Italian Cream Bombs (Bomboloni Alla Crema) Recipe
Introduction
Italian Cream Bombs, or Bomboloni alla Crema, are delightful fried doughnuts filled with creamy custard. Crisp on the outside and soft inside, these treats are perfect for a special breakfast or an indulgent snack.
Ingredients
- 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 (see note below)
- For topping: Powdered sugar
Instructions
- Step 1: In a large mixing bowl or stand mixer, combine the flour, salt, and sugar. Make a well in the center.
- Step 2: Pour the warmed milk into the well and sprinkle the crumbled fresh yeast or dried yeast over it. Let it sit for 5 minutes until foamy.
- Step 3: Add the softened butter and beaten eggs to the bowl.
- Step 4: Knead the dough on low speed or by hand until smooth and silky, about 8 minutes.
- Step 5: Form the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 90 minutes.
- Step 6: Roll the dough onto a lightly floured surface to 1/2 inch thickness. Cut rounds using a 2¼-inch cutter.
- Step 7: Place rounds on parchment-lined sheet, cover lightly, and rest for 10 minutes (5 minutes if warm kitchen).
- Step 8: Heat about 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry bomboloni in small batches until golden on both sides. Drain on paper towels.
- Step 9: Make a slit in each bombolone and pipe in about a teaspoon of custard filling using a piping or Ziploc bag.
- Step 10: Dust generously with powdered sugar and serve warm or at room temperature.
Tips & Variations
- For a quick custard, combine 2 cups milk, 4 egg yolks, 1/3 cup sugar, 3 tbsp cornstarch, and 1 tsp vanilla extract; cook until thickened and cool before filling.
- Use fresh yeast for a more authentic texture, but instant dried yeast works well for convenience.
- Make sure oil temperature is steady at 350°F to avoid greasy bomboloni.
- Try filling with jam or chocolate for a different twist.
Storage
Store bomboloni in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be gently reheated in a warm oven to soften. Filling may thicken when chilled; allow to come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried yeast instead of fresh yeast?
Yes, instant dried yeast can be used as a convenient substitute. Just sprinkle it over the warm milk and let it activate before mixing.
How do I know when the oil is at the right temperature?
Use a kitchen thermometer to keep the oil at 350°F (175°C). If you don’t have one, drop a small piece of dough into the oil—if it bubbles and rises steadily without burning quickly, the oil is ready.
PrintItalian Cream Bombs (Bomboloni Alla Crema) Recipe
Delight in these traditional Italian Cream Bombs, known as Bomboloni alla Crema, featuring fluffy fried dough filled with rich custard cream and dusted with powdered sugar. Perfectly crispy on the outside and soft on the inside, these homemade treats bring authentic Italian bakery flavors to your kitchen.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: Approximately 20 bomboloni 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
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: 2 cups milk
- 4 egg yolks
- 1/3 cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
For Topping:
- Powdered sugar, for dusting
Instructions
- 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 foamy. Add the softened butter and beaten eggs to the bowl. Knead the dough on low speed (or by hand) until fully combined and the dough is smooth and silky, about 8 minutes.
- First Rise: Form the dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size.
- Shape the Bomboloni: Roll the dough out on a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie or biscuit cutter to cut rounds. Place the rounds on a parchment-lined baking sheet, cover with a light cloth, and let rest for 10 minutes (or 5 minutes if in a warm kitchen).
- Fry the Bomboloni: Heat about 1 inch of vegetable oil in a deep pan over medium-low heat until it reaches 350°F (175°C). Fry 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 cool slightly.
- Fill the Bomboloni: Using a small paring knife, make a slit in the center or side of each bombolone to create a pocket. Fill a piping bag or small Ziploc bag with the custard filling, snip the tip, and pipe about a teaspoon of custard into each pastry.
- Finish and Serve: Generously dust filled bomboloni with powdered sugar. Serve warm or at room temperature for best taste and texture.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly.
- For best results, use fresh yeast, but dried yeast works as a convenient substitute.
- Maintain oil temperature around 350°F to prevent burning or undercooking.
- Custard filling can be prepared a day ahead and refrigerated for convenience.
- Use a candy or deep-fry thermometer for precise oil temperature control.
Keywords: Bomboloni, Italian cream bombs, fried dough, custard-filled doughnuts, Italian dessert, homemade bomboloni alla crema
