Description
A soft fried dough filled with silk custard and a dusting of sugar that makes every bite bright and rich.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 tsp Salt
- 1/4 cup Granulated Sugar
- 1 cup Whole Milk
- 1 tbsp Fresh Yeast or Instant Dried Yeast
- 1/4 cup Sweet Butter
- 2 large Eggs
- Vegetable Oil for frying
- 2 cups Whole Milk (for custard)
- 5 large Egg Yolks
- 1/2 cup Sugar (for custard)
- 1/4 cup Cornstarch
- 1 tsp Vanilla Extract
Instructions
- Warm the milk to about 100 to 110 F and mix in the yeast and a pinch of sugar.
- Stir the flour, salt, and sugar in a bowl.
- Mix the yeast milk into the dry mix with the eggs and melted butter.
- Knead the dough until it feels smooth and soft.
- Cover the dough and let it rise until doubled in size.
- Heat oil to 350 F for frying.
- Divide the dough into even balls and let them rest briefly.
- Fry the balls in batches until golden on all sides.
- Drain the fried dough on paper towels and cool slightly.
- Whisk milk, yolks, sugar, and cornstarch for the custard in a pot.
- Cook the custard over medium heat, stirring until thick and smooth.
- Stir in the vanilla and cool the custard before filling.
- Use a small tip to pipe custard into each dough ball.
- Dust the filled bombs with powdered sugar and serve warm.
Notes
You can keep the custard in the fridge for up to three days. Best served warm with a dusting of powdered sugar.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Italian dessert, cream bombs, filled dough, custard, fried treats