Name: Italian Cream Bombs Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 4 cups All-Purpose Flour (or substitute with gluten-free flour for a gluten-free version); 1 tsp Salt; 1/2 cup Granulated Sugar (or coconut sugar); 1 cup Whole Milk (warmed, or almond milk for dairy-free); 2 tsp Fresh Yeast (or 1 packet instant dried yeast); 1/2 cup Sweet Butter (or margarine for dairy-free); 2 Large Eggs; 4 cups Vegetable Oil (canola oil as alternative for frying); 2 cups Milk; 1/3 cup Sugar; 3 tbsp Cornstarch; 1 tsp Vanilla Extract; 1 cup Powdered Sugar (for dusting)

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Introduction

Italian Cream Bombs, also known as Bomboloni, are fluffy, fried doughnuts filled with a luscious custard. These delightful treats bring the warmth of traditional Italian baking into your kitchen, perfect for a sweet breakfast or an indulgent snack.

The image shows four round cream buns with a soft, light golden-brown baked top layer dusted with powdered sugar. Each bun is sliced horizontally in the middle, revealing a thick, smooth, and creamy white filling inside. On top of each bun, there is a small cluster of delicate white flowers with green leaves, adding an elegant touch. The buns rest on white parchment paper set on a shiny silver tray. The background surface is a white marbled texture. 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 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 (for custard)
1/3 cup sugar (for custard)
3 tbsp cornstarch (for custard)
1 tsp vanilla extract (for custard)
1 cup powdered sugar (for dusting)

Instructions

Step 1: In a mixing bowl, combine flour, salt, and granulated sugar. Warm the milk and mix in the fresh yeast, letting it foam for about 5 minutes. Create a well in the flour mixture and pour in the foamy milk. Mix in the butter and eggs, then knead the dough for about 8 minutes until smooth.
Step 2: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm place for about 90 minutes, or until doubled in size.
Step 3: Roll out the dough on a lightly floured surface to about 1/2 inch thick. Cut out circles using a round cutter and let them rest briefly to relax the gluten.
Step 4: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough circles in small batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels to remove excess oil.
Step 5: To make the custard, combine 2 cups milk, sugar, cornstarch, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly until thickened. Let cool.
Step 6: Using a piping bag, create a pocket in each fried dough ball and fill with custard. Dust generously with powdered sugar before serving.

Tips & Variations

For a dairy-free version, substitute whole milk with almond milk and butter with margarine; use coconut sugar if preferred.
Make the custard ahead and chill for a firmer filling that’s easier to pipe.
Try filling your Bomboloni with jam or chocolate for a tasty twist.

Storage

Store any leftover Bomboloni in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days, but the doughnuts may lose some crispness. Reheat gently in a low oven or microwave briefly before serving.

How to Serve

Four cream-filled buns are placed on white paper inside a round silver dish on a white marbled surface. Each bun has two layers: a golden brown soft bread base with a thick middle layer of white cream filling, and a rounded bread top dusted with powdered sugar. Delicate small white flowers with green leaves are placed on top of each bun, adding a gentle touch to the simple yet elegant presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of fresh yeast?

Yes, you can substitute 2 tsp fresh yeast with 1 packet (around 2 1/4 tsp) of instant dried yeast. Activate it with the warmed milk and proceed as directed.

What if I don’t have a round cutter?

You can use the rim of a glass or bowl to cut out dough circles of similar size—just be sure they are about 1/2 inch thick to achieve the right texture.