Description
Delight in these mouthwatering Italian Cream Bombs, also known as Bomboloni, featuring a soft, fluffy dough fried to golden perfection and filled with a luscious vanilla custard. Perfectly dusted with powdered sugar, these sweet treats bring a taste of Italy to your kitchen, ideal for dessert or an indulgent snack.
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version)
- 1 tsp Salt
- 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 (Or 1 packet instant dried yeast)
- 1/2 cup Sweet Butter (Or margarine for dairy-free)
- 2 Large Eggs
- 4 cups Vegetable Oil (Canola oil as alternative)
Custard Filling
- 2 cups Milk
- 1/3 cup Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
Topping
- 1 cup Powdered Sugar
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 the dough for about 8 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm spot for approximately 90 minutes, or until doubled in size.
- Shape Bomboloni: Roll the risen dough on a lightly floured surface to about 1/2 inch thickness. Use a round cutter to cut out circles, then let them rest briefly to relax the gluten for easier frying.
- Fry Bomboloni: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the dough rounds in small batches until golden brown on all sides, about 2-3 minutes. Drain on paper towels to remove excess oil.
- Prepare Custard: In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract. Allow to cool before filling.
- Fill Bomboloni: Using a piping bag, create a pocket in each bombolone and fill generously with the prepared custard.
- Serve: Dust the filled Bomboloni with powdered sugar and serve warm or at room temperature.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this recipe gluten-free.
- Use almond milk and margarine for a dairy-free version.
- For faster dough rise, place the covered dough in a warm, draft-free area.
- Maintain oil temperature at 350°F (175°C) to ensure even frying and avoid greasy bomboloni.
- The custard filling can be prepared ahead and refrigerated before use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Italian cream bombs, Bomboloni, fried dough, custard-filled doughnuts, Italian dessert, homemade Bomboloni
