Description
Italian Cream Bombs are golden, fried pastry balls filled with sweet, creamy ricotta filling and dusted with powdered sugar. Light, airy, and indulgent, they’re perfect for holidays or special gatherings.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F/43°C)
- 2 tbsp unsalted butter, melted
- 1 large egg
- Vegetable oil for frying
- For the Cream Filling:
- 1 cup whole milk ricotta cheese, well drained
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
- For Topping:
- Powdered sugar for dusting
Instructions
- In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Add sugar, melted butter, egg, salt, and flour. Mix until a soft dough forms.
- Knead dough for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
- Punch down dough and divide into small equal portions. Roll into smooth balls and place on a lined tray. Cover and let rise 30 minutes.
- Heat oil in a deep pot to 350°F (175°C).
- Fry dough balls in batches for 2–3 minutes per side until golden brown. Remove and drain on paper towels. Let cool completely.
- In a bowl, mix ricotta, powdered sugar, vanilla, and chocolate chips until smooth.
- Transfer filling to a piping bag. Insert tip into each cooled bomb and pipe filling inside.
- Dust generously with powdered sugar and serve.
Notes
- Ensure ricotta is well drained to prevent runny filling.
- Do not overcrowd the pot while frying.
- Best enjoyed the same day they are filled.
- You can flavor the filling with citrus zest for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian