Bombs with cream, are delicious fried treats soft and delicious filled with custard. Bombs can also be filled with nutella or eaten plain and are excellent for breakfast. In Italy, they are also prepared during the Carnival period together with many other delicious sweets such as castagnole and frappe. I suggest you try them and I am sure they will win you over from the first bite. Now let’s see what we need to make the bombs with cream.
DONUTS
- 170g warm milk
- 14g brewer’s yeast
- 55g sugar
- 335g flour “0”
- 1 pinch of salt
- 2 egg yolks
- 40g butter
CUSTARD:
- 500ml milk
- 4 yolks
- 40g rice starch
- 130g sugar
- 1 vanilla pod
- Lemon peel
Instructions
- Dough: dissolve the yeast in hot milk. Divide the yolks from the whites and beat the yolks. In a bowl, mix the flour with sugar and salt. Then add the yeast, butter and egg yolks. Mix and form a homogeneous dough, let it rise for 2 hours.
- Cream: heat the milk with lemon zest and vanilla pod. Separately, mix the egg yolks with sugar and starch. Add the milk, stir and let it thicken on the heat. Let it cool with cling film.
- Form 60g spheres and let them rest for 45 minutes.
- Fry in hot oil and fill with the cream.
