Mouthwatering Italian Cream Bombs Recipe You’ll Love to Make Recipe
Enjoy these irresistible Italian Cream Bombs, fluffy fried dough filled with creamy custard and dusted with powdered sugar for a perfect indulgent treat.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 13 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Dough Ingredients
- 4 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version)
- 1 tsp Salt (No substitutions needed)
- 1/2 cup Granulated Sugar (Can be replaced with coconut sugar)
- 1 cup Whole Milk (Substitute with almond milk for dairy-free)
- 2 tsp Fresh Yeast (Use 1 packet of instant dried yeast if fresh is unavailable)
- 1/2 cup Sweet Butter (Margarine for dairy-free option)
- 2 Large Eggs (No substitutes recommended)
- 4 cups Vegetable Oil (Canola oil is a good alternative for frying)
Custard Filling Ingredients
- 2 cups Milk (For a quick custard version)
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Topping
- 1 cup Powdered Sugar (No substitutes needed)
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Create a well in the center and pour in the warmed milk mixed with fresh yeast; let it foam for about 5 minutes. Mix in the butter and eggs, then knead until the dough is smooth, which should take about 8 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a clean cloth and allow it to rise in a warm place for about 90 minutes, or until it has doubled in size.
- Shape Bomboloni: Roll out the dough to about 1/2 inch thick on a lightly floured surface. Use a round cutter to cut out circles, then let them rest for a brief moment to relax the gluten.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until they are golden brown on all sides, approximately 2-3 minutes. Once done, place them on paper towels to drain excess oil.
- Fill Bomboloni: Using a piping bag, carefully create a pocket in each Bombolone and fill them with your creamy custard. Finish by dusting them with powdered sugar before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Granulated sugar can be replaced with coconut sugar.
- Whole milk can be substituted with almond milk for a dairy-free option.
- Fresh yeast can be replaced with instant dried yeast (1 packet).
- Sweet butter can be replaced with margarine for a dairy-free option.
- Use canola oil as an alternative for frying.