ITALIAN CREAM BOMBS (BOMBOLONI ALLA CREMA)

Bomboloni alla crema, or cream bombs, are fried pastries known throughout Italy.

A traditional recipe of our pastries, they have many regional variations.

Puffy, soft and sugar-coated, they can be enjoyed empty or filled with custard or chocolate cream, perhaps even dark chocolate, or hazelnut cream.

Making cream doughnuts at home is easy, but we will have to pay some attention to the rising process.

In fact, the dough will need to rise twice, but all we will need is a little patience and organization to get incredible pastries, as good as the ones from the bar, to be enjoyed for breakfast or as a snack.

Why You’ll Love This Recipe

• Perfectly Soft Texture: Double rising ensures a fluffy, light dough.
• Versatile Fillings: Fill them with classic custard, chocolate, hazelnut cream, or even jam.
• Irresistible Flavor: A buttery, slightly sweet dough complemented by a sugar coating and creamy filling.

Soft, round pastries dusted with powdered sugar are stacked on a parchment-lined tray, set against a metallic kitchen background.

Cooking Time

• Preparation Time: 20 minutes
• Rising Time: 1 hour 40 minutes
• Cooking Time: 20 minutes
• Total Time: ~2 hours 20 minutes
• Servings: Makes 30 Bomboloni

Ingredients

For the Dough:

• 4 cups all-purpose flour
• Pinch of salt
• 1/3 cup granulated sugar
• 1 cup whole milk, warmed
• 25g fresh yeast (or 1 packet instant dried yeast)
• 4 oz (1 stick) sweet butter, softened
• 2 large eggs, beaten
• Vegetable oil, for frying

For the Filling:

• Custard (Crema Pasticcera) [Follow your preferred custard recipe or use this simple one: 2 cups milk, 4 egg yolks, 1/3 cup sugar, 3 tbsp cornstarch, 1 tsp vanilla extract].

For Topping:

• Powdered sugar

Step-by-Step Method

1. Prepare the Dough:

1. In a large mixing bowl or stand mixer, combine the flour, salt, and sugar. Create a well in the center.
2. Pour the warmed milk into the well and sprinkle the crumbled fresh yeast (or dried yeast) over the milk. Let it sit for 5 minutes until foamy.
3. Add the softened butter and beaten eggs to the bowl.
4. Knead the dough on low speed (or by hand) until the ingredients are fully combined and the dough becomes smooth and silky, about 8 minutes.

2. First Rise:

1. Form the dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth.
2. Let the dough rise in a warm, draft-free place for about 90 minutes, or until doubled in size.

3. Shape the Bomboloni:

1. Roll the dough out onto a lightly floured surface to about 1/2 inch thickness.
2. Use a 2¼-inch cookie or biscuit cutter to cut out rounds.
3. Place the rounds on a parchment-lined baking sheet and cover with a light cloth. Let them rest for 10 minutes (or 5 minutes in a warm kitchen).

4. Fry the Bomboloni:

1. Heat about 1 inch of vegetable oil in a deep pan over medium-low heat to 350°F (175°C).
2. Fry the bomboloni in small batches, 5-6 at a time, until golden brown on both sides. Flip carefully with a slotted spoon.
3. Drain on paper towels and allow to cool slightly.

5. Fill the Bomboloni:

1. Use a small paring knife to make a slit in the center (or side) of each bombolone, creating a pocket for the filling.
2. Fill a piping bag or a small Ziploc bag with custard (or your chosen filling), snip the tip, and pipe about a teaspoon of filling into each pastry.

6. Finish and Serve:

1. Dust the filled bomboloni generously with powdered sugar.
2. Serve warm or at room temperature.

Tips for Success

• Rising Time: Be patient during the rising process to ensure light and airy pastries.
• Oil Temperature: Maintain consistent heat while frying; too hot and the bomboloni will brown too quickly, too low and they’ll absorb excess oil.
• Filling Choices: Experiment with chocolate, hazelnut spread, or fruit jams for variety.

Nutritional Information (Per Bombolone)

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigeration: Refrigerate filled bomboloni for up to 2 days.
• Freezing: Freeze unfilled bomboloni for up to 2 months. Thaw and fill before serving.

Enjoy Your Homemade Bomboloni!

Serve these delectable cream-filled pastries with a cup of espresso or cappuccino for an authentic Italian experience. Buon appetito! ☕🍩

Italian Cream Bombs Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rising Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 20 minutes mins

Calories 200 kcal

Ingredients

  

For the Dough:

• 4 cups all-purpose flour
• Pinch of salt
• 1/3 cup granulated sugar
• 1 cup whole milk warmed
• 25 g fresh yeast or 1 packet instant dried yeast
• 4 oz 1 stick sweet butter, softened
• 2 large eggs beaten
• Vegetable oil for frying

For the Filling:

• Custard Crema Pasticcera [Follow your preferred custard recipe or use this simple one: 2 cups milk, 4 egg yolks, 1/3 cup sugar, 3 tbsp cornstarch, 1 tsp vanilla extract].

For Topping:

• Powdered sugar

Instructions

 

Prepare the Dough:

• In a large mixing bowl or stand mixer, combine the flour, salt, and sugar. Create a well in the center.
• Pour the warmed milk into the well and sprinkle the crumbled fresh yeast (or dried yeast) over the milk. Let it sit for 5 minutes until foamy.
• Add the softened butter and beaten eggs to the bowl.
• Knead the dough on low speed (or by hand) until the ingredients are fully combined and the dough becomes smooth and silky, about 8 minutes.

First Rise:

• Form the dough into a smooth ball and place it in a greased bowl. Cover with a damp cloth.
• Let the dough rise in a warm, draft-free place for about 90 minutes, or until doubled in size.

Shape the Bomboloni:

• Roll the dough out onto a lightly floured surface to about 1/2 inch thickness.
• Use a 2¼-inch cookie or biscuit cutter to cut out rounds.
• Place the rounds on a parchment-lined baking sheet and cover with a light cloth. Let them rest for 10 minutes (or 5 minutes in a warm kitchen).

Fry the Bomboloni:

• Heat about 1 inch of vegetable oil in a deep pan over medium-low heat to 350°F (175°C).
• Fry the bomboloni in small batches, 5-6 at a time, until golden brown on both sides. Flip carefully with a slotted spoon.
• Drain on paper towels and allow to cool slightly.

Fill the Bomboloni:

• Use a small paring knife to make a slit in the center (or side) of each bombolone, creating a pocket for the filling.
• Fill a piping bag or a small Ziploc bag with custard (or your chosen filling), snip the tip, and pipe about a teaspoon of filling into each pastry.

Finish and Serve:

• Dust the filled bomboloni generously with powdered sugar.
• Serve warm or at room temperature.

Notes

Makes 30 Bomboloni

Chocolate Bomboloni: Irresistible Italian Doughnuts