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Plum Curd Bomboloni

Plum Curd Bomboloni recipe—soft, golden donuts filled with tangy plum curd. A stunning treat for summer baking and fruit lovers.
Prep Time30 minutes
Cook Time20 minutes
Rising Time (first and second rise combined)2 hours
Total Time2 hours 50 minutes
Course: Bread, Breakfast, Brunch, Dessert, Snack
Cuisine: Italian
Keyword: bomboloni, donuts, plum curd
Servings: 14 Donuts
Calories: 320kcal
Cost: $7.50 per batch

Equipment

  • Saucepan
  • Fine mesh strainer
  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Stand mixer or hand mixer (optional)
  • Rolling Pin
  • 2 ½–3″ round cutter
  • Parchment paper squares
  • Baking Sheet
  • Kitchen towel/plastic wrap
  • Heavy-bottomed pot or Dutch oven (for frying)
  • Thermometer (candy/deep fry)
  • Slotted spoon/tongs
  • Wire cooling rack
  • Piping bag with round tip

Ingredients

Plum Curd

  • 1 lb ripe plums pitted and chopped (about 4–5 medium)
  • ½ cup sugar 100 g (adjust depending on tartness)
  • 2 Tbsp Lemon juice 30 g
  • 4 egg yolks
  • 4 Tbsp unsalted butter, cubed 56 g

Bomboloni (Fried Yeasted Donuts)

  • ¾ cup warm milk 180 g
  • 2¼ tsp active dry yeast 1 packet
  • 3 Tbsp sugar 38 g
  • 3 1/3 cups all-purpose flour (plus more for rolling) 400 g
  • ½ tsp salt
  • 2 egg yolks
  • 3 Tbsp salted butter, softened 42 g
  • Oil for frying vegetable or canola
  • granulated sugar for coating
  • A Spice Affair's Berry Magic optional added to sugar for coating

Instructions

Plum Curd Instructions:

  • In a saucepan, cook plums, sugar, and lemon juice over medium heat until very soft. Purée and strain to remove skins.
  • Return purée to the pan. Whisk egg yolks in a separate bowl. Slowly drizzle in a ladle of hot plum purée while whisking constantly to temper the yolks. Repeat with another ladle until yolks are warm, then whisk tempered yolks back into saucepan.
  • Cook gently over medium-low heat, stirring constantly, until thickened — it should coat the back of a spoon and a finger swiped through leaves a clear trail (about 12 minutes).
  • Whisk in butter until glossy. Chill completely. (Curd will thicken more as it cools.)

Bomboloni Instructions:

  • In a bowl, mix warm milk, yeast, and sugar; let sit until foamy (5–10 minutes). Stir in yolks, butter, flour, and salt. Knead until smooth, 5–8 minutes. Cover and let rise until doubled, 1–1.5 hours.
  • Check readiness: Dough should spring back slowly when poked and feel airy.
  • Roll dough out to about ½ inch thick. Cut into 2.5–3″ rounds. Place each donut on its own square of parchment paper. Repeat until all of the dough is used. Cover and let rise again until puffy, 30–40 minutes.
  • Check proofing: A gentle finger press should spring back slowly and leave a slight dent.
  • Heat oil to 350°F (175°C). Fry donuts in batches until golden, 1–2 minutes per side. Drain on a wire rack.
  • Once cool enough to handle, poke a side hole and pipe in chilled plum curd until donut just threatens to burst.
  • Roll in granulated sugar while still warm, OR dust with powdered sugar once cooled. Best enjoyed the same day.

Notes

Rise times may take longer if your kitchen is colder, or go faster if your kitchen is warmer.