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Italian Cream Bombs (Bomboloni Alla Crema) Recipe

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5 from 112 reviews

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.

Ingredients

Scale

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

  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 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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

Find it online: https://topreci.com/italian-cream-bombs-bomboloni-alla-crema-recipe/