Italian Cream Bombs

Italian Cream Bombs, also known as Bomboloni, are the perfect combination of soft, fluffy dough and rich, creamy custard filling. These sweet, golden pastries are deep-fried to perfection and then filled with a luscious custard, making them an irresistible treat. With a light, airy texture and a dusting of powdered sugar, they’re perfect for breakfast, dessert, or any special occasion. Plus, these delightful bombs are surprisingly easy to make in just a few simple steps!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 4 cups all-purpose flour

• Pinch of salt

• 1/3 cup granulated sugar

• 1 cup whole milk (warmed)

• 25 g fresh yeast (or 1 packet instant dried yeast)

• 4 oz (1 stick) sweet butter, softened

• 2 large eggs (beaten)

• Vegetable oil (for frying)

For the Filling:

• Custard Crema Pasticcera (follow your preferred custard recipe or use this simple one):

  • 2 cups milk

  • 4 egg yolks

  • 1/3 cup sugar

  • 3 tbsp cornstarch

  • 1 tsp vanilla extract

For the Topping:

• Powdered sugar (for dusting)

Directions

1. Prepare the Dough:

• In a large mixing bowl or stand mixer, combine the flour, salt, and sugar. Create a well in the center.

• Pour the warmed milk into the well and sprinkle the crumbled fresh yeast (or dried yeast) over the milk. Let it sit for 5 minutes until it becomes foamy.

• Add the softened butter and beaten eggs to the bowl.

• Knead the dough on low speed (or by hand) for about 8 minutes until the dough becomes smooth and silky.

2. First Rise:

• Form the dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth.

• Let the dough rise in a warm, draft-free place for about 90 minutes or until it doubles in size.

3. Shape the Bomboloni:

• Roll the dough out onto a lightly floured surface to about 1/2 inch thickness.

• Use a 2¼-inch cookie or biscuit cutter to cut out rounds.

• Place the rounds on a parchment-lined baking sheet and cover them with a light cloth. Let them rest for 10 minutes (or 5 minutes if your kitchen is warm).

4. Fry the Bomboloni:

• Heat about 1 inch of vegetable oil in a deep pan over medium-low heat to 350°F (175°C).

• Fry the bomboloni in small batches, 5-6 at a time, until golden brown on both sides, flipping carefully with a slotted spoon.

• Drain on paper towels and let them cool slightly.

5. Fill the Bomboloni:

• Use a small paring knife to make a slit in the center (or side) of each bombolone, creating a pocket for the filling.

• Fill a piping bag or small Ziploc bag with custard (or your chosen filling), snip the tip, and pipe about a teaspoon of filling into each pastry.

6. Finish and Serve:

• Dust the filled bomboloni generously with powdered sugar.

• Serve warm or at room temperature for the best texture and flavor.

Servings and Timing

• Servings: 30 Bomboloni

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Rising Time: 1 hour 40 minutes

• Total Time: 2 hours 20 minutes

Variations

• Different Fillings: Experiment with other fillings such as Nutella, whipped cream, or fruit preserves.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these bomboloni gluten-free.

• Cinnamon Sugar: Instead of powdered sugar, toss the fried bomboloni in cinnamon sugar for an extra twist of flavor.

• Chocolate Bomboloni: Fill the bomboloni with a rich chocolate ganache for a chocolate lover’s treat.

Storage/Reheating

• Storage: Bomboloni are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days.

• Reheating: To reheat, place them in a 350°F oven for about 5-7 minutes to restore their crispness.

FAQs

1. Can I make bomboloni without a stand mixer?

Yes, you can mix and knead the dough by hand. Just be sure to knead it well until smooth and elastic.

2. Can I make the custard ahead of time?

Yes, you can make the custard a day ahead of time and store it in the fridge. Just make sure it cools completely before filling the bomboloni.

3. Can I bake bomboloni instead of frying them?

Traditional bomboloni are fried for the best texture, but you can bake them at 350°F for 12-15 minutes if you prefer a lighter version.

4. Can I freeze the dough before frying?

Yes, you can freeze the dough after shaping the rounds. Once frozen, place the rounds in a zip-top bag and store in the freezer for up to 3 months. Thaw and fry when ready to serve.

5. Can I use a different type of filling?

Absolutely! You can fill bomboloni with a variety of options such as jam, custard, cream cheese, or even ice cream for a fun twist.

6. How do I prevent the filling from leaking out?

Be sure to make a small slit in the bomboloni and pipe the filling gently. Don’t overstuff, as it may cause the filling to spill out.

7. Can I make these bomboloni without yeast?

While yeast gives bomboloni their traditional light, airy texture, you can experiment with a baking powder dough, though the results will be different.

8. How do I know when the bomboloni are done frying?

The bomboloni should be golden brown on all sides. Use a slotted spoon to carefully remove them from the oil, then let them drain on paper towels.

9. Can I make these bomboloni smaller or larger?

Yes, adjust the size of the dough rounds based on your preference, but remember that smaller ones may cook faster, while larger ones may take longer.

10. Can I make bomboloni without the custard filling?

Yes, you can fill the bomboloni with whipped cream, chocolate ganache, or fruit preserves for different flavor variations.

Conclusion

These Italian Cream Bombs (Bomboloni) are a delightful treat that combines the perfect balance of soft, fluffy dough and a rich, creamy filling. Whether you’re making them for a special occasion or just to enjoy as a weekend treat, these sweet, fried pastries are sure to impress! Dust them with powdered sugar, pair them with your favorite toppings, and enjoy a truly indulgent dessert!

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