Italian Cream Bombs (Bomboloni alla Crema) Recipe
Introduction
Italian Cream Bombs, or Bomboloni alla Crema, are fluffy fried dough balls filled with rich pastry cream. This classic Italian treat is perfect for a sweet breakfast or an indulgent snack.
Ingredients
- Yeast dough (enough for about 12 dough balls)
- Pastry cream (about 1 cup)
- Sugar, for dusting
- Oil, for frying
Instructions
- Step 1: Heat oil in a deep pan to 350°F (175°C). Carefully drop the yeast dough balls into the hot oil and fry until they are golden brown on all sides.
- Step 2: Remove the fried dough balls and drain on paper towels. Once cooled slightly, fill each with pastry cream using a piping bag or a small spoon. Dust generously with sugar before serving.
Tips & Variations
- Use a piping bag with a small nozzle to fill the cream neatly without breaking the dough balls.
- For added flavor, mix a little vanilla or lemon zest into the pastry cream.
- Try dusting with cinnamon sugar instead of plain sugar for a warm twist.
Storage
Store any leftover cream bombs in an airtight container in the refrigerator for up to 2 days. They are best eaten fresh, but you can gently reheat them in a warm oven for a few minutes before serving. Avoid microwaving to keep the texture crisp on the outside.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough or pastry cream?
Yes, store-bought yeast dough and pastry cream can be used to save time and still enjoy delicious results.
How do I prevent the bombs from absorbing too much oil while frying?
Make sure the oil temperature stays between 350°F to 375°F (175°C to 190°C) to avoid greasy doughnuts. Fry in small batches and drain well on paper towels after frying.
PrintItalian Cream Bombs (Bomboloni alla Crema) Recipe
Italian Cream Bombs, known as Bomboloni alla Crema, are delightful fried dough balls filled with rich pastry cream and dusted with sugar. This classic Italian pastry features a soft, fluffy yeast dough that is deep-fried until golden and crisp, then generously filled with smooth custard cream, delivering a perfect balance of sweetness and texture—ideal for a comforting dessert or indulgent snack.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 bombs 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ⅓ cup granulated sugar
- 2 large eggs
- 4 tbsp unsalted butter, softened
- ½ tsp salt
- 1 tsp vanilla extract
Pastry Cream Ingredients
- 2 cups whole milk
- ⅔ cup granulated sugar
- 4 large egg yolks
- ⅓ cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Finishing
- Vegetable oil for frying
- Granulated sugar for dusting
Instructions
- Prepare the yeast dough: In a small bowl, dissolve the yeast in warm milk and let it activate for about 5-10 minutes until foamy. In a mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and vanilla extract. Knead the mixture until you obtain a smooth and elastic dough, about 8-10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook. Cover and let rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
- Make the pastry cream: In a saucepan, heat the milk until just simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a boil. Remove from heat, stir in butter and vanilla extract, then transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until chilled.
- Shape and fry the dough: Once the dough has risen, punch it down gently, then roll it out on a floured surface to about ½ inch thickness. Using a round cutter (about 3 inches), cut the dough into discs. Place them on a baking sheet lined with parchment, cover, and let them rise again for 30-45 minutes. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the dough discs in batches, flipping halfway through, for about 2-3 minutes per side or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
- Fill the bombs with pastry cream: Once the doughnuts are cool enough to handle but still slightly warm, fill a piping bag fitted with a long narrow tip with the chilled pastry cream. Insert the tip into the side of each doughnut and gently fill with cream until the bomboloni feel full and slightly heavy.
- Finish with sugar dusting: Roll or dust the filled bombs generously with granulated sugar for a sweet, crunchy coating. Serve immediately or store in an airtight container for up to 2 days for best freshness.
Notes
- Ensure the oil temperature is consistent to avoid greasy doughnuts.
- For a lighter cream, you can fold whipped cream into the pastry cream once chilled.
- Bomboloni are best enjoyed fresh but can be stored in the refrigerator and warmed slightly before serving.
- If you don’t have a piping bag, a plastic bag with a small corner cut can be used to fill the doughnuts.
- Try dusting with powdered sugar or cinnamon sugar for a flavor variation.
Keywords: Bomboloni, Italian doughnuts, fried pastry, cream-filled doughnuts, Italian dessert, pastry cream doughnuts
