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Italian Cream Bombs (Bomboloni) Filled with Custard Recipe

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3.9 from 10 reviews

Italian Cream Bombs, also known as Bomboloni, are soft, fluffy Italian fried doughnuts filled with rich custard cream and dusted with powdered sugar. These delightful treats combine a tender, yeasted dough fried to golden perfection with a luscious crema pasticcera filling, perfect for a breakfast indulgence or an elegant dessert.

  • Total Time: 2 hours 20 minutes
  • Yield: 30 Bomboloni

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

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 smooth, 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 onto a lightly floured surface to about 1/2 inch thickness. Use a 2¼-inch cookie or biscuit cutter to cut out rounds. Place rounds on a parchment-lined baking sheet and cover lightly with a cloth. Let rest for 10 minutes (or 5 minutes if the 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 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: Use a small paring knife to cut a slit in the center or side of each bombolone to create a filling pocket. Fill a piping bag or small Ziploc bag with custard and pipe about a teaspoon of cream into each pastry.
  6. Finish and Serve: Dust the filled bomboloni generously with powdered sugar. Serve warm or at room temperature for best flavor and texture.

Notes

  • Makes approximately 30 Bomboloni.
  • You can prepare the custard cream ahead of time and refrigerate it until ready to use.
  • Make sure oil temperature stays consistent at 350°F to ensure even frying without burning.
  • For a different filling, try jam, chocolate, or pastry cream variations.
  • Consume shortly after frying for optimal softness and flavor.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Find it online: https://cozykitchenbymaya.com/italian-cream-bombs-bomboloni-filled-with-custard-recipe/