Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Delicious and fluffy Italian Cream Bombs, also known as Bomboloni, filled with a smooth vanilla custard and dusted with powdered sugar. This classic Italian fried dough treat is perfect for breakfast or dessert and can be adapted for gluten-free or dairy-free diets.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 10 minutes
- Yield: About 20 bomboloni 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Dough
- 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
- 4 cups Vegetable Oil (Canola oil is a good alternative for frying)
Custard Filling
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar (for dusting)
Instructions
- Prepare the Dough: In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Create a well in the center and pour in the warmed milk mixed with fresh yeast. Let the mixture foam for about 5 minutes to activate the yeast. Then, mix in the butter and eggs. Knead the dough until it becomes smooth and elastic, approximately 8 minutes.
- First Rise: Shape the kneaded dough into a ball and place it into a greased bowl. Cover with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until the dough has doubled in size.
- Shape Bomboloni: After the dough has risen, roll it out on a lightly floured surface to about 1/2 inch thickness. Use a round cutter to cut circles. Let the cut dough rest briefly to relax the gluten for easier frying.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches, turning occasionally, until golden brown on all sides, about 2-3 minutes total. Remove and place on paper towels to drain excess oil.
- Prepare Custard Filling: In a saucepan, combine milk, sugar, and cornstarch, whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens into a creamy custard. Remove from heat and stir in vanilla extract. Allow to cool slightly before filling.
- Fill Bomboloni: Using a piping bag fitted with a narrow tip, carefully inject the custard into each fried bombolone, creating a creamy pocket inside. Finish by dusting the filled bomboloni generously with powdered sugar before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use almond milk and margarine for a dairy-free option.
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked doughnuts.
- Allow the custard to cool slightly to prevent melting the doughnuts when filling.
- Fresh yeast can be substituted with 1 packet (2 1/4 tsp) instant dried yeast if fresh yeast is unavailable.
Keywords: Italian cream bombs, bomboloni recipe, fried custard doughnuts, Italian dessert, homemade bomboloni, custard filled doughnuts
