Italian Cream Bombs Recipe

Introduction

Italian Cream Bombs, also known as Bombolones, are delightful fried doughnuts filled with rich, creamy custard. These soft and fluffy treats are perfect for a special dessert or an indulgent snack loved by all ages.

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk, warm
• 1 tbsp Fresh Yeast or Instant Dried Yeast
• 1/4 cup Sweet Butter, softened
• 2 large Eggs
• Vegetable Oil for frying
• 2 cups Whole Milk (for custard)
• 5 large Egg Yolks
• 1/2 cup Sugar (for custard)
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, and granulated sugar. Create a well in the center and add the warm milk mixed with yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
2. Step 2: Mix in the softened butter and eggs until combined. Knead the dough for about 8 minutes until smooth and elastic.
3. Step 3: Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, approximately 90 minutes.
4. Step 4: Roll out the risen dough to about ½ inch thickness. Use a round cutter to cut circles. Place them on a lined tray, cover lightly, and let rest for about 10 minutes.
5. Step 5: Heat vegetable oil in a deep pot to 350°F (175°C). Fry each dough circle until golden brown on both sides, about 3-4 minutes. Drain on paper towels.
6. Step 6: For the custard, heat 2 cups of whole milk over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
7. Step 7: Gradually whisk the hot milk into the egg yolk mixture to temper it, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool completely.
8. Step 8: Using a piping bag with a round tip, puncture each fried dough ball and fill with the cooled custard. Dust with powdered sugar before serving.
9. Step 9: Serve warm or at room temperature for a delicious Italian treat.

Tips & Variations

• Use fresh yeast for a more natural rise, or instant yeast for convenience.
• For a twist, add lemon zest to the custard for subtle citrus notes.
• If you don’t have a piping bag, a small spoon or a zip-top bag with a corner cut will work for filling.

Storage

Store any leftover bombolones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 3 days, though the dough may lose some softness. Reheat gently in a warm oven to restore some freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered yeast instead of fresh yeast?

Yes, instant dried yeast can be substituted in equal amounts and is often easier to work with, skipping the need to activate it separately.

How do I know when the custard is ready?

The custard is done when it thickens enough to coat the back of a spoon and holds its shape slightly. It should be smooth and free of lumps.

Italian Cream Bombs Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

Italian Cream Bombs, also known as bombolones, are luscious fried doughnuts filled with a smooth vanilla custard. This recipe features a soft, yeast-risen dough that is deep-fried to golden perfection and filled with a homemade creamy custard. These delightful treats are perfect for dessert or a special snack and offer a rich, indulgent Italian-inspired flavor.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk, warm
• 1 tbsp Fresh Yeast or Instant Dried Yeast
• 1/4 cup Sweet Butter, softened
• 2 large Eggs
• Vegetable Oil for frying

Custard Filling

• 2 cups Whole Milk
• 5 large Egg Yolks
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract

Instructions

1. Prepare the Dough: In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Create a well in the center and add warm milk mixed with yeast. Let it sit for 5-10 minutes until foamy, indicating yeast activation. Then mix in softened butter and eggs until combined. Knead the dough for about 8 minutes until smooth and elastic.
2. First Rise: Transfer the kneaded dough into a greased bowl, cover with a damp cloth, and place in a warm spot. Let it rise until doubled in size, about 90 minutes.
3. Shape the Dough: Roll out the risen dough to about ½ inch thickness. Use a round cutter to cut circles. Arrange them on a lined tray, lightly cover, and rest for about 10 minutes to proof slightly.
4. Fry the Bombolones: Heat vegetable oil in a deep pot to 350°F (175°C). Fry each dough round carefully until golden brown on both sides, around 3-4 minutes. Remove and drain on paper towels.
5. Make the Custard Filling: Heat 2 cups of whole milk over medium heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into the egg yolk mixture to temper. Return to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Cool completely.
6. Fill the Bombolones: Using a piping bag with a round tip, puncture each fried dough and fill with the cooled custard. Dust the filled bombs with powdered sugar.
7. Serve: Serve warm or at room temperature for a delicious dessert experience.

Notes

• Ensure the yeast is properly activated by checking for foam after mixing with warm milk.
• The oil temperature must be maintained around 350°F to ensure even and quick frying without oil absorption.
• Allow the custard to cool fully before filling to prevent melting the dough.
• You can substitute fresh yeast with instant dried yeast if preferred.
• For best results, consume the bombolones fresh on the same day.

Keywords: Italian Cream Bombs, Bombolones, Fried Doughnuts, Custard Filled Doughnuts, Italian Dessert, Yeast Doughnuts