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Italian Cream Bombs

Decadent Italian Cream Bombs: A Sweet Indulgence at Home

Indulge in these delightful Italian Cream Bombs, featuring a creamy custard center and soft, buttery dough.
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Prep Time 30 minutes
Cook Time 20 minutes
First Rise 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Substitute with bread flour for a chewier texture.
  • 1 pinch Salt Balances sweetness and enhances flavors.
  • 1/4 cup Granulated Sugar Use coconut sugar for a unique flavor profile.
  • 1 cup Whole Milk Try almond milk for a dairy-free option.
  • 2 teaspoons Fresh Yeast Substitute instant yeast for fresh; use 1/3 packet.
  • 1/4 cup Sweet Butter Can substitute with margarine for a dairy-free choice.
  • 2 large Eggs Can replace with flaxseed meal mixed with water for a vegan option.
  • Vegetable Oil for frying Creates a crispy outer layer.
For the Custard Filling (Crema Pasticcera)
  • 2 cups Whole Milk Don't skimp on quality for better flavor.
  • 4 large Egg Yolks Offer a creamy texture and color to the filling.
  • 1/2 cup Granulated Sugar Adjust to your taste preferences.
  • 1/4 cup Cornstarch Essential for holding its shape inside the bomboloni.
  • 1 teaspoon Vanilla Extract Adds that delightful warm flavor.
For the Finishing Touch

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Round cutter
  • deep skillet
  • Piping Bag

Method
 

Step-by-Step Instructions for Italian Cream Bombs
  1. Prepare the dough by combining all-purpose flour, salt, and granulated sugar. Pour in warmed whole milk and sprinkle fresh yeast over the top. Allow to foam, then incorporate sweet butter and eggs. Knead until smooth.
  2. Transfer the dough to a greased bowl and cover with a damp cloth. Let rise in a warm location for 90 minutes until doubled in size.
  3. Punch down the dough, roll it out to ½ inch thick, and cut out rounds. Place on a floured baking sheet and let rest for 10 minutes.
  4. Heat vegetable oil to 350°F (175°C) and fry the dough rounds in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
  5. Heat whole milk for the custard. Whisk egg yolks, sugar, and cornstarch until smooth. Gradually mix hot milk into the yolk mixture, then return to heat until thickened. Stir in vanilla and cool.
  6. Fill cooled bomboloni with custard using a piping bag and dust with powdered sugar. Serve warm or at room temperature.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Serve fresh for maximum flavor. Enjoy them warm for the best experience!

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