I love sharing treats I make at home, and today I bring you Delicious Italian Cream Bombs. This is a soft fried dough filled with silk custard and a dusting of sugar that makes every bite bright and rich. I first read about similar filled treats while reading a guide on Ninja Creami recipes, and I adapted the idea to fit a classic Italian style.
My Dad James used to smile at the smell of warm custard. He called these bombs his weekend joy and asked for them on slow mornings.
What You’ll Need
- 3 cups All-Purpose Flour (Provides structure and absorbs moisture)
- 1 tsp Salt (Enhances flavor)
- 1/4 cup Granulated Sugar (Adds sweetness)
- 1 cup Whole Milk (Activates yeast)
- 1 tbsp Fresh Yeast or Instant Dried Yeast (Leavening agent)
- 1/4 cup Sweet Butter (Infuses richness)
- 2 large Eggs (Adds structure and moisture)
- Vegetable Oil for frying (Achieves golden exterior)
- 2 cups Whole Milk (Forms the base of your custard)
- 5 large Egg Yolks (Contributes to filling)
- 1/2 cup Sugar (Sweetens the custard)
- 1/4 cup Cornstarch (Thickens custard)
- 1 tsp Vanilla Extract (Adds flavor depth)
My Trusted Kitchen Tools
I keep this list short. I want tools that make the work easy and the result consistent.
- A medium bowl for the dough.
- A whisk and a spoon for the custard.
- A sturdy wooden spoon to mix.
- A deep skillet or pot for frying.
- A candy or instant read thermometer.
- A rolling mat or clean board.
- A piping bag with a narrow tip for filling.
- A sieve for dusting sugar.
Bringing It All Together
- Warm the milk to about 100 to 110 F and mix in the yeast and a pinch of sugar.
- Stir the flour, salt, and sugar in a bowl.
- Mix the yeast milk into the dry mix with the eggs and melted butter.
- Knead the dough until it feels smooth and soft.
- Cover the dough and let it rise until doubled in size.
- Heat oil to 350 F for frying.
- Divide the dough into even balls and let them rest briefly.
- Fry the balls in batches until golden on all sides.
- Drain the fried dough on paper towels and cool slightly.
- Whisk milk, yolks, sugar, and cornstarch for the custard in a pot.
- Cook the custard over medium heat, stirring until thick and smooth.
- Stir in the vanilla and cool the custard before filling.
- Use a small tip to pipe custard into each dough ball.
- Dust the filled bombs with powdered sugar and serve warm.
Making It Your Own (Swaps & Ideas)
I like to keep the base recipe true to the idea, but small swaps can make it yours. Try using a flavored custard or add a little lemon zest to the dough. You can also fold in tiny chocolate chips into the custard for a surprise center. If you want a seasonal twist, pair these with a warm fruit sauce or a spiced jam. For more fall dessert ideas that pair well with these cream bombs, see this take on apple brownies to serve alongside.
If you use active dry yeast instead of fresh yeast, let it bloom longer in warm milk and a bit of sugar. If you want lighter dough, add a small amount of potato flour or use bread flour for more chew. For a richer custard, replace 1/2 cup of the milk with heavy cream.
How We Love to Serve It
I serve these warm and simple. A light dusting of powdered sugar makes them look lovely and keeps the flavors soft. For a party, I line a platter and stack them like little domes. You can also offer chocolate sauce, caramel, or fresh berries on the side to let guests choose.
I often make a batch and add small labels so people know the filling. If you want to create a dessert table, these bombs sit well next to other treats from my dessert collection of decadent dessert recipes. They balance heavy cakes and give a soft, warm option that people love.
A Few Tips For Success
I follow a few simple rules every time and I never skip them.
- Always check your yeast; it should foam when mixed with warm milk and sugar.
- Keep the oil at a steady heat. Too hot and the outside browns before the inside cooks.
- Do not overfill the piping bag. Fill in small bursts to avoid spills.
- Cool the custard enough so it will not melt the dough when you fill the bombs.
- Use a thermometer for the oil to keep even frying.
- Rest the dough after shaping; a short rest helps the texture.
Saving Some For Later
You can keep the custard in the fridge for up to three days in a sealed container. The fried dough is best the same day but will keep up to two days in an airtight box. Reheat gently in a low oven to bring back warmth. If you freeze the dough before frying, thaw fully and let it rise again before frying. For best flavor, fill the bombs just before serving.
From My Kitchen to Yours
I hope you try these Delicious Italian Cream Bombs soon. I think they show how small care and a few simple steps can make a bright and cozy treat. I love how the custard and the soft dough work together. Make a batch and share them with people you love.
Your Questions, Answered
How long do Delicious Italian Cream Bombs keep in the fridge?
I store the custard in a tight jar for up to three days. I keep the fried dough in an airtight box for up to two days and fill them just before serving for best texture.
Can I make Delicious Italian Cream Bombs without frying?
Yes, you can bake small rounds on a lined tray until golden, but the exterior will not be as crisp and the cook time will change. Frying gives the classic hollow and soft inside.
What fillings work well with Delicious Italian Cream Bombs?
I like classic custard, but you can use chocolate ganache, jam, or lemon curd. Light fillings work best so the dough does not get soggy. Keep fillings thick so they hold inside when you pipe them.
Print
Delicious Italian Cream Bombs
- Total Time: 45
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A soft fried dough filled with silk custard and a dusting of sugar that makes every bite bright and rich.
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Salt
- 1/4 cup Granulated Sugar
- 1 cup Whole Milk
- 1 tbsp Fresh Yeast or Instant Dried Yeast
- 1/4 cup Sweet Butter
- 2 large Eggs
- Vegetable Oil for frying
- 2 cups Whole Milk (for custard)
- 5 large Egg Yolks
- 1/2 cup Sugar (for custard)
- 1/4 cup Cornstarch
- 1 tsp Vanilla Extract
Instructions
- Warm the milk to about 100 to 110 F and mix in the yeast and a pinch of sugar.
- Stir the flour, salt, and sugar in a bowl.
- Mix the yeast milk into the dry mix with the eggs and melted butter.
- Knead the dough until it feels smooth and soft.
- Cover the dough and let it rise until doubled in size.
- Heat oil to 350 F for frying.
- Divide the dough into even balls and let them rest briefly.
- Fry the balls in batches until golden on all sides.
- Drain the fried dough on paper towels and cool slightly.
- Whisk milk, yolks, sugar, and cornstarch for the custard in a pot.
- Cook the custard over medium heat, stirring until thick and smooth.
- Stir in the vanilla and cool the custard before filling.
- Use a small tip to pipe custard into each dough ball.
- Dust the filled bombs with powdered sugar and serve warm.
Notes
You can keep the custard in the fridge for up to three days. Best served warm with a dusting of powdered sugar.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Italian dessert, cream bombs, filled dough, custard, fried treats