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Italian Cream Bombs Recipe

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★★★★★

4.9 from 77 reviews

These Mouthwatering Italian Cream Bombs, also known as Bomboloni, are soft, fluffy Italian-style fried doughnuts filled with a luscious vanilla custard. Perfectly golden and dusted with powdered sugar, they make an irresistible treat for any occasion.

Ingredients

Scale

Dough

  • 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)

Custard Filling

  • 2 cups Milk
  • 1/3 cup Sugar
  • 3 tbsp Cornstarch
  • 1 tsp Vanilla Extract

Finishing

  • 1 cup Powdered Sugar (for dusting)

Instructions

  1. 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. Allow it to foam for about 5 minutes. Mix in softened butter and eggs thoroughly, then knead the dough for about 8 minutes until smooth and elastic.
  2. First Rise: 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 it has doubled in size.
  3. Shape Bomboloni: Roll out the dough on a lightly floured surface to about 1/2 inch thickness. Using a round cutter, cut out circles. Allow them to rest briefly to relax the gluten, making them easier to fry evenly.
  4. Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry dough rounds in small batches until golden brown on all sides, about 2-3 minutes per batch. Remove and place on paper towels to drain excess oil.
  5. Make Custard Filling: In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Allow custard to cool to room temperature.
  6. Fill Bomboloni: Using a piping bag, carefully pierce each Bombolone and inject the cooled custard filling inside.
  7. Finish and Serve: Dust the filled Italian Cream Bombs generously with powdered sugar. Serve immediately for best taste and texture.

Notes

  • You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • For a dairy-free option, use almond milk and margarine instead of whole milk and butter.
  • If fresh yeast is unavailable, instant dried yeast can be used (1 packet equivalent to 2 tsp fresh yeast).
  • Ensure oil temperature is maintained at 350°F to achieve a crispy yet airy Bombolone.
  • Custard filling can be made in advance and refrigerated; warm slightly before filling if desired.
  • Use a round cutter about 3 inches in diameter for traditional Bomboloni size.

Keywords: Italian Cream Bombs, Bomboloni, Fried Doughnuts, Italian Dessert, Custard Filled Doughnuts

Find it online: https://tastewithamy.com/italian-cream-bombs-recipe/