Creamy fried bombs

For the Dough:

• 1 cup (240ml) warm milk (105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 4 tablespoons (56g) unsalted butter, melted and cooled slightly
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ¾ teaspoon salt

For the Creamy Vanilla Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• 3 large egg yolks
• 2 tablespoons (28g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Pinch of salt

For Frying and Coating:

• 6-8 cups vegetable oil, canola oil, or other neutral oil, for deep frying
• 1 cup (200g) granulated sugar, for rolling

Instructions

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