Description
Delicious Italian Cream Bombs, also known as Bomboloni, are golden-fried doughnuts filled with rich, creamy vanilla custard. This indulgent dessert features a soft, fluffy exterior with a luscious custard center, making it a perfect treat for any occasion. The recipe involves preparing a yeast dough, frying it to a crispy golden perfection, and filling each piece with homemade vanilla custard.
Ingredients
Scale
Dough 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
- 2 large Eggs
- Vegetable Oil for frying
Custard Filling Ingredients
- 2 cups Whole Milk
- 5 large Egg Yolks
- 1/2 cup Sugar
- 1/4 cup Cornstarch
- 1 tsp Vanilla Extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Make a well in the center and add the warm milk mixed with yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Mix in the sweet butter and eggs, then knead the dough for about 8 minutes until it feels smooth and elastic.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover with a damp cloth, and place it in a warm area. Allow the dough to rise until it doubles in size, which will take roughly 90 minutes.
- Shape the Bombs: Once risen, roll out the dough to ½ inch thickness. Use a round cutter to cut out circles and place them on a lined tray. Lightly cover the circles and let them rest for about 10 minutes.
- Fry the Dough: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough circle for 3-4 minutes, turning once until both sides are golden brown. Remove and drain on paper towels to remove excess oil.
- Prepare the Custard Filling: In a saucepan, warm 2 cups of whole milk over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually temper the egg mixture by slowly adding the warm milk while whisking continuously. Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat and stir in vanilla extract. Let the custard cool completely.
- Fill the Bomboloni: Fit a piping bag with a round tip and puncture each fried bombolone gently. Pipe the cooled custard into each one until filled.
- Serve: Dust the filled cream bombs with powdered sugar and serve warm or at room temperature for a delightful dessert experience.
Notes
- Ensure the milk used for activating the yeast is warm, not hot, to avoid killing the yeast.
- Kneading is crucial for gluten development; do not skip or cut short this step for best texture.
- Maintain oil temperature at 350°F for even frying and to avoid greasy doughnuts.
- Allow the custard to cool completely before filling to prevent melting the dough.
- These cream bombs are best consumed within a day but can be stored in the refrigerator for up to 2 days.
