Creamy Fried Bombs

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Creamy Fried Bombs (Bombe alla Crema) — Big, indulgent recipe

Delicious, pillowy fried dough balls filled with a silky custard — perfect hot from the pan, dusted with sugar, and dangerously easy to love. Below is a full, expanded recipe using your ingredient list (I used those amounts for the dough) plus a simple pastry cream to fill the bombs. I also include methods, tips, a short history, serving ideas for lovers (romantic touches), variations, and a concluding note.

Ingredients

For the dough (uses your ingredients)

  • 170 g warm milk (≈ 38–40 °C / 100–105 °F)
  • 14 g fresh brewer’s yeast (or active dry yeast — see note below)
  • 55 g granulated sugar
  • 335 g “0” flour (type 0 — all-purpose/strong pastry flour equivalent)
  • 1 pinch of salt
  • 2 egg yolks (reserve whites if you like)
  • 40 g unsalted butter, softened

For the pastry cream filling (makes ~350–400 g; enough for ~16–20 bombs)

  • 350–400 ml whole milk
  • 80 g granulated sugar
  • 3 large egg yolks (separate from the 2 yolks in the dough)
  • 30–40 g cornflour (cornstarch) OR 30 g plain flour
  • 1 tsp pure vanilla extract or 1 vanilla bean scraped
  • 20 g unsalted butter (optional — enriches the cream)

If you prefer a lighter filling: 300 ml heavy cream + 30 g powdered sugar, whipped to soft peaks (no cooking). See variations below.

For frying & finishing

  • Neutral frying oil (vegetable, sunflower, or peanut) — enough for a 6–8 cm deep pan layer (≈1–1.5 L depending on pan)
  • Extra granulated sugar or powdered sugar for dusting
  • Optional: cocoa powder, jam, Nutella, lemon zest, or powdered sugar mixed with cinnamon

Equipment

  • Deep heavy pot or deep fryer
  • Candy/instant-read thermometer (helpful)
  • Slotted spoon / spider skimmer
  • Pastry bag with round tip (or a small nozzle) for filling
  • Mixing bowls, whisk, wooden spoon, bench scraper

Introduction (short)

These “Creamy Fried Bombs” are a classic-style fried filled pastry — think of Italian bombe alla crema or filled doughnuts (bombolini). They combine a soft enriched yeast dough with a velvety pastry cream inside. The contrast of crispy-golden exterior and warm creamy center is irresistible.

Method — step‑by‑step (dough + cream + frying)

1) Make the yeast starter

  1. Warm 170 g milk to about 38–40 °C (warm to the touch, not hot).
  2. Stir 14 g brewer’s yeast into the milk with 1 teaspoon of the sugar (from the 55 g) until dissolved. Let sit 5–10 minutes until slightly frothy (if using active dry yeast, bloom 8–10 minutes).

2) Mix the dough

  1. In a large bowl, combine 335 g flour and a pinch of salt. Make a well.
  2. Add the yeast-milk into the well, add the remaining sugar (≈54 g), and add the 2 egg yolks. Start mixing with a wooden spoon or your hand until the flour is incorporated.
  3. Add the softened 40 g butter in small pieces and knead until the dough comes together. Turn onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. (Alternatively, use a stand mixer with dough hook: 5–7 minutes on medium.)
  4. Shape into a ball.

3) First proof

  1. Place the dough ball in a lightly oiled bowl, cover with plastic wrap or a damp cloth. Let rise in a warm place until doubled in size — about 60–90 minutes depending on room temperature.

4) Prepare the pastry cream (while dough proofs)

  1. Heat 350–400 ml milk with vanilla until just simmering.
  2. In a bowl, whisk 80 g sugar with 3 egg yolks until pale. Add 30–40 g cornstarch and whisk until smooth.
  3. Temper the yolk mixture by slowly whisking in about 1/3 of the hot milk, then pour tempered mixture back into the saucepan with the rest of the milk.
  4. Return to medium heat, whisking constantly until thick and glossy (1–3 minutes once it starts to thicken). Do not boil vigorously.
  5. Remove from heat, whisk in 20 g butter for shine and smoothness. Transfer to a bowl, cover surface with plastic wrap to prevent skin, and cool to room temperature, then refrigerate until firm (at least 1 hour).

If you prefer a quick whipped-cream filling, whip 300 ml cold heavy cream with 30 g powdered sugar and 1 tsp vanilla to soft peaks and chill.

5) Shape and second proof

  1. Deflate the risen dough gently. On a lightly floured board, press into a rectangle ~2 cm thick.
  2. Using a round cutter (~5–6 cm diameter) or a glass, cut rounds. You should get ~16–20 rounds depending on thickness. Re-shape trimmings and cut additional rounds.
  3. Place rounds on parchment-lined tray, spacing slightly. Cover loosely and let rise for 30–45 minutes until puffy (do not overproof or they’ll collapse while frying).

6) Frying

  1. Heat oil in a deep pot to 170–175 °C (338–347 °F). If you don’t have a thermometer, test with a small piece of dough — it should sizzle steadily and brown in ~60–90 seconds.
  2. Fry bombs in small batches (do not overcrowd) — about 1–1½ minutes per side until deep golden. Turn once. Use a slotted spoon to transfer to paper towels to drain.
  3. Let cool slightly (warm is perfect — too hot and filling will melt out).

7) Fill the bombs

  1. Fill a piping bag fitted with a small round tip with chilled pastry cream (or whipped cream).
  2. Insert the tip into the side of each bomb and squeeze to fill; you’ll feel it give as it fills (aim for ~20–30 g cream per bomb). Alternatively, slice bombs in half and spoon cream inside for a rustic look.
  3. Dust with granulated or powdered sugar and serve warm.

Quick Methods (condensed)

  • Dough: mix → knead 8–10 min → proof 60–90 min → shape → proof 30–45 min.
  • Cream: cook milk + egg yolks + starch → cool.
  • Fry: 170–175 °C, 1–1.5 min per side.
  • Fill & finish: inject cream → dust sugar.

History & formation

The concept of fried filled dough appears across many cultures. In Italy, bombe or bomboloni are round fried pastries typically filled with pastry cream, jam or chocolate — popular in Tuscany and across Italy. Similar pastries include the German Berliner, the Polish pączki, and Jewish sufganiyot. These treats likely evolved from medieval fried doughs and were popularized in European bakeries in the 19th century as sugar became more accessible. “Bombe” refers to the bomb-like round shape and the glorious “explosion” of cream when you bite in.

The formation of this specific recipe follows classic enriched dough technique: small proportion of eggs and butter for richness, yeast for lift, and frying to create a contrast between crisp exterior and soft, airy interior. Filling with pastry cream is a centuries-old method to add richness and balance.

Tips & troubleshooting

  • Yeast not bubbling? If your starter doesn’t foam in 10 minutes, your yeast might be dead — start over with fresh yeast.
  • Dough too sticky? Add flour a tablespoon at a time while kneading. Avoid adding too much — dough should be soft.
  • Oil too hot/cold? Too hot → burns outside, raw inside. Too cool → greasy bombs. Aim for 170–175 °C.
  • Soggy bottoms? Drain on rack over paper towels and avoid stacking.
  • Filling escapes while piping? If cream is too thin, chill it until firm. For whipped cream, pipe immediately after whipping.

Variations

  • Jam-filled: Use thick fruit jam (raspberry, apricot) in place of cream.
  • Chocolate-filled: Mix chocolate ganache into the pastry cream or pipe Nutella.
  • Lemon curd: Bright, tart lemon curd instead of cream.
  • Baked version: For a lighter variant, bake at 180 °C for 12–18 minutes until golden (texture differs).
  • Savory bombs: Omit sugar and fill with cheese or savory fillings — great as party bites.

Serving for lovers (romantic presentation & methods for lovers)

Make these a made-with-love moment:

  1. Warm & shareable: Serve 2–3 bombs per person, still warm, on a pretty plate dusted with powdered sugar and edible flowers.
  2. Chocolate drizzle: Warm chocolate ganache and drizzle over two bombs set on a small platter.
  3. Wine pairing: Serve with Moscato d’Asti, a sweet sparkling wine, or with coffee/espresso for a cozy morning for two.
  4. Plating idea: Place a small scoop of vanilla gelato or whipped mascarpone beside the bombs. Scatter fresh berries and a sprig of mint.
  5. Message: Pipe a small heart-shaped dollop of jam onto the plate and press one half of a bomb into it — little theatrics go a long way.
  6. Method for lovers (slow-cook together): Make the dough together, let it proof while you prepare the filling and set the table with candles — frying is the final flourish that makes the kitchen smell amazing.

Conclusion

These Creamy Fried Bombs are a show-stopping, comforting treat with soft, enriched dough and a silky pastry cream center. They take some time—mainly for proofing—but the hands-on work is straightforward: mix, proof, shape, fry, and fill. Perfect for breakfasts that feel like dessert, festive brunches, or a sweet surprise for someone special. Follow the steps above, mind your oil temperature, and you’ll have golden, cream-filled bombs that disappear fast.

If you want, I can:

  • convert the recipe to grams/ounces for a different batch size,
  • give a fully eggless or vegan version,
  • provide a quick pastry-cream-free method for a last-minute whipped-cream filling, or
  • give a printable recipe card layout for gifting to a loved one.

Which would you like next? ❤️

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