Name: Italian Cream Bombs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 3 cups All-Purpose Flour; 1 tsp Salt; 1/4 cup Granulated Sugar; 1 cup Whole Milk; 1 tbsp Fresh Yeast or Instant Dried Yeast; 1/4 cup Sweet Butter; 2 large Eggs; Vegetable Oil for frying; 2 cups Whole Milk; 5 large Egg Yolks; 1/2 cup Sugar; 1/4 cup Cornstarch; 1 tsp Vanilla Extract

Jump to Recipe

Introduction

Delicious Italian Cream Bombs, also known as Bomboloni, are soft, fluffy fried doughnuts filled with rich vanilla custard. Perfectly golden on the outside and creamy inside, they make a delightful treat for any occasion.

A close-up view of three cream-filled pastries cut in half, showing three layers: the outer golden-brown fried dough with a slightly rough texture, the middle layer of creamy white filling that is smooth and thick, and the top dusting of white powdered sugar that looks light and fine, scattered on the pastries and the white plate beneath them. There is a small drop of cream spilled on the plate. The plate is white and placed on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups All-Purpose Flour
1 tsp Salt
1/4 cup Granulated Sugar
1 cup Whole Milk
1 tbsp Fresh Yeast or Instant Dried Yeast
1/4 cup Sweet Butter
2 large Eggs
Vegetable Oil for frying
2 cups Whole Milk (for custard)
5 large Egg Yolks
1/2 cup Sugar (for custard)
1/4 cup Cornstarch
1 tsp Vanilla Extract

Instructions

Step 1: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Create a well in the center and add the warm milk mixed with yeast. Let it sit for 5 to 10 minutes until foamy.
Step 2: Mix in the sweet butter and eggs until combined. Knead the dough for about 8 minutes until it becomes smooth and elastic.
Step 3: Transfer the dough to a greased bowl, cover with a damp cloth, and place it in a warm area to rise until doubled in size, about 90 minutes.
Step 4: After rising, roll the dough out to ½ inch thickness. Use a round cutter to cut out circles. Place them on a lined tray, cover lightly, and let rest for 10 minutes.
Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry each dough round until golden brown on both sides, about 3 to 4 minutes. Drain on paper towels.
Step 6: To make the custard, heat 2 cups of whole milk over medium heat in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Step 7: Gradually whisk the hot milk into the egg mixture to temper it. Return the combined mixture to medium heat, stirring until thickened. Remove from heat and stir in vanilla extract. Let it cool completely.
Step 8: Using a piping bag fitted with a round tip, puncture each fried doughnut and fill it gently with the cooled custard. Dust with powdered sugar before serving.

Tips & Variations

Use fresh yeast for a slightly lighter texture, or instant dried yeast for convenience.
For a chocolate twist, add cocoa powder to the dough or mix melted chocolate into the custard filling.
Make sure the oil temperature stays steady to avoid greasy or undercooked doughnuts.
If you don’t have a piping bag, use a small spoon to fill the doughnuts, though it may be less tidy.

Storage

Store the filled cream bombs in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven to regain some softness, but custard-filled doughnuts are best enjoyed fresh. Avoid freezing as texture may suffer.

How to Serve

The image shows four round cream puffs on a white plate, each puff covered with a light dusting of white powdered sugar. The cream puffs have a golden-brown, slightly crispy outer layer, and inside, there is a smooth, creamy pale yellow vanilla filling that looks soft and rich. Two of the cream puffs are cut open, revealing the thick cream oozing out slightly. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of fresh yeast?

Yes, you can substitute active dry yeast in equal amounts for fresh yeast. Just be sure to activate it in warm milk before adding to the flour mixture.

How can I tell when the oil is at the right temperature for frying?

A deep-frying thermometer is ideal to keep oil at 350°F (175°C). Alternatively, drop a small piece of dough into the oil; if it bubbles and rises quickly but doesn’t burn immediately, the oil is ready.