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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
