Description
This Mouthwatering Italian Cream Bombs recipe features soft, fluffy bomboloni filled with a luscious homemade custard and dusted with powdered sugar. Perfect for breakfast or dessert, these Italian cream bombs combine deep-fried dough with a smooth, rich filling, creating an irresistible treat you’ll love to make and share.
Ingredients
Scale
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)
Custard Filling
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Topping
- 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, which should take about 8 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until it has doubled in size.
- Shape Bomboloni: Roll out the dough to about 1/2 inch thick on a lightly floured surface. Use a round cutter to cut out circles, then let them rest for a brief moment 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 they are golden brown on all sides, approximately 2-3 minutes. Once done, place them on paper towels to drain excess oil.
- Prepare the Custard Filling: In a saucepan, whisk together sugar and cornstarch. Gradually add milk while whisking to avoid lumps. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract. Let cool to room temperature.
- Fill Bomboloni: Using a piping bag, carefully create a pocket in each fried bombolone and fill them with the prepared custard. Finish by dusting them with powdered sugar before serving.
Notes
- For a dairy-free version, substitute whole milk with almond milk and butter with margarine.
- You can substitute fresh yeast with instant dried yeast (1 packet) but reduce the rising time slightly.
- Ensure oil temperature is steady at 350°F to avoid greasy bomboloni.
- Resting the dough circles before frying helps relax gluten and results in a tender texture.
- Serve bomboloni immediately for the best taste and texture, though they can be stored in an airtight container for 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Italian Cream Bombs, Bomboloni, Fried Dough, Custard Filled Doughnuts, Italian Dessert, Homemade Bomboloni, Fried Custard Bombs
