Italian Cream Bombs: Fried Dough Filled with Vanilla Custard Recipe

Introduction

Delicious Italian Cream Bombs, also known as bomboloni, are a delightful fried dough pastry filled with rich, creamy custard. Crispy on the outside and soft inside, they make a perfect treat for any dessert lover looking to embark on a simple yet indulgent baking adventure.

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk
• 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 flour, salt, and granulated sugar. Create a well in the center and add warm milk mixed with yeast. Let it sit until foamy, about 5-10 minutes.
2. Step 2: Mix in sweet butter and eggs until combined. Knead the dough for about 8 minutes until it becomes smooth and elastic.
3. Step 3: Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 90 minutes.
4. Step 4: Roll out the dough to ½ inch thickness and use a round cutter to cut circles. Place on a lined tray, cover lightly, and rest for 10 minutes.
5. Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds until golden brown on both sides, about 3-4 minutes. Drain on paper towels.
6. Step 6: To make custard, heat 2 cups of milk over medium heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk in hot milk to temper the eggs.
7. Step 7: Return custard mixture to medium heat and cook until thickened. Remove from heat and stir in vanilla extract. Let cool completely.
8. Step 8: Using a piping bag with a round tip, fill each fried dough ball with cooled custard. Dust with powdered sugar and serve warm or at room temperature.

Tips & Variations

• Use instant dried yeast for convenience and a slightly quicker rise time.
• Try filling the bombs with chocolate ganache or jam for a tasty variation.
• Make sure the oil stays at the right temperature to avoid greasy bomboloni.

Storage

Store leftover cream bombs in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 3 days, but allow them to come to room temperature before serving. Reheat gently in a warm oven to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of fresh yeast?

Yes, active dry yeast can be used. Be sure to activate it in warm milk before adding it to the flour mixture.

How do I know when the oil is the right temperature for frying?

Use a thermometer to maintain the oil at 350°F (175°C), or test by dropping a small piece of dough into the oil—it should sizzle and rise to the surface quickly without browning too fast.

Italian Cream Bombs: Fried Dough Filled with Vanilla Custard Recipe

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4.6 from 139 reviews

Delicious Italian Cream Bombs, also known as Bomboloni, are soft, fluffy fried dough treats filled with a rich, creamy vanilla custard. These delightful desserts feature a golden exterior with a smooth, sweet filling, making them a must-try adventure for any dessert lover.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 bomboloni 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

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For the 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

For the 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. 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 it sit until foamy, about 5-10 minutes. Then, mix in sweet butter and eggs until combined. Knead the dough for about 8 minutes until it becomes 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 area. Allow it to rise until doubled in size, roughly 90 minutes.
3. Shape the Dough: After the dough has risen, roll it out to a thickness of ½ inch and use a round cutter to cut out circles. Place the circles on a lined tray, cover them lightly, and let them rest for about 10 minutes.
4. Fry the Dough: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each round of dough until they turn golden brown on both sides, which should take about 3-4 minutes. Drain them on paper towels.
5. Prepare the Custard Filling: In a saucepan, heat whole milk over medium heat. In another bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the hot milk to temper the egg mixture. Return the mixture to medium heat, cooking until it thickens, then remove from heat and stir in vanilla extract. Let it cool completely.
6. Fill the Bomboloni: Using a piping bag fitted with a round tip, puncture each bombolone and gently fill them with the cooled custard.
7. Finish and Serve: Finally, dust with powdered sugar before serving. Enjoy warm or allow them to cool to room temperature.

Notes

• Ensure the milk used for activating yeast is warm but not hot to avoid killing the yeast.
• Use a deep pot with a thermometer to maintain consistent oil temperature for even frying.
• Let the custard cool completely before filling to prevent the dough from becoming soggy.
• You can substitute fresh yeast with instant dried yeast for convenience.
• Serve bomboloni fresh for the best texture; they can be reheated briefly before serving.

Keywords: Italian cream bombs, bomboloni, fried dough dessert, custard filled donuts, Italian dessert