once the dough has doubled, gently degas it by pressing out the air. Divide the dough into 6 g balls. Roll each portion tightly between your palms to form smooth, uniform balls.

Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Proof again for 45-60 minutes until they are airy and have increased in size.

Preheat your air fryer to 160°C. Cook the bomboloni in batches for 7-8 minutes, or until golden brown and cooked through. Alternatively, deep fry at 165-170°C until golden.

Let the bomboloni cool slightly before filling.

Prepare the caramel. In a saucepan, combine 150 g sugar and 30 g water. Heat over medium heat without stirring until the mixture reaches a light amber color. Remove from heat immediately as it will continue to darken.

Transfer the chilled pastry cream to a piping bag fitted with a small round nozzle. Insert the nozzle into the side of each bomboloni and fill with pastry cream.

Immediately dip the tops of the filled bomboloni into the warm caramel. Let the caramel set for 10-15 minutes, allowing it to crack.

Serve and enjoy the crunchy caramel shell and creamy vanilla center.
