Name: Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 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; 4 cups Vegetable Oil (Canola oil is a good alternative for frying); 2 cups Milk; 1/3 cup Sugar; 3 tbsp Cornstarch; 1 tsp Vanilla Extract; 1 cup Powdered Sugar

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Introduction

Experience the delight of Italian Cream Bombs, also known as Bomboloni—soft, fluffy doughnuts filled with creamy custard and dusted with powdered sugar. This recipe guides you through making these delectable treats from scratch, perfect for impressing family and friends.

The image shows four round cream buns on a white plate lined with white parchment paper. Each bun has two golden-brown layers with a thick white cream filling sandwiched in the middle. The top layer of each bun is lightly dusted with powdered sugar, giving a soft white coating. On top of every bun, there is a small cluster of delicate white flowers with green leaves, adding a fresh and decorative touch. The plate sits on a white marbled surface, enhancing the clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 cups Vegetable Oil (canola oil is a good alternative for frying)
For the Custard Filling:
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
1 cup Powdered Sugar (for dusting)

Instructions

Step 1: 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.
Step 2: Mix in the butter and eggs. Knead the mixture until the dough is smooth, which should take about 8 minutes.
Step 3: Shape the dough into a ball, place it in a greased bowl, and cover with a clean cloth. Let it rise in a warm place for about 90 minutes, or until doubled in size.
Step 4: Roll out the dough to about 1/2 inch thickness on a lightly floured surface. Use a round cutter to cut out circles, then let them rest briefly.
Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until golden brown on all sides, about 2-3 minutes. Drain on paper towels.
Step 6: Prepare the custard filling by mixing milk, sugar, cornstarch, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly until thickened. Let cool.
Step 7: Using a piping bag, create a pocket in each fried doughnut and fill with the custard. Dust generously with powdered sugar before serving.

Tips & Variations

For a dairy-free version, substitute milk with almond milk and butter with margarine. Use coconut sugar in place of granulated sugar if preferred.
Make sure the oil temperature stays consistent to avoid greasy or undercooked bomboloni.
Try filling your bombs with jam or chocolate spread for a delicious twist.

Storage

Store bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days; reheat gently in the oven to regain softness. Filled bomboloni are best enjoyed fresh.

How to Serve

The image shows seven round, golden-brown buns arranged closely on white parchment paper on a white plate with a thin brown edge. Each bun has a light dusting of powdered sugar on top, with some small crumb-like pieces scattered as well. The buns have a soft, smooth texture with a slight shine on the surface, and the powdered sugar adds a snowy white contrast. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried yeast instead of fresh yeast?

Yes, substitute 2 tsp fresh yeast with one packet (about 2 1/4 tsp) of instant dried yeast. Activate it in the warm milk before mixing with the flour.

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

Use a thermometer to keep the oil at 350°F (175°C). Alternatively, drop a small piece of dough into the oil; it should rise to the surface and turn golden within a few minutes.