Introduction
Creamy Fried Bombs are irresistible bite-sized snacks featuring pillowy-soft dough and a rich, creamy filling, typically made with cheese or béchamel. Fried to golden perfection, they combine crunchy texture and melty decadence in one heavenly bite. Whether for parties, snacks, or comfort food cravings, these little treats are always a hit.
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Origin and Cultural Significance
These bombs are rooted in European and Mediterranean traditions where soft, enriched doughs—like brioche or bomboloni—are stuffed and fried. Italy and Spain are famous for similar delights, often sweet, but savory versions like these have gained global popularity for their indulgent yet satisfying taste. Today, they are part of modern street food culture, blending tradition with inventive fillings and fusion flavors.
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Ingredients Quantity (Makes approx. 10–12 bombs)
For the Dough:
170 g warm milk
14 g fresh brewer’s yeast (or 4–5 g active dry yeast)
55 g sugar
335 g “0” flour (or all-purpose if unavailable)
1 pinch of salt
2 egg yolks
40 g butter (softened)
For the Filling (choose or combine):
150 g béchamel sauce or mashed potatoes
100 g shredded cheese (mozzarella, cheddar, or provolone)
Optional: 50 g cooked ham, chicken, mushrooms, or sautéed spinach
Salt and pepper to taste
For Frying & Coating:
Oil for deep frying
Optional: egg wash and breadcrumbs for extra crispiness
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Optional Additions
Add fresh herbs (parsley, chives) to the filling
Include chili flakes or garlic for more punch
Coat with panko breadcrumbs before frying for added crunch
Add a cube of mozzarella in the center for a gooey surprise
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Tips for Success
Let the dough rise fully—soft dough is key to light, airy texture
Make sure the filling is thick and chilled so it doesn’t leak when frying
Seal the bombs well and pinch the seams firmly
Fry at 170–180°C (340–355°F) for even browning without burning
Drain thoroughly on paper towels to keep them light
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Instructions
1. Prepare the Dough
Dissolve yeast and sugar in warm milk. Let sit until frothy (5–10 minutes). In a large bowl, mix flour and salt. Add egg yolks, yeast mixture, and softened butter. Knead until soft and elastic (8–10 min). Cover and let rise for 1–2 hours until doubled.
2. Prepare the Filling
Mix béchamel or mashed potato with cheese and any optional add-ins. Chill for easier handling.
3. Shape the Bombs
Divide risen dough into equal portions. Flatten each, place a spoonful of filling in the center, and seal tightly into a ball.
4. Final Rise
Place balls on a tray, cover lightly, and let rise 30 minutes.
5. Fry
Heat oil in a deep pot. Fry bombs in batches until golden and puffed (about 2–3 minutes per side). Drain on paper towels.
6. Serve
Best enjoyed warm—melty, creamy, and delicious!
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Description
These Creamy Fried Bombs feature a soft, slightly sweet bread encasing a molten, cheesy center. The dough is airy and golden, with a satisfying crunch when fried just right. Each bite offers richness and indulgence that melts in your mouth.
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Nutritional Information (Per bomb, approx.)
Calories: 180–220
Protein: 5–7 g
Carbs: 20–25 g
Fat: 8–12 g
Sodium: ~200 mg
(Varies based on filling and frying method.)
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Conclusion and Recommendation
Creamy Fried Bombs are the perfect blend of soft dough and rich filling, ideal for entertaining or treating yourself. Their warm, melty centers wrapped in golden bread are both comforting and decadent—a recipe worth repeating.
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Embracing Healthful Indulgence
To lighten the dish, try baking or air-frying the bombs instead of deep frying. Use part-skim cheese, reduce added butter, and incorporate vegetables like spinach or cauliflower into the filling. You’ll retain the soul of the recipe while enjoying a more balanced indulgence.