Description
This recipe for Italian Cream Bombs, also known as Bomboloni, offers a delightful and indulgent treat featuring soft fried dough filled with creamy custard and dusted with powdered sugar. Perfect for breakfast, dessert, or a special snack, these warm, fluffy Italian doughnuts combine a rich yeast dough with a luscious vanilla custard filling.
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 (Warmed, substitute with almond milk for dairy-free)
- 2 tsp Fresh Yeast (Or 1 packet instant dried yeast)
- 1/2 cup Sweet Butter (Margarine for dairy-free option)
- 2 Large Eggs
- 4 cups Vegetable Oil (For frying, canola oil alternative)
Custard Filling Ingredients
- 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 large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Create a well in the center, pour in the warmed milk mixed with fresh yeast, and let it foam for 5 minutes. Add softened butter and eggs, then knead until smooth and elastic, about 8 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm place for approximately 90 minutes, or until doubled in size.
- Shape Bomboloni: Roll out the risen dough to about 1/2 inch thickness on a lightly floured surface. Use a round cutter to cut circles, then let the dough rounds rest briefly to relax the gluten before frying.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough circles in batches, cooking for 2-3 minutes until golden brown on all sides. Transfer to paper towels to drain excess oil.
- Prepare Custard Filling: In a saucepan, mix milk, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until thickened into a creamy custard. Remove from heat and let it cool slightly.
- Fill Bomboloni: Using a piping bag, carefully insert the custard into each fried doughnut through a small puncture. Finish by dusting with powdered sugar before serving warm.
Notes
- Ensure the milk for the yeast mixture is warm, not hot, to activate the yeast without killing it.
- Allowing the dough to rest briefly after cutting helps improve texture and ease of frying.
- Maintain the oil temperature at 350°F to ensure even frying without greasy doughnuts.
- Use fresh custard filling for best taste; leftovers can be refrigerated and used for other desserts.
- For a dairy-free version, substitute with almond milk and margarine accordingly.
- Bomboloni are best enjoyed fresh and warm but can be reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Italian Cream Bombs, Bomboloni, fried doughnuts, custard filled doughnuts, Italian dessert, homemade doughnuts, creamy custard, fried dough
