Italian Cream Bombs Recipe

Italian Cream Bombs, or Bomboloni, are a beloved Italian treat, often enjoyed as a decadent dessert or breakfast pastry. These fluffy, golden doughnuts are filled with a luscious homemade custard and topped with powdered sugar for an irresistible bite. The combination of soft, sweet dough and creamy custard makes them an unforgettable indulgence!

Why You’ll Love This Recipe

These Italian Cream Bombs are a true crowd-pleaser, boasting a combination of light and airy dough with a rich and velvety custard filling. The warm, fried dough is simply divine, and the custard brings a sweet and creamy balance to each bite. The best part? These bombs are surprisingly easy to make and can be enjoyed fresh out of the fryer or stored for later. Whether you’re hosting a gathering or craving a special treat, Italian Cream Bombs will leave everyone coming back for more!

Ingredients

For the Dough:

• 4 cups all-purpose flour

• Pinch of salt

• 1/3 cup granulated sugar

• 1 cup whole milk (warmed)

• 25g 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 (Homemade or store-bought):

  • 2 cups milk

  • 4 egg yolks

  • 1/3 cup sugar

  • 3 tbsp cornstarch

  • 1 tsp vanilla extract

For Topping:

• Powdered sugar

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

Directions

1. Prepare the Dough: In a large bowl or stand mixer, combine the flour, salt, and sugar. Create a well in the center and pour the warmed milk into the well. Sprinkle the yeast over the milk and let it sit for 5 minutes to foam. Add the softened butter and beaten eggs, then knead the dough until smooth and silky (about 8 minutes on low speed or by hand).

2. First Rise: Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let the dough rise in a warm place for about 90 minutes, or until doubled in size.

3. Shape the Bomboloni: Roll the dough onto a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie cutter to cut out rounds. Place the rounds on a parchment-lined baking sheet, cover with a cloth, and let them rest for 10 minutes (or 5 minutes in a warm kitchen).

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, turning them carefully with a slotted spoon until golden brown on both sides. Drain on paper towels and allow to cool slightly.

5. Fill the Bomboloni: Use a small paring knife to make a slit in the center (or side) of each bombolone. Fill a piping bag with custard and pipe about a teaspoon of filling into each pastry.

6. Finish and Serve: Dust the filled bomboloni with powdered sugar. Serve warm or at room temperature.

Servings and Timing

• Servings: This recipe makes about 30 Bomboloni.

• Prep Time: 1 hour 15 minutes (including the dough rise time)

• Cook Time: 20 minutes (frying and filling)

• Total Time: 1 hour 35 minutes

Variations

• Chocolate Custard: Swap out the classic custard for a rich chocolate filling for a twist on the traditional bomboloni.

• Jam Filling: If you’re in the mood for a fruity variation, fill the bomboloni with your favorite jam, such as raspberry or apricot.

• Topping Alternatives: Instead of powdered sugar, drizzle with melted chocolate or a caramel glaze for a different finishing touch.

Storage/Reheating

• Storage: These bomboloni are best enjoyed fresh. However, you can store them in an airtight container for up to 2 days at room temperature. If you need to store them for longer, place them in the fridge for up to 4 days.

• Reheating: To reheat, place the bomboloni in a warm oven for about 5 minutes. If reheating from the fridge, you can microwave them briefly for about 10-15 seconds.

FAQs

How can I make the dough rise faster?

You can place the dough in a warm area, such as an oven with the light on or near a radiator, to speed up the rising process. Just ensure the temperature isn’t too hot.

Can I use instant yeast instead of fresh yeast?

Yes, you can use instant yeast. Simply use 1 packet of instant yeast (which is about 7g) instead of 25g fresh yeast.

Is it necessary to use a deep fryer for frying the bomboloni?

No, you can fry them in a deep pan or skillet with about 1 inch of vegetable oil. Just be sure to maintain the oil temperature at 350°F (175°C) for the best results.

Can I make the custard in advance?

Yes, you can make the custard up to a day in advance. Let it cool completely, then cover it and store it in the refrigerator until you’re ready to use it.

How do I know when the oil is hot enough?

You can test the oil temperature by dropping a small piece of dough into it. If it sizzles and floats to the top within a few seconds, the oil is ready for frying.

Can I use a store-bought custard?

Absolutely! If you’re short on time, you can use store-bought custard or crema pasticcera, although homemade custard will add a more authentic flavor.

How do I pipe the custard into the bomboloni?

To pipe the custard, use a small paring knife to create a small slit in the bombolone, then insert a piping bag filled with custard into the slit and gently squeeze to fill.

Can I freeze these bomboloni?

Yes, you can freeze the bomboloni before filling them. To do this, fry and cool them, then place them in an airtight container and freeze. When you’re ready to serve, thaw them and fill with custard before serving.

Can I make the dough in a stand mixer?

Yes, you can make the dough in a stand mixer with a dough hook. Mix the ingredients on low speed and knead for about 8 minutes until the dough is smooth and silky.

How can I make the bomboloni more flavorful?

For extra flavor, you can add a bit of citrus zest (like lemon or orange) to the dough or custard to give it a refreshing twist.

Conclusion

Italian Cream Bombs are a deliciously indulgent treat, perfect for any occasion. With their soft, fluffy dough and rich custard filling, they offer a balance of sweetness and texture that will leave your taste buds craving more. Whether you make them for a special gathering or a simple indulgence, these bomboloni are sure to be a hit. Treat yourself and your loved ones to this classic Italian pastry—you won’t regret it!

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