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Fluffy Italian Cream Bombs Delight

Category: Indulgent Desserts for Sweet Endings

Start with a soft dough rich with eggs, milk, and butter, plus a little sugar. Let it puff up, then shape and fry until golden and airy inside. Once they're cooled, stuff each one with smooth, creamy custard. Pile on some powdered sugar for a sweet finish. They're tastiest when still warm, but great at room temp too. Whip them out in the morning or bring to a party—they go perfectly with coffee or something sweet to sip.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Thu, 15 May 2025 11:26:29 GMT
A plate piled with sugar-coated donuts and tongs ready to grab one. Bookmark
A plate piled with sugar-coated donuts and tongs ready to grab one. | recipesbyelisa.com

Soft as clouds, these Italian Cream Bombs feel like a luxury any morning or as a sweet pick-me-up whenever you want. Their super airy dough surrounds smooth custard, all showered in powdered sugar. The buttery vanilla scent takes me right back to Rome and those joyful café mornings where one of these and a hot coffee made everything better.

Anytime I fix these for brunch, people polish them off so fast. My kids start cheering as soon as I grab the mixing bowl!

Dreamy Ingredients

  • All purpose flour: This gives our dough stability. Pick a medium protein flour, so they turn out super fluffy.
  • Pinch of salt: Pops the sweetness and brings the flavors together. Sea salt is especially fresh.
  • Granulated sugar: Sweetens and gives that golden finish. Organic sugar is nice if you have it.
  • Whole milk: Warm it up for extra soft dough. Always use the best fresh milk you can grab.
  • Fresh yeast or instant dried yeast: Makes them puff so good. Either works, but fresh gives the truest flavor if you find it.
  • Sweet butter: Needs to be soft. Always stick to real butter for deep taste.
  • Large eggs: Beat into the mix for that yellow color and tenderness. Pasture-raised eggs really make them pop.
  • Vegetable oil: Frying calls for something with a high smoke point. Sunflower or peanut oil is best since you won't get weird flavors.
  • For the filling Custard Crema Pasticcera: Rich and thick, make it yourself or use a blend you love. Pure vanilla makes it extra cozy.
  • Powdered sugar: For dusting at the end, just sift so you don't end up with lumps.

Easy-to-Follow Steps

Sugar Shower:
Put your finished bomboloni on a dish and shake on a thick layer of powdered sugar. They're at their best just warm but don't worry, they're just as tasty cooled down!
Stuff Each Bombolone:
Take a sharp small knife and cut open a pocket in the side of each, careful not to slice through. Spoon your custard into a piping bag (or even a ziptop with the corner trimmed), then squeeze in that cream, a teaspoon or two for extra yum.
Fry the Bomboloni:
Fill up a sturdy deep pan with about an inch of oil and heat to 350°F. Careful, lower each dough round in with a spoon. Fry them in batches, turning gently once the underside is gold. It just takes a few minutes. Cool a bit on a paper towel afterward.
Cut and Shape Bomboloni:
Dust your counter. Roll out the dough to about half an inch thick, then cut circles using a 2.25 inch cutter. Lay the circles on a tray lined with parchment, cover softly with a cloth, and let sit for ten minutes so they rise up before frying.
Let Dough Rise:
Ball up your dough, drop it in an oiled bowl, damp towel over the top. Leave in a warm spot or with the oven light on—give it 90 minutes. It's ready when it puffs up double and leaves a slow bounce-back if you poke it.
Make the Dough:
Grab a big bowl and toss in flour, salt, plus sugar. Mix together by hand or with a whisk until even. Make a hole in the middle, pour in warmed milk, and sprinkle the yeast in. Wait till it gets foamy, around five minutes. Add your soft butter and eggs, and then knead until it's supple and elastic—by hand or mixer, about eight minutes to get that perfect texture.
A tray of powdered sugar donuts. Bookmark
A tray of powdered sugar donuts. | recipesbyelisa.com

That creamy custard in the middle is hands-down my favorite. Making these with my grandma, filling the kitchen with stories as the dough rose—that's where the real magic is.

Storing Advice

Italian Cream Bombs taste best fresh, but you can keep extras in a tight container at room temp for one day. Want to keep them longer? Pop them in the fridge covered, then gently warm up before eating. Don't pile them up or you'll lose that sugar coating.

Switch It Up

Can’t grab fresh yeast? Instant works just as well, same amount. Need a dairy free version? Plant milk and vegan butter do the job. Try your favorite jam or even a chocolate spread as filling, too.

How to Serve

Eat them warm in the morning with strong coffee or set them out for dessert, add more sugar if you like. Feeling fancy? Mix in orange or lemon zest for the filling for extra zing.

A tray of powdered donuts. Bookmark
A tray of powdered donuts. | recipesbyelisa.com

Bit of History

These treats come from Tuscany, where you’ll find them hot and fresh at beaches and busy corners. Bomboloni means bomb in Italian because the middle is a sweet surprise. Every spot and every family has their own style.

Frequently Asked Questions About Recipes

→ Why do Italian cream bombs end up so airy and tender?

Whole eggs, butter, and milk help make the dough super soft. Letting it rise properly keeps the centers fluffy and light.

→ Is it okay to swap in instant yeast for fresh yeast?

You sure can. One packet of instant dry yeast gives the same lift, just proof with the warm milk like usual.

→ What can I stuff them with besides the usual custard?

Chocolate pastry cream is delicious. Or try fruit jam, or even some sweet ricotta for a fresh twist.

→ How do I keep them from turning out greasy or heavy?

Keep your frying oil at 350°F (175°C) and don’t overcrowd the pot. Let them drain right away on paper towels.

→ Can you prep cream bombs early?

They taste best just-made, but frying and filling a couple hours before’s fine. Skip the sugar dusting till you’re ready to eat.

Cream Bombs Custard

Cloud-like Italian cream bombs stuffed with thick custard, topped with powdered sugar—each bite melts in your mouth.

Prep Time
20 minutes
Cooking Time
20 minutes
Total Time Required
40 minutes
Authored By: Elisa

Type of Recipe: Desserts

Skill Level: Medium

Cuisine Type: Italian

Servings Count: 30 bomboloni

Dietary Preferences: Suitable for Vegetarians

Ingredients You'll Need

→ Dough

Ingredient 01 Vegetable oil for frying
Ingredient 02 2 large eggs, already beaten
Ingredient 03 113 g unsalted butter, softened
Ingredient 04 25 g fresh yeast or 7 g instant dried yeast
Ingredient 05 240 ml whole milk, warmed
Ingredient 06 67 g granulated sugar
Ingredient 07 Pinch of salt
Ingredient 08 480 g all-purpose flour

→ Filling

Ingredient 09 5 ml vanilla extract
Ingredient 10 24 g cornstarch
Ingredient 11 67 g granulated sugar
Ingredient 12 4 egg yolks
Ingredient 13 Custard (Crema Pasticcera): 480 ml milk

→ Topping

Ingredient 14 A dusting of powdered sugar

Step-by-Step Instructions

Step 01

Sprinkle loads of powdered sugar over them and dig in while warm or let them cool to room temp.

Step 02

Split open each pastry with a little knife, use a piping bag to squirt about 5 ml of that custard right inside.

Step 03

Pour about 2.5 cm of vegetable oil in a deep pot, heat it up to 175°C. Toss in the rounds, just 5 or 6 at a time, flip until they're golden both sides. Pull them from the oil with a slotted spoon, dry off on some paper towels, then let them cool for a bit.

Step 04

Flatten dough out with your rolling pin to about 1.25 cm thick. Grab a 5.5 cm cutter, punch out circles, put them on a parchment tray, toss a cloth over, and let them rest 10 minutes.

Step 05

Roll the dough into a ball, pop it in an oiled bowl, cover up with a damp towel, and let it chill in a cozy spot for one and a half hours or until you see it puff up twice its size.

Step 06

Now add your softened butter and those eggs. Work it by hand or use a stand mixer slow and steady for around 8 minutes till you've got a silky, smooth dough.

Step 07

Pour the warmed milk right in the center of your flour mix, toss in the yeast (fresh or instant), and give it about 5 minutes so it gets foamy and bubbly.

Step 08

Toss your flour, salt, and sugar into a big bowl or your mixer bowl. Mix them up, then make a hollow in the middle for your liquid stuff to go later.

Extra Tips and Tricks

  1. Keep your oil steady at 175°C so everything fries up perfectly. Put too many in at once and they'll get soggy, so give them space.

Must-Have Equipment

  • Either a stand mixer or just a big mixing bowl
  • Rolling pin
  • Cutter for cookies or biscuits, 5.5 cm wide
  • Deep pot or sturdy Dutch oven
  • Spoon with slots
  • Piping bag

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Got gluten, eggs, and dairy

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 200
  • Fat Amount: ~
  • Carbohydrate Amount: ~
  • Protein Amount: ~