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Italian Cream Bombs are a delightful treat that bring a little authentic Italian pastry magic to your kitchen. These airy fried dough balls filled with creamy vanilla custard are perfect for special occasions or simply whenever you need a cozy indulgence at home. Their pillowy texture combined with smooth custard and a dusting of powdered sugar makes them irresistible.
I first made these on a lazy weekend and ended up with a tray everyone kept reaching for. They quickly became our go-to when I want to impress without hours in the kitchen.
Ingredients
- Four cups all-purpose flour: provides structure for the dough, look for a fresh bag without clumps
- A pinch of salt: enhances flavor and balances the sweetness
- One third cup granulated sugar: sweetens the dough just enough for a subtle touch
- One cup whole milk: warmed to activate the yeast well, choose fresh milk for best flavor
- Twenty-five grams fresh yeast or one packet dried yeast: both work, fresh yeast is ideal if you want a more delicate crumb
- Four ounces softened sweet butter: adds richness and tenderness, use unsalted to control salt levels
- Two large eggs: beaten bind the dough and contribute to softness
- Vegetable oil for frying: should be a neutral oil with high smoke point
- Two cups whole milk: warmed for the custard, fresh milk lends the best creaminess
- Four egg yolks: give the custard its golden color and richness
- One third cup granulated sugar: sweetens the custard
- Three tablespoons cornstarch: thickens the custard without lumps
- One teaspoon vanilla extract: provides classic aromatic flavor
- Powdered sugar for dusting: adds the perfect sweet finish and looks beautiful
Instructions
- Prepare The Dough:
- In a large bowl combine flour salt and sugar then make a well in the center. Pour warm milk into the well sprinkle yeast over the surface and let it sit for five minutes to become foamy. Add softened butter and beaten eggs to the foamy yeast mixture. Knead the dough thoroughly by hand or stand mixer for about eight minutes until smooth and elastic.
- First Rise:
- Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a damp cloth and leave it in a warm spot for approximately ninety minutes or until the dough doubles in size and looks airy.
- Shape The Bomboloni:
- On a floured work surface roll the dough to half an inch thickness. Use a cutter about two and a quarter inches in diameter to cut out rounds. Lay the rounds on parchment paper lined trays cover lightly and let rest for ten minutes to relax.
- Heat The Oil and Fry:
- Heat about one inch depth of vegetable oil in a heavy pot or deep pan to three hundred fifty degrees Fahrenheit. Fry the rounds in small batches turning until golden brown on both sides approximately two to three minutes each side. Remove with a slotted spoon and set on paper towels to drain excess oil and cool slightly.
- Make The Custard Filling:
- Heat two cups of milk in a saucepan until just steaming. In a separate bowl whisk egg yolks sugar and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat stirring continuously until it thickens and coats the back of a spoon. Remove from heat then stir in vanilla extract. Let it cool completely.
- Fill and Finish:
- Make a small slit in each cooled bombolone. Pipe or spoon the custard inside generously. Finish by dusting with powdered sugar.
Vanilla custard is my favorite part every time. It reminds me of Sunday afternoons at my grandmother’s house when she patiently stirred her custard while sharing stories. That comforting warmth is what makes this recipe so special.
Storage Tips
These bomboloni are best eaten fresh but will keep covered at room temperature for up to eight hours without losing softness. Refrigerate leftovers to preserve custard though the dough may firm up: bring them to room temperature before serving. Avoid freezing once filled as the custard can separate.
Ingredient Swaps
You can swap fresh yeast for instant dried yeast just stir it into the flour before adding liquids. Using almond or oat milk instead of whole milk changes the custard flavor and can lighten the texture but may need slight adjustments in thickening. Butter can be replaced with coconut oil for a dairy free version though it slightly alters the dough’s flavor.
Serving Ideas
Serve these with fresh berries or a drizzle of chocolate or caramel sauce for a dessert twist. A dusting of cinnamon mixed with the powdered sugar adds warmth. Pair them with a cappuccino or strong espresso for an authentic Italian experience.
These bomboloni bring a little taste of Italy to your table and are sure to impress friends and family alike.
Frequently Asked Recipe Questions
- → What type of yeast works best for the dough?
Fresh yeast provides a traditional texture and flavor, but instant dried yeast is an easy substitute that still ensures a good rise.
- → How do I know when the dough has risen enough?
The dough should double in size, which usually takes about 90 minutes in a warm spot, indicating the yeast has activated properly.
- → What’s the best oil temperature for frying?
Maintain the oil around 350°F (175°C) to achieve a crispy, golden exterior without absorbing excess oil.
- → How can I prevent the custard from becoming watery when filled?
Allow the custard to cool completely before filling the bombs to keep the texture thick and creamy.
- → Can I store these cream-filled bombs after preparation?
Store them in an airtight container at room temperature for up to 1 day for best freshness; refrigeration may soften the crust.