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Bombs fried with cream





1 sachet

Type 00 wheat flour

40 grams

Full fat milk

500 grams

White sugar

120 grams

Egg, yolk

4 unit

Manitoba flour

500 grams

Fresh brewer's yeast

25 grams

Full fat milk

225 grams


2 unit

White sugar

140 grams


100 grams

Iodized salt

5 grams

Peanut oil, for frying

1 liter

Desserts from Italy - Lazio

Bombs fried with cream

Bombs fried with cream

vegetarian with gluten with eggs with lactose with nuts source of D vitamins

ready in

3 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bombs fried with cream

Bombs fried stuffed with cream

Bombs fried with cream step 1

step 1

Preparation of the cream: heat the milk with the vanilla. Beat the egg yolks with the sugar, add the flour through a sieve, little by little, add the warm milk also. Put on the heat and boil

Bombs fried with cream step 2

step 2

for a few minutes stirring constantly until the cream thickens well. Put it to cool covered with plastic wrap. making it adhere well to the surface of the cream.

Bombs fried with cream step 3

step 3

Preparation of bombs: Dissolve yeast in 3/4 glass of milk (taken from 225 gr) lukewarm, then add 100 grams of flour scarce (taken by 500 gr) forming a pastel put it in warm water

Bombs fried with cream step 4

step 4

in a bowl, cover and remove it when they rise to the surface, after about 1/4 hour. On the table sift remaining flour in a fountain at the center gathered pastel yeast, eggs, butter,

Bombs fried with cream step 5

step 5

40 g of sugar, salt and the remaining milk. Knead the dough very well, which must be take rather springs, put in a greased container with oil

Bombs fried with cream step 6

step 6

cover with plastic wrap and let rise for about 1 1/2 hours, until the volume of the dough has doubled. I have left to rise in the oven with the light on. Remove it from the container

Bombs fried with cream step 7

step 7

and with the help of a rolling pin pull on a floured surface to give a thickness of about 2 cm. With a pastry rings round with a diameter of about 8 cm, obtained from the many disks puff,

Bombs fried with cream step 8

step 8

that you will put on 2 baking sheets lined with cut about 6 square baking paper. A square for each bomb. Rimpastate cutouts quickly and let stand for 15 minutes then obtained other

Bombs fried with cream step 9

step 9

floppy disks. Let rise for 1 hour. At this point of fry in hot vegetable oil (about 170 °) the bombs with all the wax paper for not deflated, after a couple of seconds eliminated the paper with a pair of pliers

Bombs fried with cream step 10

step 10

Saute on both sides and drain on paper towels quickly passing them in granulated sugar. Take the cream that you had prepared

Bombs fried with cream step 11

step 11

transfer it into a sac-a-poached and stuffed the still-warm bombs. Place on a tray and start enjoying this goodness

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