Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Delight in the classic Italian Cream Bombs, also known as Bomboloni, featuring a tender yeasted dough fried to golden perfection then filled with a luscious homemade custard and dusted with powdered sugar. Perfect for breakfast or dessert, this recipe offers options to customize for dietary needs like gluten-free and dairy-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: About 20 Italian Cream Bombs 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Dough Ingredients
- 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 instant dried yeast if fresh unavailable)
- 1/2 cup Sweet Butter (Margarine for dairy-free option)
- 2 Large Eggs
- 4 cups Vegetable Oil (Canola oil 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 flour, salt, and granulated sugar. Create a well in the center and pour in warmed milk mixed with fresh yeast; allow it to foam about 5 minutes. Mix in butter and eggs, then knead for about 8 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball, place it in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 90 minutes or until doubled in size.
- Shape Bomboloni: Roll out the dough to 1/2 inch thickness on a floured surface. Cut circles using a round cutter and let them rest briefly to relax the gluten.
- Fry Bomboloni: Heat vegetable oil to 350°F (175°C) in a deep pot. Fry dough rounds in small batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
- 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 to cool.
- Fill Bomboloni: Using a piping bag, create a pocket in each fried dough ball and fill with custard. Dust generously with powdered sugar before serving.
Notes
- For gluten-free, substitute with gluten-free all-purpose flour.
- For dairy-free, use almond milk and margarine.
- Monitor oil temperature carefully to avoid greasy bombs or undercooking.
- Custard can be prepared in advance and refrigerated.
- Serve fresh for best texture and flavor.
Keywords: Italian Cream Bombs, Bomboloni, custard filled doughnuts, Italian dessert, fried dough, homemade Bomboloni
