Description

Italian Cream Bombs, or custard-filled bomboloni, are golden, sugar-dusted Italian doughnuts with a crisp shell and soft, airy interior. Each doughnut is filled with a rich, silky vanilla pastry cream, making them an irresistible treat for breakfast, brunch, or dessert. Their melt-in-your-mouth texture and decadent creamy filling deliver true Italian bakery flavor in every bite.

Ingredients

Units Scale

For the Dough:

2 1/4 teaspoons active dry yeast
1/2 cup warm milk (110°F)
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1/4 cup unsalted butter, softened
Oil for frying

For the Vanilla Cream Filling:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 tablespoon unsalted butter
2 teaspoons vanilla extract

To Finish:

Powdered sugar, for dusting

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Instructions

Activate the Yeast: In a small bowl, dissolve the active dry yeast in the warm milk along with the granulated sugar. Let the mixture stand for 10 minutes until it becomes foamy and activated.
Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the eggs and the yeast-milk mixture, stirring until just combined. Incorporate the softened butter and knead the dough by hand or with a mixer until it is smooth and elastic, about 8-10 minutes. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
Prepare the Pastry Cream: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring frequently. In a separate bowl, whisk the egg yolks. When the milk mixture is hot but not boiling, gradually whisk some into the yolks to temper them. Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the butter and vanilla extract. Transfer the cream to a bowl, cover with plastic directly on its surface, and chill completely.
Shape the Doughnuts: Once the dough has risen, punch it down to release air. Roll it out on a floured surface to about 1/2-inch thick. Use a round cutter to cut out circles of dough. Place them on a lightly floured surface, cover loosely, and let rise for another 30 minutes.
Fry the Doughnuts: Heat oil in a deep saucepan or fryer to 350°F (175°C). Fry the dough rounds in batches, 2-3 minutes per side, until golden brown and puffed. Drain well on paper towels.
Fill and Finish: Allow the fried doughnuts to cool completely. Using a piping bag fitted with a long tip, fill each doughnut generously with the chilled pastry cream. Dust the tops with powdered sugar before serving.

Notes

Ensure the milk for the dough is warm, not hot, to avoid killing the yeast.
The pastry cream filling can be made a day ahead and kept chilled until use.
Use a plain piping tip or a Bismarck tip to fill the bomboloni neatly.
If desired, you can flavor the cream with a touch of lemon zest or almond extract for a twist.
Best enjoyed the day they’re made for optimal texture.

Nutrition

Serving Size: 1 cream bomb
Calories: 295
Sugar: 15g
Sodium: 140mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg