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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/italian-cream-bombs-recipe/