Italian Cream Bombs (Bomboloni alla Crema)
Italian Cream Bombs, or Bomboloni alla Crema, are a heavenly Italian pastry that combines soft, fluffy dough with a luscious custard filling. These delightful treats are perfect for any occasion, from brunch to dessert buffets. With their golden exterior dusted in powdered sugar, each bite promises a burst of creamy flavor that will transport you straight to Italy. Impress your family and friends with this indulgent delight that’s surprisingly easy to make!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 cup whole milk (warm)
- 1/4 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 2 cups pâtissière cream (for filling)
- Powdered sugar (for dusting)
Instructions
- 1. In a mixing bowl, combine warm milk and yeast; let sit until frothy (about 5 minutes). Add sugar, butter, eggs, and half of the flour; mix until combined. Gradually add remaining flour until a soft dough forms.
- 2. Knead dough on a floured surface for about 8 minutes until smooth.
- 3. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- 4. Punch down the dough and roll out to about 1/2-inch thick; cut into 3-inch circles.
- 5. Spoon pâtissière cream onto each circle's center; fold over edges to seal.
- 6. Heat oil to 350°F (175°C) and fry each bomboloni until golden brown (about 2 minutes per side). Drain on paper towels and dust with powdered sugar.
Nutrition
- Serving Size: 1 bombolone (45g)
- Calories: 210
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg