Italian Cream Bombs (Custard-Filled Bomboloni) Recipe

Get ready to be swept away by pure sweetness! Italian Cream Bombs (Custard-Filled Bomboloni) are irresistibly golden doughnuts, deep-fried until perfect and packed with a smooth, rich vanilla pastry cream. Every bite is a dreamy blend of crisp exterior and feather-light dough, with a sunshine-yellow custard at the center that makes mornings and dessert tables extra special. This recipe is a celebration of everything wonderful about Italian baking, designed to bring bakery magic right into your own kitchen.

this Recipe

Ingredients You’ll Need

The beauty of Italian Cream Bombs (Custard-Filled Bomboloni) lies in just how simple, yet purposeful, each ingredient is. From the tender crumb the eggs create, to the lushness of homemade custard, every element plays a starring role in flavor and texture.

• Active dry yeast: This brings the dough to life, giving your bomboloni that signature fluffy rise and lightness.
• Warm milk (110°F): Helps activate the yeast and adds a subtle richness that keeps the dough tender.
• Granulated sugar: Adds sweet flavor and encourages that golden brown crust when frying.
• All-purpose flour: The unsung hero that forms the backbone of the bomboloni, producing that pillowy soft crumb.
• Salt: A quiet flavor booster; just a touch balances and brightens the sweetness.
• Eggs: Lend moisture, color, and structure, giving the dough its unmistakable Italian pastry vibe.
• Unsalted butter, softened: Adds richness and a subtle, luxurious taste to each bite.
• Oil for frying: Neutral oil ensures the bomboloni fry up light, golden, and never greasy.
• Whole milk (for cream): The creamy base for the custard, transforming it into a silky, spoonable delight.
• Granulated sugar (for cream): Sweetens the filling to a classic pastry cream perfection.
• Cornstarch: The secret to thick, velvety-smooth custard; no graininess allowed!
• Salt (for cream): A pinch here, too, to accent all those rich, sweet notes.
• Egg yolks: Packed with richness and color, these make your cream filling truly decadent.
• Unsalted butter (for cream): Swirled in at the end for a glossy, extra-smooth custard.
• Vanilla extract: Essential for that warm, aromatic flavor at the heart of classic Italian pastry creams.
• Powdered sugar (for dusting): That snowy finish that makes Italian Cream Bombs (Custard-Filled Bomboloni) utterly irresistible.

How to Make Italian Cream Bombs (Custard-Filled Bomboloni)

Step 1: Activate the Yeast

Start by dissolving the active dry yeast in your warm milk and granulated sugar. Let this mixture sit for about 10 minutes until it turns frothy and foamy — this is always a moment of anticipation! It signals that your yeast is alive and ready to lift the dough, which is the foundation for perfect Italian Cream Bombs (Custard-Filled Bomboloni).

Step 2: Mix and Knead the Dough

Combine the all-purpose flour and salt in a large bowl, then add in your eggs and the bubbly yeast mixture. Mix everything together, then work in the softened butter. Embrace the kneading process for 8 to 10 minutes — you want a smooth, elastic dough that feels supple but not sticky. This step is key to that pillowy texture we adore.

Step 3: Let the Dough Rise

Pop that dough into a lightly greased bowl, cover it up, and let it rise for about an hour until doubled in size. It’s like watching magic happen right on your countertop — this rise gives the bomboloni their airy crumb and delicately chewy bite.

Step 4: Prepare the Vanilla Cream Filling

While your dough rests, turn your attention to the custard. In a saucepan, whisk together sugar, cornstarch, and salt, then gradually add the whole milk. Over medium heat, whisk until slightly thickened. In a separate bowl, beat those egg yolks, then temper them by whisking in a bit of the hot milk mixture. Combine everything back in the pot and stir until the cream thickens luxuriously. Off the heat, swirl in butter and vanilla for glossy, melt-in-your-mouth smoothness. Chill the filling completely before using — patience pays off!

Step 5: Shape and Rise Again

Punch down your risen dough, then roll it out to 1/2-inch thickness on a lightly floured surface. Use a biscuit cutter or a glass to cut out rounds. Arrange them on a floured surface with a little room to puff up, cover lightly, and let rise another 30 minutes. This second rise is what makes Italian Cream Bombs (Custard-Filled Bomboloni) so notably light and airy inside.

Step 6: Fry to Golden Perfection

Gently heat oil in a deep pot to 350°F (175°C). Fry the dough rounds in batches for 2 to 3 minutes per side until they’re beautifully golden and puffed. Drain them on paper towels, sneaking in a moment of pride that you’re making genuine artisan bomboloni in your own kitchen!

Step 7: Fill and Finish

Once the bomboloni are cool, fill a piping bag with your chilled custard and pipe it generously into the center of each doughnut. Dust them liberally with powdered sugar, watching each one gleam like a pastry shop treasure. These Italian Cream Bombs (Custard-Filled Bomboloni) are ready to make you swoon!

How to Serve Italian Cream Bombs (Custard-Filled Bomboloni)

Garnishes

A final snowy dusting of powdered sugar is classic, but don’t stop there! Try adding a sprinkle of lemon zest or a few toasted almond slices for a little flair. A drizzle of chocolate sauce or even a dot of extra vanilla cream on top turns every Italian Cream Bomb into a showstopper.

Side Dishes

Pair your custard-filled bomboloni with a cup of strong espresso or creamy cappuccino for breakfast or brunch. If you’re serving them for dessert, a small bowl of fresh berries or a scoop of gelato on the side makes for a truly indulgent Italian experience.

Creative Ways to Present

Pile Italian Cream Bombs (Custard-Filled Bomboloni) high on a vintage platter for an old-world touch, or arrange them in cupcake wrappers for an easy grab-and-go treat at parties. For a festive twist, try making mini versions and serve on a tiered stand — perfect for afternoon teas and celebrations!

Make Ahead and Storage

Storing Leftovers

Bomboloni are best enjoyed fresh, but any extras can be stored in an airtight container at room temperature for up to one day. The cream will keep them moist, and a quick dusting of fresh powdered sugar before serving will help revive their signature charm.

Freezing

If you plan to freeze Italian Cream Bombs (Custard-Filled Bomboloni), it’s best to freeze the fried doughnuts before filling them. Let them cool completely, then wrap individually and freeze for up to two months. Thaw at room temperature, fill with custard, and finish with powdered sugar for a just-made feel.

Reheating

To bring back the warmth, pop unfilled bomboloni into a 300°F oven for about 5 minutes. Filled ones can be gently reheated in the microwave for 10 seconds, but be careful not to overheat or you’ll risk melting the luscious custard. A sprinkle of fresh sugar always livens them up!

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely, instant yeast will work just fine! You can skip the proofing step and mix it straight into the dry ingredients. Your rise time may be a bit shorter, so keep an eye on your dough.

Can I make the pastry cream ahead of time?

Yes! The pastry cream can be made up to two days in advance and stored in the fridge, tightly covered. Give it a good whisk before piping it into your bomboloni for the smoothest texture.

What oil is best for frying?

Choose a neutral oil with a high smoke point, like sunflower, canola, or vegetable oil. These will give you perfect Italian Cream Bombs (Custard-Filled Bomboloni) without any extra flavors interfering with the delicious custard and dough.

My doughnuts are greasy, what went wrong?

Usually, this means your oil wasn’t quite hot enough. Make sure it’s at 350°F before frying — this ensures a crisp, light exterior and keeps the inside fluffy and tender.

Can I add a different filling?

Definitely! While vanilla pastry cream is traditional for Italian Cream Bombs (Custard-Filled Bomboloni), feel free to experiment with chocolate hazelnut spread, lemon curd, or even whipped ricotta with honey for a unique twist.

Final Thoughts

If you’re searching for pure joy in dessert form, you can’t go wrong with Italian Cream Bombs (Custard-Filled Bomboloni). Once you master these at home, you’ll find yourself inventing reasons to fry up another batch — they’re just that irresistible! Gather your ingredients, round up your favorite people, and savor the magic.

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