Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Classic Italian Cream Bombs, also known as Bomboloni, are fluffy fried doughnuts filled with rich vanilla custard and dusted with powdered sugar. This irresistible treat combines a soft, pillowy dough with a smooth, creamy filling, perfect for dessert or any sweet craving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 Bomboloni 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
For the Dough
- 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
For Dusting
- 1 cup Powdered Sugar
Instructions
- Prepare the Dough: 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. Mix in the butter and eggs, then knead until the dough is smooth, approximately 8 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until doubled in size.
- Shape Bomboloni: Roll out the dough to about 1/2 inch thickness on a lightly floured surface. Use a round cutter to cut circles, then let them rest briefly to relax the gluten.
- Fry Bomboloni: 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 to remove excess oil.
- Prepare Custard Filling: In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract. Let cool slightly.
- Fill Bomboloni: Using a piping bag, inject the custard filling into each fried bombolone by creating a pocket inside. Dust the filled bombs generously with powdered sugar before serving.
Notes
- Use fresh yeast for best results, but instant yeast can be substituted with slight adjustments in proofing time.
- Oil temperature is crucial; maintain 350°F to ensure the dough cooks evenly and absorbs minimal oil.
- The custard filling can be flavored with other extracts like almond or lemon for variation.
- For gluten-free versions, choose a blend specifically for baking to maintain dough elasticity.
- Serve bomboloni warm for the best texture and flavor experience.
Keywords: Italian Cream Bombs, Bomboloni, Fried Doughnuts, Custard Filled Doughnuts, Italian Dessert, Cream Filled Doughnuts
