Italian Cream Bombs: Fried Dough Filled with Vanilla Custard Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the Bomboloni: Using a piping bag fitted with a round tip, puncture each bombolone and gently fill them with the cooled custard.
- 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
