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Dreamy Italian Cream Bombs
Sarah namedy

Dreamy Italian Cream Bombs: Melt-in-Your-Mouth Bomboloni ala Crema

These Dreamy Italian Cream Bombs are soft, pillowy bomboloni filled with luscious pastry cream. Each bite melts in your mouth with the perfect balance of sweetness and creaminess — a truly indulgent Italian treat that’s impossible to resist.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 bomboloni
Course: Dessert
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup warm milk (almond or soy for dairy-free)
  • 2 tsp active dry yeast
  • 1/4 cup granulated sugar (or granulated maple sugar)
  • 1/4 cup softened butter (or vegetable/coconut oil for dairy-free)
  • 2 large eggs (or aquafaba for vegan option)
  • 3 cups all-purpose flour (or gluten-free blend)
  • 2 cups pastry cream (vanilla, chocolate, or fruit-flavored)
  • powdered sugar, for dusting
  • neutral oil, for frying

Equipment

  • Mixing bowl
  • Rolling pin
  • cookie cutter
  • deep pan
  • Whisk
  • spoon

Method
 

  1. Mix warm milk with active dry yeast in a bowl. Allow it to froth for about 5 minutes.
  2. Add sugar, butter, eggs, and half of the flour; stir to combine.
  3. Gradually incorporate the remaining flour to form a soft, slightly sticky dough.
  4. On a floured surface, knead the dough for about 8 minutes until it’s smooth and elastic.
  5. Place the kneaded dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
  6. Roll the dough to ½-inch thickness and cut into 3-inch circles using a cookie cutter.
  7. Place a dollop of pastry cream in the center of each circle and fold edges to seal.
  8. Heat oil in a deep pan to 350°F (175°C). Fry each bomboloni for 2 minutes per side until golden brown.
  9. Drain on paper towels and dust with powdered sugar while still warm.

Notes

For a lighter version, bake instead of frying at 375°F for 15 minutes and dust with powdered sugar once cooled. Try variations like chocolate or lemon pastry cream fillings. Ensure the oil stays at a steady 350°F for perfect texture.