Italian Cream Bombs Recipe

Introduction

Delicious Italian Cream Bombs, also known as bomboloni, are soft, fried doughnuts filled with rich vanilla custard. This delightful treat combines a tender, golden exterior with a creamy, sweet center—perfect for sharing or indulging on your own.

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk (warm, for activating yeast)
• 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
• 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 until foamy, about 5 to 10 minutes.
2. Step 2: Mix in the sweet butter and eggs, then knead the dough for about 8 minutes until it becomes smooth and elastic.
3. Step 3: Transfer the dough into a greased bowl, cover with a damp cloth, and place in a warm area. Let it rise until doubled in size, roughly 90 minutes.
4. Step 4: Roll the risen dough out to ½ inch thickness. Use a round cutter to cut out circles and place 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 round carefully until golden brown on both sides, about 3 to 4 minutes. Drain on paper towels.
6. Step 6: To make the custard, heat 2 cups of whole milk over medium heat. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the hot milk to temper the eggs, then return the mixture to the heat and cook until thickened. Remove from heat and stir in vanilla extract. Allow to cool completely.
7. Step 7: Using a piping bag with a round tip, puncture each bombolone and fill with the cooled custard. Dust with powdered sugar before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use room temperature eggs and warm milk to ensure proper yeast activation and smooth dough.
• For a fruity twist, add a spoonful of jam or lemon curd along with or instead of custard filling.
• Maintain oil temperature around 350°F to avoid greasy or undercooked doughnuts.
• Sprinkle with cinnamon sugar instead of powdered sugar for extra flavor.

Storage

Store leftover cream bombs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days; bring to room temperature before serving. Reheat gently in a warm oven or microwave to revive softness, but avoid overheating to prevent the custard from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with instant dried yeast. Use about half the amount of dried yeast compared to fresh, and follow the same activation process with warm milk.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy and light. Pressing it gently with your finger should leave an indent that slowly springs back.

Italian Cream Bombs Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

Delicious Italian Cream Bombs, also known as Bomboloni, are fluffy fried doughnuts filled with a rich, creamy vanilla custard. These golden, pillowy treats are perfect for dessert or a special breakfast, combining a crisp exterior with a delicate, smooth filling.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 bomboloni 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 3 cups All-Purpose Flour (Provides structure and absorbs moisture)
• 1 tsp Salt (Enhances flavor)
• 1/4 cup Granulated Sugar (Adds sweetness)
• 1 cup Whole Milk (Activates yeast)
• 1 tbsp Fresh Yeast or Instant Dried Yeast (Leavening agent)
• 1/4 cup Sweet Butter (Infuses richness)
• 2 large Eggs (Adds structure and moisture)
• Vegetable Oil for frying (Achieves golden exterior)

Custard Filling

• 2 cups Whole Milk (Forms the base of your custard)
• 5 large Egg Yolks (Contributes to filling)
• 1/2 cup Sugar (Sweetens the custard)
• 1/4 cup Cornstarch (Thickens custard)
• 1 tsp Vanilla Extract (Adds flavor depth)

Instructions

1. Preparation: In a large mixing bowl, mix the all-purpose flour, salt, and granulated sugar. Create a well in the center and add warm milk combined with yeast. Let the mixture sit for 5-10 minutes until foamy, activating the yeast.
2. Make the Dough: Mix in the sweet butter and eggs into the yeast mixture until combined. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic.
3. First Rise: Transfer the kneaded dough to a greased bowl, cover it with a damp cloth, and place it in a warm area. Let it rise until doubled in size, approximately 90 minutes.
4. Shape Bomboloni: Roll the dough out to a ½ inch thickness. Use a round cutter to cut out circles, placing them on a lined tray. Lightly cover and let them rest for about 10 minutes.
5. Fry the Dough: Heat vegetable oil in a deep pot to 350°F (175°C). Fry each dough circle carefully, cooking until golden brown on both sides for about 3-4 minutes. Remove and drain on paper towels to remove excess oil.
6. Prepare the Custard: Heat 2 cups of whole milk in a saucepan over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture to temper it, then return everything to the saucepan and cook over medium heat until thickened. Remove from heat and stir in vanilla extract. Allow the custard to cool completely.
7. Fill the Bomboloni: Using a piping bag fitted with a round tip, carefully puncture each fried dough bubble and fill with the cooled custard filling.
8. Serve: Dust the filled bomboloni with powdered sugar before serving. Enjoy them warm or at room temperature.

Notes

• Ensure the oil temperature is steady at 350°F for even frying and to avoid greasy bomboloni.
• Cool the custard completely before filling to prevent it from melting the doughnuts.
• Use fresh yeast for best flavor, but instant dried yeast works well too.
• Dough can be prepared the night before and refrigerated for slower fermentation for more depth of flavor.
• Substitute whole milk with lactose-free milk for a lower lactose option.

Keywords: Italian cream bombs, Bomboloni, fried doughnuts, custard filled doughnuts, Italian dessert, homemade doughnuts, creamy filling