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Italian Cream Bombs Recipe

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★★★★★

4.7 from 349 reviews

Delicious Italian Cream Bombs, also known as Bomboloni, are soft, fluffy fried doughnuts filled with a rich vanilla custard. These delightful treats feature a golden, crispy exterior with a luscious creamy filling, perfect for breakfast or dessert. Made from scratch with yeast dough and a smooth homemade custard, these bomboloni bring a taste of traditional Italian bakery right to your kitchen.

Ingredients

Scale

Dough

  • 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

Custard Filling

  • 2 cups Whole Milk
  • 5 large Egg Yolks
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla Extract

Instructions

  1. Prepare the yeast mixture: In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Make a well in the center and add warm milk mixed with the yeast. Allow it to sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Make the dough: Add the sweet butter and eggs to the yeast mixture and combine thoroughly. Knead the dough for about 8 minutes until it is smooth and elastic, ensuring proper gluten development for a soft texture.
  3. First rise: Transfer the kneaded dough to a greased bowl, cover it with a damp cloth, and place it in a warm area. Let the dough rise until it doubles in size, approximately 90 minutes.
  4. Shape the dough: After the dough has risen, roll it out to a thickness of ½ inch. Use a round cutter to cut out circles. Place these dough circles on a lined tray, lightly cover, and let them rest for 10 minutes to relax before frying.
  5. Fry the doughnuts: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough round for 3-4 minutes, flipping to golden brown both sides evenly. Remove and drain on paper towels to eliminate excess oil.
  6. Prepare custard filling: In a saucepan, gently heat 2 cups of whole milk over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture to temper it, then return the combined mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla extract, and let the custard cool completely.
  7. Fill the bombs: Using a piping bag fitted with a round tip, puncture each bombolone and carefully pipe in the cooled custard filling.
  8. Serve: Dust the filled Italian Cream Bombs with powdered sugar. They can be enjoyed warm or at room temperature for a perfect sweet treat.

Notes

  • Ensure the milk is warm, not hot, when activating yeast to avoid killing the yeast.
  • Use fresh yeast if possible for the best rise and flavor.
  • Maintain oil temperature at 350°F (175°C) for even frying and preventing greasy doughnuts.
  • The custard should be cooled thoroughly before filling to prevent melting through the doughnuts.
  • Bomboloni are best eaten fresh but can be stored in an airtight container for up to 2 days.

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

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