Creamy Fried Bombs
Yield
8–10 bombs (depending on size)
Prep Time
20 minutes (plus rising time)
Cook Time
15–20 minutes
Ingredients
170 g warm milk
14 g brewer’s yeast (fresh or active dry)
55 g sugar
335 g “0” flour (or all-purpose flour if unavailable)
1 pinch salt
2 egg yolks
40 g butter, softened
Optional: powdered sugar or chocolate glaze for topping
Instructions
1. Activate the Yeast
In a small bowl, combine warm milk (around 35–40°C / 95–105°F) with yeast and a pinch of sugar.
Let it sit for 5–10 minutes, until foamy.
2. Make the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the yeast mixture and egg yolks.
Mix until a dough starts to form.
Add the softened butter and knead for 8–10 minutes until smooth and elastic.
3. First Rise
Cover the dough with a clean cloth or plastic wrap.
Let it rise in a warm place for 1–2 hours, or until doubled in size.
4. Shape the Bombs
Punch down the dough.
Divide into 8–10 equal pieces.
Roll each piece into a ball.
If you want a creamy filling, make a small indentation in the center and add pastry cream or custard, then seal.
5. Second Rise
Place the shaped bombs on a floured surface or tray.
Cover and let rise for 30–40 minutes until slightly puffy.
6. Fry
Heat oil in a deep pan or fryer to 170–175°C (340–350°F).
Fry the bombs in batches, turning occasionally, until golden brown (about 2–3 minutes per side).
Drain on paper towels.
7. Serve
Dust with powdered sugar or drizzle with chocolate glaze.
Serve warm for the best creamy experience!
Tips
Keep oil temperature steady to avoid greasy bombs.
You can fill them with pastry cream, Nutella, or jam for variety.
These are best eaten fresh, same day.
