Cream bombs are one of those desserts that instantly bring a festive mood. Soft, citrus-scented, and filled with delicious cream, they bring the aroma of traditional bakeries to the table. Everyone in my house loves them: the recipe is my mother’s, well-tested, and never fails.
👉 If you love soft leavened pastries, I also recommend the fried doughnuts, perfect to prepare when you want to treat yourself with something homemade.
The thing I like most about the bombs is that I can fill them with either pastry cream or Nutella: two variants that satisfy the whole family. I often make them on Sundays, when we have more time to spend together, and they vanish in no time. One leads to another, especially when they are slightly warm, and the granulated sugar sticks well to the golden surface.
Making them at home is easier than it seems: a little patience for the rising process, and the result rewards you with their unmistakable aroma and softness. Just get started: I’m sure that once you’ve tried them, you won’t be able to stop!
See you soon, Susy.
Try these recipes too:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 24
- Cooking methods: Frying
- Cuisine: Italian
- Energy 500.50 (Kcal)
- Carbohydrates 23.66 (g) of which sugars 9.36 (g)
- Proteins 3.40 (g)
- Fat 43.98 (g) of which saturated 7.29 (g)of which unsaturated 34.62 (g)
- Fibers 0.91 (g)
- Sodium 16.65 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the cream bombs
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup milk
- 3/4 cup sugar
- 0.88 oz fresh yeast
- 1 orange zest (grated)
- 1 lemon zest (grated)
- 1 1/4 teaspoon salt
- 2.8 oz butter
- 1 as needed corn oil (for frying)
- 1/4 cup sugar (for decoration)
You will need
- Pastry bag
- Stand mixer with dough hook
- Pan (I use a non-stick Wok)
- Cookie cutter 2.5–3 inches
- Work surface
- Rolling pin
How to make the cream bombs
In the bowl of the stand mixer with the dough hook, I put the flour and sugar, start at low speed, and let them mix well. I add the warm milk in which I dissolved the yeast and continue kneading.
I add the grated orange and lemon zest for aroma, and finally the soft butter cut into pieces along with the salt.
I increase the speed and let it work until the dough detaches from the sides and clings to the hook: it should be smooth, elastic, and soft to the touch.I transfer the dough to a lightly floured work surface and knead it by hand for a few minutes until I get a smooth, soft, and elastic dough ball.
I place it in a large bowl, cover with plastic wrap, and let it rise in a warm, sheltered place until it doubles in volume. The secret is patience: the slower and more complete the rise, the softer and more fragrant the bombs will be.After the first rise, I take the dough, knead it quickly, and transfer it to the floured work surface. With the rolling pin, I roll it out to a thickness of about 0.6 inches, soft but compact enough.
With a 2.5–3 inch cookie cutter, I cut out many discs and place them on a baking sheet lined with parchment paper, well spaced apart. I cover and let rise again in the turned-off oven with the light on: it will take at least 2 hours or until doubled in volume.I prepare a plate with granulated sugar, ready for the final decoration.
In a large pan, I heat plenty of oil, and when it reaches 338°F, I start frying a few bombs at a time. I gently turn them two or three times until they become puffy and evenly golden.
I drain them on absorbent paper and, while still warm, roll them in granulated sugar that immediately sticks to the fragrant surface.
Finally, I place them on a tray and fill them with a pastry bag, choosing between pastry cream or Nutella. The result? Fantastic cream bombs, soft and delicious that disappear in an instant!
Storage and Tips
The cream bombs stay soft for 1–2 days if stored under a glass dome at room temperature. If you want to prepare them in advance, you can also freeze them raw, right after shaping the discs and before the last rise: you just need to thaw them slowly and let them rise before frying.
To make them even more delicious, you can fill them not only with classic pastry cream but also with chocolate cream, hazelnut cream, or Nutella. If you prefer a lighter version, you can try the Baked Krapfen! Soft and delicious, but without frying!
Frequently Asked Questions about Cream Bombs
Can I bake the bombs instead of frying them?
Yes, you can bake them at 356°F for about 20 minutes, but the texture will be more similar to a brioche bread and not a real fried bomb.
What flour should I use for a perfect result?
I recommend using half Manitoba flour and half all-purpose flour, just like in my recipe: this way the bombs will be soft and well risen.
Can I prepare the dough the day before?
Yes, you can let it rise in the fridge overnight, well covered with plastic wrap. The next day, let the dough sit at room temperature until doubled and proceed with the recipe.
