These baked Italian doughnuts, also known as Bomboloni, are a protein-packed, healthy twist on the traditional Sicilian treat. They are pillowy-soft and filled with a creamy, protein-rich custard. Perfect for a breakfast treat or a pre/post-workout snack that feels like dessert.
Yields: Approx. 10 Bomboloni
Prep time: 20 mins + 2 hours rising time
Bake time: 12-15 mins
Ingredients
For the High-Protein Dough:
1 ½ cups (210g) All-Purpose Flour (or a mix of A-P and 1-to-1 gluten-free baking flour)
¾ cup (180g) Plain Non-Fat or Low-Fat Greek Yogurt (make sure it's thick)
3 tbsp Granulated Sugar (or your preferred granulated sweetener)
1 large Egg (room temperature)
1 tbsp (14g) Butter, melted and cooled
2 tsp Instant Yeast
¼ tsp Salt
Optional: 1 scoop (approx. 30g) of Vanilla or Unflavored Whey Protein Powder
For the High-Protein Vanilla Bean Custard Filling:
1 ½ cups (360ml) Milk (dairy or soy)
¾ cup (180g) Plain Non-Fat Greek Yogurt
¼ cup (approx. 35g) Powdered Vanilla Protein Powder (e.g., Whey or Casein)
2 large Egg Yolks
3 tbsp Cornstarch
1 tbsp Sugar (or granulated sweetener)
1 tsp Vanilla Paste or 1 Vanilla Bean, split and seeds scraped
For the Topping:
Powdered Sugar (for dusting)
Or a mix of powdered sugar and finely ground almonds
Instructions
Step 1: Make the High-Protein Dough
Activate Yeast: Warm the melted butter and 2 tbsp of water. Stir in the sugar and instant yeast. Let sit for 5-10 minutes until frothy.
Mix: In a large bowl or a stand mixer fitted with a dough hook, combine the flour, protein powder (if using), and salt.
Combine: Add the activated yeast mixture, the Greek yogurt, and the egg to the flour.
Knead: Mix on low speed until a dough forms, then knead for 8-10 minutes until the dough is smooth and elastic. The dough should be slightly tacky but not sticky.
Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 - 2 hours, or until it has doubled in size.
Step 2: Make the High-Protein Custard Filling
Heat Milk: While the dough rises, prepare the custard. In a small saucepan, heat the milk over medium-low heat until it's just about to simmer. Stir in the vanilla paste or scraped bean. Remove from heat.
Whisky-Yo: In a separate medium bowl, vigorously whisk together the Greek yogurt, egg yolks, protein powder, cornstarch, and sugar until the mixture is completely smooth.
Temper: Slowly, while whisking constantly, pour about half of the hot milk into the egg/yogurt mixture to temper the eggs.
Thicken: Pour the tempered mixture back into the remaining hot milk in the saucepan. Return to low heat and cook, stirring constantly, until the custard thickens significantly.
Cool: Remove from heat and cover the custard with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Let cool completely before filling.
Step 3: Shape and Bake the Bomboloni
Shape: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Gently punch down the risen dough and roll it out on a lightly floured surface to about ¾-inch (2cm) thickness.
Cut: Use a 2.5-inch to 3-inch round cutter to cut out circles. Re-roll scraps to make more, but don't overwork the dough.
Second Rise: Arrange the circles on the prepared baking sheet. Cover lightly with plastic wrap and let rise again in a warm place for about 30-45 minutes. They should feel puffy.
Bake: Remove the plastic wrap and bake for 12-15 minutes, or until the tops are a light golden brown. They should be soft and light.
Cool & Dust: Transfer the baked bomboloni to a cooling rack. Dust lightly with powdered sugar while still warm.
Step 4: Fill and Serve
Prep Filling: Once the bomboloni are cool enough to handle, use a chopstick, a small knife, or a metal straw to make a canal for the filling on the side of each doughnut.
Fill: Transfer the cooled high-protein custard to a piping bag fitted with a medium star or round tip. Insert the tip into the hole and pipe in the filling until the bomboloni feels full.
Finish: Serve immediately. These are best the day they are made.
Fitness Tips & Variations:
Gluten-Free: For a gluten-free version, use a reliable 1-to-1 gluten-free baking flour blend with xanthan gum.
Flour Blend: Replacing a third of the flour with finely ground almond flour adds healthy fat and a lovely nutty flavor, similar to the dusting in the photo.
Storage: Store any filled leftovers in the refrigerator for up to 2 days. Reheat gently in an air fryer or low-temp oven.
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