Italian Cream Bombs Recipe

Introduction

Delicious Italian Cream Bombs, or bomboloni, are fluffy fried dough filled with a rich, velvety custard. This classic Italian dessert is a delightful treat perfect for any occasion, combining a golden, crispy exterior with a creamy, sweet center.

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk (warm)
• 1 tbsp Fresh Yeast or Instant Dried Yeast
• 1/4 cup Sweet Butter
• 2 large Eggs
• Vegetable Oil for frying
• 2 cups Whole Milk (for custard)
• 5 large Egg Yolks
• 1/2 cup Sugar (for custard)
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, and granulated sugar. Make a well in the center and add the warm milk mixed with yeast. Let it sit for 5 to 10 minutes until foamy.
2. Step 2: Add sweet butter and eggs to the bowl and mix until combined. Knead the dough for about 8 minutes until it becomes smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover with a damp cloth, and leave it in a warm place to rise until doubled in size, about 90 minutes.
4. Step 4: Roll out the risen dough to ½-inch thickness. Use a round cutter to cut out circles. Arrange them on a lined tray, cover lightly, and let rest for 10 minutes.
5. Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry each dough circle until golden brown on both sides, about 3 to 4 minutes. Drain on paper towels.
6. Step 6: For the custard, heat 2 cups of whole milk in a saucepan over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk to the egg mixture to temper it.
7. Step 7: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let custard cool completely.
8. Step 8: Using a piping bag fitted with a round tip, puncture each fried dough and fill with the cooled custard. Dust with powdered sugar before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use fresh yeast for a more traditional flavor, but instant dried yeast works well and is more convenient.
• If you like, add a pinch of lemon zest or cinnamon to the custard for extra aroma and taste.
• Make sure the oil temperature stays consistent to ensure an even, golden fry without absorbing too much oil.
• For a lighter version, try baking the dough rounds instead of frying and then fill with custard.

Storage

Store any leftover cream bombs in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave for a few seconds, but avoid overheating to preserve their texture. It’s best to consume them fresh for optimal flavor and crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with instant dried yeast using about one-third of the amount. Make sure to activate it in the warm milk as described in the recipe.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can use a resealable plastic bag with a small corner snipped off to fill the bombs with custard.

Italian Cream Bombs Recipe

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4.6 from 91 reviews

Delicious Italian Cream Bombs, or bombolones, are a delightful fried dough pastry filled with creamy vanilla custard. This irresistible dessert features a light, fluffy dough that’s fried to golden perfection and generously filled with smooth custard, making it a must-try indulgence for any sweet tooth.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 Bombolones 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

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Dough

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk, warm
• 1 tbsp Fresh Yeast or Instant Dried Yeast
• 1/4 cup Sweet Butter, softened
• 2 large Eggs
• Vegetable Oil for frying

Custard Filling

• 2 cups Whole Milk
• 5 large Egg Yolks
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract

Instructions

1. Prepare the Dough: In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Create a well in the center and add warm milk mixed with yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated. Then, mix in softened sweet butter and eggs until combined. Knead the dough for about 8 minutes until smooth and elastic.
2. First Rise: Transfer the kneaded dough into a greased bowl, cover it with a damp cloth, and place it in a warm spot. Allow the dough to rise until it has doubled in size, approximately 90 minutes.
3. Shape the Dough: Once risen, roll out the dough to about ½ inch thickness. Use a round cutter to cut out circles. Place these circles on a lined tray, lightly cover them, and let them rest for about 10 minutes to slightly proof.
4. Fry the Bombolones: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough round in the hot oil until golden brown on both sides, about 3-4 minutes. Remove them and drain on paper towels to remove excess oil.
5. Make the Custard Filling: In a saucepan, heat 2 cups of whole milk over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture to temper it, then return the mixture to the saucepan over medium heat. Cook, stirring constantly until the custard thickens. Remove from heat and stir in vanilla extract. Let the custard cool completely before use.
6. Fill the Bombolones: Using a piping bag fitted with a round tip, puncture each bombolone and gently fill it with the cooled custard. Once filled, dust the bombolones with powdered sugar.
7. Serve: Enjoy the Italian Cream Bombs warm or allow them to cool to room temperature before serving for a delicious dessert experience.

Notes

• Ensure the milk used to activate the yeast is warm, not hot, to avoid killing the yeast.
• Knead the dough thoroughly until it’s smooth and elastic for the best texture.
• Maintain the oil temperature at 350°F (175°C) for ideal frying—too hot will burn the dough, too cold will make it greasy.
• Cool the custard completely before filling to prevent the dough from becoming soggy.
• Use a deep pot or fryer for even frying and safety.
• Powdered sugar can be added just before serving for freshness.
• These bombolones are best enjoyed the same day but can be stored and reheated gently.

Keywords: Italian Cream Bombs, bombolones, custard filled doughnuts, fried dessert, Italian dessert, cream filled bomboloni