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
