Tasty Italian Cream Bombs

Italian Cream Bombs are a yummy treat that bring genuine Italian pastry vibes right into your kitchen. These light fried dough spheres filled with creamy vanilla custard are perfect for special occasions or whenever you want a cozy sweet fix. Their fluffy texture paired with smooth custard and a sprinkle of powdered sugar makes them hard to resist.

I whipped these up one lazy weekend and couldn’t keep my tray full because everyone kept snacking on them. Now they’re my go-to when I want to wow without spending hours cooking.

Ingredients

• 25 grams fresh yeast or one packet dried yeast: either works, fresh gives a more delicate crumb
• 4 large eggs: two for the dough, two yolks for the custard’s richness and color
• 4 cups all-purpose flour: gives the dough its body, make sure it’s fresh and clump-free
• 3 tablespoons cornstarch: thickens the custard smoothly without lumps
• 1 pinch of salt: balances the sweetness and brings out flavor
• 1 teaspoon vanilla extract: gives the custard that classic sweet aroma
• 1 cup whole milk: warmed to activate yeast for the dough; fresh tastes best
• 2 cups whole milk: heated for custard, use fresh for creamy goodness
• 1/3 cup granulated sugar: a little sweetness for both dough and custard
• 4 ounces softened unsalted butter: makes dough tender and rich
• Vegetable oil for frying: neutral flavor and withstands high heat
• Powdered sugar for finishing: adds a sweet touch and looks pretty on top

Directions

Mix The Dough:

Start by mixing flour salt and sugar in a big bowl. Make a hole in the middle and pour in warm milk. Sprinkle yeast over the milk and wait five minutes until foamy. Add melted butter and beaten eggs to the yeast mix. Knead everything by hand or mixer for around eight minutes until smooth and stretchy.

Let Dough Rise:

Shape dough into a ball and toss it into a greased bowl. Cover with a damp towel and leave somewhere warm for about ninety minutes until it doubles in size and feels fluffy.

Cut Bomboloni Shapes:

Flatten the dough on a floured surface to ½ inch thick. Use a round cutter about 2¼ inches wide to cut circles. Place rounds on parchment-lined trays, cover lightly and let rest for ten minutes to relax the dough.

Heat Oil and Fry:

Pour about an inch of vegetable oil into a heavy pot or deep pan and heat it to 350°F. Fry bomboloni in small batches, flipping until each side is golden brown, around 2-3 minutes per side. Use a slotted spoon to drain and put them on paper towels to cool a bit.

Make The Custard:

Warm 2 cups of milk in a saucepan until steaming. In a bowl, whisk egg yolks sugar and cornstarch until smooth. Slowly whisk hot milk into egg mix. Pour it back into the pan and cook while stirring on medium heat until thick enough to coat a spoon. Take off heat and stir in vanilla. Let cool completely.

Fill and Finish:

Make a small cut in each cooled bombolone. Use a spoon or piping bag to fill them generously with custard. Dust with powdered sugar before serving.

The vanilla custard is always the highlight for me. It brings back memories of lazy Sundays at grandma’s, patiently stirring her custard and sharing stories. That warm feeling is what makes this so close to my heart.

Keeping Them Fresh

These are at their best fresh but you can keep them covered at room temp for up to eight hours without losing softness. Store leftovers in the fridge to keep the custard safe though the dough might get a bit firm. Let them warm up before eating. Don’t freeze after filling because the custard texture may go weird.

Swap Ideas

If you don’t have fresh yeast, instant dried yeast works too — just mix it with the flour before adding the wet stuff. Using almond or oat milk will change the custard’s flavor and lighten it up a bit, but you might need to tweak how much thickener you use. You can swap butter for coconut oil to keep it dairy-free but expect a slight flavor change.

Ways To Serve

Try these with fresh berries or drizzle on some chocolate or caramel sauce for a sweet twist. Toss powdered sugar with cinnamon for a warm note. Pair with cappuccino or strong espresso for the full Italian vibe.

These bomboloni bring a bit of Italy right to your table and are sure to wow everyone who tries them.

Frequently Asked Cooking Questions

→ Which yeast is best for the dough?

Fresh yeast gives a classic taste and texture, but dried instant yeast works fine and helps the dough rise well.

→ How can I tell when the dough has risen enough?

Give it about 90 minutes in a warm place until it doubles in size. That means the yeast is doing its job.

→ What’s the right oil temperature for frying?

Keep the oil near 350°F (175°C) to get a crunchy golden outside without soaking up too much oil.

→ How do I keep the custard from getting watery inside?

Make sure the custard has cooled down fully before filling the bombs. That keeps it thick and creamy.

→ Can I keep the cream bombs after making them?

Put them in a sealed box at room temp for up to a day to keep them fresh. Fridge can make the crust soft.