Description
These heavenly Italian Cream Bombs, or Bomboloni alla Crema, are light, fluffy donuts filled with rich custard and dusted with powdered sugar. Perfect with a hot espresso or cappuccino!
Ingredients
For the Dough:
- 4 cups all-purpose flour
- Pinch of salt
- 1/3 cup granulated sugar
- 1 cup whole milk, warmed
- 25g 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 the Topping:
- Powdered sugar
Instructions
- Prepare the Dough – In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center, pour in warm milk, and sprinkle yeast over it. Let sit for 5 minutes until foamy.
- Mix and Knead – Add softened butter and beaten eggs. Knead for about 8 minutes until smooth and elastic.
- First Rise – Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 90 minutes or until doubled in size.
- Shape the Bomboloni – Roll out the dough to ½ inch thickness on a lightly floured surface. Use a 2¼-inch cutter to cut rounds. Place on a parchment-lined sheet, cover, and let rest for 10 minutes.
- Fry to Perfection – Heat 1 inch of vegetable oil to 350°F (175°C). Fry in batches, turning once, until golden brown. Drain on paper towels.
- Prepare the Filling – In a saucepan, heat milk over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add warm milk, then return mixture to the pan and cook until thickened. Remove from heat, add vanilla, and let cool.
- Fill the Bomboloni – Make a small slit in each cooled pastry. Pipe in about a teaspoon of custard using a piping bag.
- Final Touch – Dust generously with powdered sugar. Serve warm or at room temperature.
Notes
- Use a candy thermometer to maintain proper oil temperature for even frying.
- For a chocolate twist, mix melted chocolate into the custard.
- Best enjoyed fresh but can be stored (see storage tips below).
- Prep Time: 2 hours (including rise time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Italian