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Bombs fried with cream
ingredients
servings
8
Vanillin
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
Eggs
2 unit
White sugar
140 grams
Butter
100 grams
Iodized salt
5 grams
Peanut oil, for frying
1 liter
Desserts from Italy - Lazio
Bombs fried with cream
Bombs fried with cream
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Bombs fried stuffed with cream
preparation
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
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.
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
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,
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
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
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,
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
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
step 10
Saute on both sides and drain on paper towels quickly passing them in granulated sugar. Take the cream that you had prepared
step 11
transfer it into a sac-a-poached and stuffed the still-warm bombs. Place on a tray and start enjoying this goodness
