Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Delight in the classic Italian treat of Cream Bombs, also known as Bomboloni, featuring a soft, fluffy dough fried to golden perfection and filled with rich, creamy custard. These homemade Italian Cream Bombs are perfect for breakfast, dessert, or any time you crave a sweet indulgence with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 Bomboloni 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version)
- 1 tsp Salt
- 1/2 cup Granulated Sugar (Can be replaced with coconut sugar)
- 1 cup Whole Milk (Substitute with almond milk for dairy-free)
- 2 tsp Fresh Yeast (Use 1 packet of instant dried yeast if fresh is unavailable)
- 1/2 cup Sweet Butter (Margarine for dairy-free option)
- 2 Large Eggs
Frying
- 4 cups Vegetable Oil (Canola oil is a good alternative for frying)
Custard Filling
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Topping
- 1 cup Powdered Sugar
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Create a well in the center and pour in the warmed milk mixed with fresh yeast; let it foam for about 5 minutes. Mix in the butter and eggs, then knead until the dough is smooth, which should take about 8 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until it has doubled in size.
- Shape Bomboloni: Roll out the dough to about 1/2 inch thick on a lightly floured surface. Use a round cutter to cut out circles, then let them rest for a brief moment to relax the gluten, approximately 10 minutes.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until they are golden brown on all sides, approximately 2-3 minutes. Once done, place them on paper towels to drain excess oil.
- Make Custard Filling: In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract. Allow the custard to cool to room temperature before filling.
- Fill Bomboloni: Using a piping bag, carefully create a pocket in each Bombolone and fill them with the prepared custard. Finish by dusting them with powdered sugar before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Use almond milk or another plant-based milk to make the recipe dairy-free.
- Fresh yeast can be substituted with instant dried yeast—use one packet equivalent to 2 tsp fresh yeast.
- Make sure the oil is at the correct temperature to ensure even frying without absorbing too much oil.
- The custard needs to be completely cooled before filling to prevent the doughnuts from becoming soggy.
- Leftover Bomboloni can be stored in an airtight container for up to 2 days. Reheat gently before serving.
Keywords: Italian Cream Bombs, Bomboloni, Italian doughnuts, custard-filled doughnuts, fried dessert, homemade Italian desserts
