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Italian Cream Bombs Recipe

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★★★★★

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.

Ingredients

Scale

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

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