These Baked Pandan Bomboloni are a fresh take on traditional Italian doughnuts, bringing in a delightful Southeast Asian flair. Rather than deep-frying, these pillowy treats are oven-baked, which makes them lighter yet equally indulgent. The dough is soft and tender, infused with pandan extract, and filled with a smooth, creamy pandan coconut custard that melts in your mouth. The subtle floral notes of pandan pair perfectly with the tropical richness of coconut milk, giving each bite a fragrant and comforting experience. Whether you’re preparing an after-school snack, a weekend baking project, or a sweet surprise for a special occasion, this recipe offers a vibrant, healthier twist on classic bomboloni—ideal for both curious palates and health-conscious dessert lovers.

Full Recipe:

Ingredients

• 2 cups (250 g) all-purpose flour

• 3 tbsp (37 g) sugar

• 1/2 tsp salt

• 1 tsp instant yeast

• 1/4 cup (60 ml) whole milk (lukewarm)

• 1/4 cup (60 ml) heavy cream

• 1 large egg

• 1/2 tsp pandan extract

• 2 tbsp (28 g) unsalted butter, softened

For the Pandan Custard Filling:

• 2 egg yolks

• 1/4 cup (50 g) sugar

• 1 tbsp cornstarch

• 3/4 cup (180 ml) coconut milk

• 1/2 tsp pandan extract

• Pinch of salt

For Topping:

• Melted butter for brushing

• Granulated sugar for dusting

Directions

• In a mixing bowl, combine flour, sugar, salt, and yeast.

• In a separate bowl, mix lukewarm milk, cream, egg, and pandan extract. Add to the dry ingredients.

• Mix until a dough forms, then knead in softened butter until smooth and elastic.

• Cover and let rise for about 1 hour or until doubled in size.

• Punch down the dough and divide it into equal portions. Roll each into a ball.

• Arrange dough balls on a baking tray lined with parchment. Let rise again until puffy.

• Bake at 350°F (175°C) for 15–18 minutes or until golden brown.

• While cooling, prepare the pandan custard by whisking yolks, sugar, and cornstarch in a saucepan.

• Gradually add coconut milk and pandan extract. Cook over medium heat until thickened.

• Transfer custard to a piping bag once cooled.

• Make a small incision in each bomboloni and fill with custard.

• Brush tops with melted butter and roll in sugar.

Nutrients

• Calories: ~180 kcal per piece

• Fat: 7g

• Carbohydrates: 25g

• Sugar: 10g

• Protein: 3g

• Fiber: 1g

• Sodium: 100mg

Why This Recipe Stands Out

This recipe stands out not only because of its inventive flavor combination but also due to its healthier approach to a traditionally indulgent dessert. Bomboloni are usually deep-fried, giving them a rich and greasy profile. In contrast, these are baked, making them lighter and easier to enjoy without sacrificing the pillowy texture. The use of pandan extract introduces a Southeast Asian aroma that is rarely found in Western-style pastries, making these bomboloni both exotic and approachable.

The vibrant green custard filling not only tastes incredible but also adds a visual surprise when bitten into, making them perfect for parties, family gatherings, or back to school treats that kids will love. They’re creative, colorful, and slightly more nutritious than their fried counterparts, while still feeling special enough for dessert or celebration.

Another reason this recipe is unique is the combination of homemade dough and custard. Many shortcuts exist using premade fillings or doughs, but taking the time to make both components from scratch results in a far more flavorful and satisfying experience. Each bite offers a medley of tender bread, fragrant filling, and sweet sugar coating—a treat that truly captures the essence of homemade comfort food with a gourmet twist.

The Benefits of the Ingredients

Pandan, often referred to as the “vanilla of Southeast Asia,” not only lends a naturally vibrant green color but also contributes a sweet, grassy aroma that elevates any dessert. Coconut milk, a key player in the custard filling, provides a creamy texture and rich flavor while also being dairy-free, making the dessert more accessible. The dough base includes milk, eggs, and butter, which ensure a soft crumb and rich flavor. Additionally, since these bomboloni are baked instead of fried, they contain less oil and are easier to digest—great for those watching their fat intake without wanting to compromise on taste. All of these components come together to create a wholesome dessert that tastes indulgent without the guilt.

Cooking Tips

When working with yeast, always ensure your milk is lukewarm—not hot—or you risk killing the yeast. If your dough doesn’t rise as expected, try placing it in a slightly warmed oven or near a sunny window to help it along. Proofing is crucial for achieving that soft, airy interior.

Kneading thoroughly is important to develop gluten, which gives the dough its elasticity. You’ll know it’s ready when the dough is smooth and springs back when pressed.

When preparing the custard, stir constantly over medium heat to prevent it from curdling. For an extra smooth texture, strain the finished custard before transferring it to the piping bag. You can even chill it slightly to firm it up, making piping easier.

For the sugar coating, apply it while the bomboloni are still warm so the sugar adheres well. You can also infuse the granulated sugar with vanilla or citrus zest for added flavor.

Serving Suggestions

These pandan-filled bomboloni are best enjoyed slightly warm, right after filling. Serve them with hot beverages like jasmine tea, coffee, or even a spiced chai to enhance the dessert’s aromatics. For an extra indulgent treat, pair them with coconut whipped cream or a drizzle of sweetened condensed milk.

If you’re making them for a special brunch, consider plating them with sliced mango, lychee, or kiwi to complement the tropical flavors. For back to school snacks, wrap each bomboloni individually in parchment paper and tuck them into a lunchbox with a cold pack to keep the custard fresh until lunchtime.

You can also switch up the filling. Try ube jam, matcha cream, or even Nutella for variation. These bomboloni make thoughtful edible gifts when boxed in a clear container and tied with a ribbon—perfect for birthdays, holidays, or teacher appreciation days.

Conclusion

Baked Pandan Bomboloni are a brilliant marriage of Italian technique and Southeast Asian flavor. Their fluffy texture, vibrant green custard, and aromatic pandan notes make them memorable and exciting, especially for those looking to try something outside the usual dessert lineup. Because they’re baked, not fried, they’re lighter and less oily, yet still packed with flavor and decadence.

Their versatility means they’re ideal for various occasions—from casual afternoon treats to more festive celebrations. And with a custard that’s creamy yet dairy-light, and a dough that’s satisfying without being heavy, they strike the perfect balance between indulgence and comfort.

Incorporating cultural fusion into baking is more than just a trend—it’s a celebration of flavors that connects us across the globe. Whether you’re introducing pandan to someone for the first time or rekindling your own nostalgia for Southeast Asian sweets, these bomboloni make an unforgettable impression. A colorful, fluffy, and custard-filled delight that truly earns a spot in your dessert repertoire—and maybe even in your next lunchbox surprise.