Italian Cream Bombs Recipe

Introduction

Italian Cream Bombs, also known as bombolones, are delightful deep-fried doughnuts filled with rich, creamy custard. Crispy on the outside and smooth inside, these treats make a perfect dessert or afternoon snack that’s sure to impress.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup whole milk, warm
• 1 tbsp fresh yeast or instant dried yeast
• 1/4 cup sweet butter, softened
• 2 large eggs
• Vegetable oil for frying
• 2 cups whole milk (for custard)
• 5 large egg yolks
• 1/2 cup sugar (for custard)
• 1/4 cup cornstarch
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large bowl, combine flour, salt, and granulated sugar. Make a well in the center and add warm milk mixed with yeast. Let it sit 5-10 minutes until foamy.
2. Step 2: Add softened butter and eggs to the yeast mixture. Mix until combined, then knead the dough for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 90 minutes.
4. Step 4: Roll out the dough to ½ inch thickness. Cut into circles with a round cutter, place on a lined tray, cover lightly, and rest for 10 minutes.
5. Step 5: Heat vegetable oil to 350°F (175°C). Fry each dough circle until golden brown on both sides, about 3-4 minutes. Drain on paper towels.
6. Step 6: For the custard, heat 2 cups milk over medium heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
7. Step 7: Gradually whisk hot milk into egg mixture to temper. Return to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Cool completely.
8. Step 8: Fill a piping bag with custard. Poke a small hole in each bombolone and fill with custard. Dust with powdered sugar before serving.

Tips & Variations

• Use fresh yeast for a more authentic flavor or instant yeast for convenience.
• Try adding lemon zest to the custard for a citrus twist.
• Ensure oil temperature stays steady at 350°F to avoid greasy bombolones.

Storage

Store leftover bombolones in an airtight container at room temperature for up to 2 days. To reheat, warm them gently in a low oven or microwave for a few seconds. Custard-filled bombolones are best enjoyed fresh but can be refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of fresh yeast?

Yes, active dry yeast works well. Just make sure to activate it in warm milk before mixing with the dry ingredients.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and holds a slight swirl when you run your finger through it.