Italian Cream Bombs (Bomboloni) with Custard Filling Recipe

Introduction

Italian Cream Bombs, also known as Bombolones, are delightful fried doughnuts filled with rich, creamy custard. Crispy on the outside and soft inside, these treats bring the taste of Italy right to your kitchen. Perfect for sharing with family and friends!

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 bowl, mix the flour, salt, and granulated sugar. Make a well in the center and pour in the warm milk combined with yeast. Let sit for 5-10 minutes until foamy.
2. Step 2: Add softened butter and eggs to the yeast mixture. Mix until combined, then knead the dough for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 90 minutes.
4. Step 4: Roll out the dough to ½ inch thickness. Use a round cutter to cut circles, place them on a lined tray, cover lightly, and rest for 10 minutes to proof slightly.
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 bowl, whisk egg yolks, sugar, and cornstarch until smooth.
7. Step 7: Gradually whisk hot milk into the yolk mixture to temper it, then return to the saucepan. Cook, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool completely.
8. Step 8: Using a piping bag with a round tip, fill each fried dough ball with cooled custard. Dust the filled bombolones with powdered sugar before serving.
9. Step 9: Serve warm or at room temperature for a delightful treat.

Tips & Variations

• For a richer custard, add a tablespoon of heavy cream after cooking. You can also fill bombolones with jam or chocolate ganache as a tasty variation.
• Use instant yeast for quicker preparation, but fresh yeast will yield a more authentic flavor.
• Make sure oil stays at a steady 350°F (175°C) to avoid greasy or undercooked bombolones.

Storage

Store unfried dough in the refrigerator for up to 24 hours before frying. Once fried and filled, keep the Italian Cream Bombs in an airtight container in the fridge for up to 2 days. Reheat briefly in a warm oven to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be made a day in advance. Store it covered in the refrigerator and bring to room temperature before piping into the bombolones.

What if I don’t have a piping bag?

You can use a plastic sandwich bag with a small corner snipped off as a makeshift piping bag to fill the bombolones with custard.

Italian Cream Bombs (Bomboloni) with Custard Filling Recipe

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★★★★★

4.4 from 66 reviews

• Author: Lana
• Total Time: 2 hours 25 minutes
• Yield: 12 servings 1x

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Description

Italian Cream Bombs, also known as Bombolones, are delightful Italian cream-filled doughnuts with a soft and fluffy interior, fried to golden perfection and filled with rich homemade vanilla custard. These sweet treats are perfect for dessert or an indulgent snack and feature a tender yeast dough that’s fried and generously filled with creamy pastry custard.

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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

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Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Create a well in the center and pour in the warm milk mixed with yeast. Let this mixture sit for 5 to 10 minutes until foamy to activate the yeast. Then add in the softened sweet butter and eggs and mix until combined. Knead the dough for about 8 minutes until it becomes smooth and elastic.
2. First Rise: Transfer the kneaded dough to a greased bowl, cover with a damp cloth, and place it in a warm spot. Let the dough rise until it doubles in size, which takes approximately 90 minutes.
3. Shape the Dough: After the dough has risen, roll it out to approximately ½ inch thickness. Use a round cutter to cut circles from the dough. Place these circles on a lined tray, cover lightly, and let them rest for about 10 minutes to proof slightly.
4. Fry the Bombolones: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough round in the hot oil for about 3 to 4 minutes until golden brown on both sides. Remove the fried bombolones and drain on paper towels to remove excess oil.
5. Make the Custard Filling: In a saucepan, heat 2 cups of whole milk over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture to temper it, then return everything to the saucepan. Cook over medium heat, stirring constantly until the custard thickens. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely before use.
6. Fill the Bombolones: Using a piping bag fitted with a round tip, puncture each bombolone gently and fill it with the cooled custard. Once filled, dust the bombolones with powdered sugar.
7. Serve: Enjoy the Italian Cream Bombs warm or allow them to cool to room temperature for a delicious dessert experience.

Notes

• Make sure the milk is warm but not hot when activating the yeast to avoid killing it.
• Use fresh or instant dried yeast according to your preference; adjust activation times accordingly.
• Maintain oil temperature at 350°F for even frying and to ensure they cook through without absorbing too much oil.
• Cool the custard completely before filling to prevent melting the doughnuts.
• Dust with powdered sugar just before serving for best presentation and taste.
• Store leftover bombolones in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

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