Italian Cream Bombs Treat (Printable Version)

Golden fried Italian bombs filled with creamy vanilla custard and dusted with powdered sugar.

# Ingredients Required:

→ Dough

01 - 480 g all-purpose flour
02 - 1 pinch salt
03 - 67 g granulated sugar
04 - 240 ml whole milk, warmed
05 - 25 g fresh yeast or 7 g instant dried yeast
06 - 113 g unsalted butter, softened
07 - 2 large eggs, beaten
08 - Vegetable oil for frying

→ Custard Filling

09 - 480 ml whole milk
10 - 4 egg yolks
11 - 67 g granulated sugar
12 - 24 g cornstarch
13 - 1 tsp vanilla extract

→ Finishing

14 - Powdered sugar for dusting

# Guide to Cooking:

01 - In a large bowl, combine flour, salt, and sugar. Create a well in the center and pour warm milk into it. Sprinkle yeast on top and let sit for 5 minutes until foamy.
02 - Add softened butter and beaten eggs to the mixture. Knead by hand or with a stand mixer until the dough is smooth and silky, approximately 8 minutes.
03 - Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 90 minutes, or until doubled in size.
04 - Roll out dough on a floured surface to a 1.25 cm thickness. Cut out rounds using a 5.7 cm cutter. Place rounds on a parchment-lined tray, cover lightly, and let rest for 10 minutes.
05 - Heat vegetable oil to 175°C, ensuring a depth of approximately 2.5 cm in a heavy skillet or deep fryer.
06 - Fry the dough rounds in small batches until golden brown on both sides. Remove and drain on paper towels. Allow to cool slightly.
07 - In a saucepan, heat milk until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually pour hot milk into egg mixture while whisking constantly. Return to saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla, and cool completely.
08 - Make a small slit in each cooled bombolone and pipe in the custard filling.
09 - Dust filled bomboloni generously with powdered sugar before serving.

# Extra Suggestions:

01 - Maintain consistent oil temperature for even frying to achieve optimal texture.
02 - Ensure custard is completely cooled before filling to prevent sogginess.
03 - Use powdered sugar generously for enhanced presentation.

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