Soft Sugar-Coated Doughnuts Filled With Cream
These creamy fried bombs are fluffy, golden, soft inside, and filled with rich pastry cream. They are the kind of homemade treat that disappears fast, especially while still fresh.
Ingredients
For the dough
- 170 g warm milk
- 14 g brewer’s yeast
- 55 g sugar
- 335 g flour “0” or all-purpose flour
- 1 pinch of salt
- 2 egg yolks
- 40 g butter, softened
For frying
- oil for frying
For coating
- granulated sugar
For the cream filling
- 500 ml milk
- 3 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 teaspoon vanilla extract
- 30 g butter
How to Make Creamy Fried Bombs
Prepare the dough
In a bowl, mix the warm milk with the brewer’s yeast and sugar. Stir until dissolved.
Add the egg yolks and mix.
Add the flour and pinch of salt, then start mixing until a dough forms.
Add the softened butter and knead until the dough becomes smooth and elastic.
Cover and let rise for about 1 to 1 1/2 hours, or until doubled in size.
Shape the bombs
Once risen, place the dough on a lightly floured surface.
Roll or flatten gently and divide into small equal portions.
Shape each piece into a smooth ball.
Place them on small parchment squares or a floured tray, cover, and let rise again for about 30 to 40 minutes.
Make the pastry cream
In a saucepan, heat the milk until warm but not boiling.
In a bowl, whisk the egg yolks with sugar, then add the cornstarch and vanilla.
Slowly pour in the warm milk while whisking.
Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
Remove from the heat and stir in the butter.
Transfer to a bowl, cover the surface, and let cool completely.
Fry the bombs
Heat oil in a deep pan over medium heat.
Fry the dough balls a few at a time until golden brown on both sides.
Remove and drain on paper towels.
While still warm, roll them in granulated sugar.
Fill and serve
Put the cooled cream into a piping bag.
Make a small hole in each bomb and pipe in the cream.
Serve fresh.
Recipe Card
Ingredients
Dough
- 170 g warm milk
- 14 g brewer’s yeast
- 55 g sugar
- 335 g flour
- pinch of salt
- 2 egg yolks
- 40 g butter
Cream
- 500 ml milk
- 3 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 teaspoon vanilla
- 30 g butter
Other
- oil for frying
- granulated sugar for coating
Instructions
- Mix warm milk, yeast, and sugar.
- Add egg yolks, flour, and salt.
- Mix in butter and knead smooth.
- Let rise until doubled.
- Shape into balls and let rise again.
- Make pastry cream and cool completely.
- Fry dough balls until golden.
- Roll in sugar.
- Fill with cream and serve.