Cream Bombs (Print-Friendly Version)
Golden fried cream-filled Italian bombs with creamy vanilla custard, lightly covered in powdered sugar.
# Ingredients List:
→ Dough
01 -
67 g sugar
02 -
1 pinch salt
03 -
25 g fresh or 7 g instant yeast
04 -
113 g softened unsalted butter
05 -
480 g plain flour
06 -
2 beaten large eggs
07 -
240 ml warm whole milk
08 -
Oil for frying
→ Custard Filling
09 -
4 egg yolks
10 -
24 g cornstarch
11 -
67 g sugar
12 -
1 tsp vanilla extract
13 -
480 ml whole milk
→ Finishing
14 -
Sugar to dust
# Detailed Cooking Steps:
01 -
Put flour, sugar, and salt in a big bowl. Make a hole in the middle and pour warm milk in there. Sprinkle the yeast on the milk. Wait 5 minutes till it looks bubbly.
02 -
Throw in the soft butter and eggs. Knead by hand or with a mixer for about 8 minutes till it's smooth and silky.
03 -
Form the dough into a ball and put it in an oiled bowl. Cover it with a damp cloth. Keep it somewhere warm for around 90 minutes till it doubles in size.
04 -
On a floured surface, roll dough to about 1.25 cm thick. Use a 5.7 cm cutter to make circles. Put them on a tray lined with parchment. Cover lightly and let sit 10 minutes.
05 -
Heat vegetable oil to 175°C. Use about 2.5 cm deep oil in a heavy pan or fryer.
06 -
Drop dough circles in the hot oil in small amounts. Fry till golden brown on both sides. Take them out and drain on paper towels. Let them cool a bit.
07 -
Warm milk in a pan until it steams. Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly stir hot milk into egg mix while whisking. Put it back on medium heat and cook till thick. Take off heat, stir in vanilla, and cool fully.
08 -
Cut a small slit in each cooled bombolone. Use a piping bag to fill them with custard.
09 -
Sprinkle plenty of powdered sugar on top before you serve.
# Helpful Hints:
01 -
Keep the oil temp steady to get that perfect fry and texture.
02 -
Make sure the custard cools completely before filling so it doesn’t get soggy.
03 -
Don't be shy with the powdered sugar for a nice look and taste.