Creamy Fried Bombs
(Sweet Fried Dough with Cream Filling)
Ingredients:
- 170g warm milk
- 14g fresh brewer’s yeast (or 5g active dry yeast)
- 55g sugar
- 335g “00” flour or all-purpose flour
- 1 pinch of salt
- 2 egg yolks
- 40g softened butter
- Oil for frying
- Granulated sugar for coating
Optional: Pastry cream, custard, Nutella, or any filling of your choice
Instructions:
1. Activate the yeast:
- In a small bowl, mix the warm milk with sugar and yeast.
- Stir well and let it sit for about 10 minutes, until it becomes foamy.
(This step is important to activate the yeast.)
2. Prepare the dough:
- In a large mixing bowl, add the flour and a pinch of salt.
- Make a well in the center and add the egg yolks and the milk-yeast mixture.
- Start mixing slowly until a dough begins to form.
- Add the softened butter and knead well for 10–15 minutes, until the dough is smooth and elastic.
(You can use your hands or a stand mixer with a dough hook.)
3. First rise:
- Form the dough into a ball and place it in a greased bowl.
- Cover with plastic wrap or a clean towel.
- Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the bombs:
- Once risen, punch down the dough and roll it out on a floured surface to about 1.5–2 cm thickness.
- Use a round cutter (7–8 cm wide) to cut out circles.
- Place the circles on a tray lined with parchment paper.
- Cover with a towel and let them rise again for 30–40 minutes.
5. Fry the bombs:
- Heat oil in a deep pan (170–180°C).
- Gently place the dough rounds in the hot oil, a few at a time.
- Fry each side for about 1–2 minutes until golden brown.
- Remove and place on paper towels to absorb excess oil.
6. Coat and fill:
- While still warm, roll the bombs in granulated sugar.
- Let them cool slightly, then use a piping bag to fill them with pastry cream, custard, Nutella, or any filling you like.
Tips:
- Make sure the oil is not too hot to avoid burning the outside while the inside stays raw.
- You can prepare the pastry cream in advance and chill it until ready to use.