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Italian Cream Bombs Recipe

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★★★★★

4.8 from 82 reviews

Delicious Italian Cream Bombs, also known as Bomboloni, are soft, fluffy fried doughnuts filled with a rich, creamy vanilla custard. These delightful treats combine a tender yeast dough fried to a golden perfection and filled with a luscious custard, making them an irresistible dessert or indulgent snack.

Ingredients

Scale

Dough

  • 3 cups All-Purpose Flour
  • 1 tsp Salt
  • 1/4 cup Granulated Sugar
  • 1 cup Whole Milk (warm)
  • 1 tbsp Fresh Yeast or Instant Dried Yeast
  • 1/4 cup Sweet Butter (softened)
  • 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. Preparation of Dough: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Make a well in the center and pour in the warm milk mixed with yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, activating the yeast.
  2. Mix and Knead Dough: Add the softened sweet butter and eggs to the foamy yeast mixture and stir until the dough comes together. Knead the dough on a floured surface for about 8 minutes until it is smooth and elastic.
  3. First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and keep it in a warm spot. Allow the dough to rise until it doubles in size, which takes approximately 90 minutes.
  4. Shape the Bomboloni: After the dough has risen, roll it out to a ½-inch thickness. Using a round cutter, cut circles from the dough. Lay them spaced on a lined tray, cover lightly, and let them rest for about 10 minutes to relax.
  5. Fry the Doughnuts: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough circle for 3-4 minutes, turning until both sides are golden brown. Remove and drain on paper towels to remove excess oil.
  6. Prepare Custard Filling: In a saucepan, warm the whole milk over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat until it thickens. Remove from heat and stir in vanilla extract. Cool completely before using.
  7. Fill and Serve: Use a piping bag fitted with a round tip to carefully puncture each fried doughnut and fill it with the cooled custard. Dust the filled bomboloni with powdered sugar. Serve warm or allow to cool to room temperature for the perfect Italian cream bomb experience.

Notes

  • Make sure the milk used for activating the yeast is warm, not hot, to avoid killing the yeast.
  • Resting the dough circles before frying helps retain their shape and ensures even cooking.
  • Maintain the oil temperature at 350°F for perfect frying; too low results in greasy doughnuts, too high burns the exterior.
  • Use fresh eggs for a richer custard and better flavor.
  • These can be enjoyed fresh or the next day; store in an airtight container to maintain freshness.

Keywords: Italian cream bombs, Bomboloni, fried doughnuts, custard-filled doughnuts, Italian dessert, homemade doughnuts, cream-filled bomboloni

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