Italian Cream Bombs Recipe
Introduction
Italian Cream Bombs, also known as Bomboloni, are fluffy, golden fried doughnuts filled with rich, creamy custard. These delightful treats are perfect for breakfast or dessert and bring a taste of Italy right to your kitchen.
Ingredients
- 4 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version)
- 1 tsp Salt (No substitutions needed)
- 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 (No substitutes recommended)
- 4 cups Vegetable Oil (Canola oil is a good alternative for frying)
- 2 cups Milk (For a quick custard version)
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar (No substitutes needed)
Instructions
- Step 1: Prepare the dough by combining the flour, salt, and granulated sugar in a mixing bowl. Make a well in the center and pour in the warmed milk mixed with fresh yeast; let it foam for about 5 minutes.
- Step 2: Mix in the butter and eggs, then knead the dough until smooth, about 8 minutes.
- Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm place for about 90 minutes, or until doubled in size.
- Step 4: Roll the dough out on a lightly floured surface to 1/2 inch thick. Use a round cutter to cut out circles, then allow them to rest briefly.
- Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Step 6: Prepare the custard by heating 2 cups of milk with sugar, then gradually whisking in cornstarch until thickened. Stir in vanilla extract and let cool slightly.
- Step 7: Using a piping bag, create a pocket in each bombolone and fill with the custard. Dust with powdered sugar before serving.
Tips & Variations
- For a dairy-free version, substitute whole milk with almond milk and sweet butter with margarine.
- Use instant dried yeast if fresh yeast is unavailable; just follow the packet instructions for activation.
- Try filling your bomboloni with different custards or jam for variety.
- Keep the oil temperature steady to ensure even frying and avoid greasy doughnuts.
Storage
Store unfrosted Bomboloni in an airtight container at room temperature for up to 2 days. Filled Bomboloni should be kept in the refrigerator and consumed within 2 days. Reheat gently in a warm oven before serving to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Allow it to come to room temperature and rise before shaping and frying.
What if I don’t have a round cutter?
You can use a glass or any circular object with a sharp edge to cut the dough into rounds.
Print
Italian Cream Bombs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12–15 Italian Cream Bombs 1x
Description
This recipe for Mouthwatering Italian Cream Bombs, also known as Bomboloni, features a soft, fluffy dough deep-fried to golden perfection and filled with a luscious, creamy custard. Finished with a dusting of powdered sugar, these delightful Italian treats are perfect for breakfast or dessert and can be adapted for gluten-free and dairy-free diets.
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 of instant dried yeast if fresh is unavailable)
- 1/2 cup Sweet Butter (Margarine for dairy-free option)
- 2 Large Eggs
Frying Oil
- 4 cups Vegetable Oil (Canola oil is a good alternative for frying)
Custard Filling Ingredients
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Finishing
- 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. Then mix in the softened butter and eggs. Knead the mixture for about 8 minutes until the dough becomes smooth and elastic.
- First Rise: Shape the kneaded 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 approximately 90 minutes, or until it has doubled in size.
- Shape Bomboloni: Roll out the dough on a lightly floured surface to about 1/2 inch thickness. Use a round cutter to cut out dough circles and let them rest briefly to relax the gluten, which helps in achieving a tender texture.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry the dough rounds in small batches until they turn golden brown on all sides, about 2-3 minutes per batch. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Custard Filling: In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and stir in vanilla extract. Allow to cool slightly.
- Fill Bomboloni: Using a piping bag, create a pocket in each fried doughnut and fill them generously with the prepared custard. Finally, dust the filled Bomboloni with powdered sugar before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with an appropriate gluten-free flour blend.
- You can replace whole milk with almond milk or other dairy alternatives to make the recipe dairy-free.
- Fresh yeast can be substituted with instant dried yeast; use one packet (about 2 1/4 teaspoons) if fresh yeast is unavailable.
- Ensure oil temperature is maintained at 350°F (175°C) during frying to achieve a crisp, golden exterior without absorbing excess oil.
- Resting the cut dough pieces briefly before frying helps create a tender texture by relaxing the gluten.
- Use a piping bag with a nozzle suitable for filling doughnuts to prevent tearing the surface when injecting the custard.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Italian Cream Bombs, Bomboloni, Italian doughnuts, fried dough, custard-filled doughnuts, Italian dessert
