Creamy fried bombs

1. Prepare the Dough: In a large bowl or the bowl of a stand mixer, combine the warm milk and 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the remaining ¼ cup granulated sugar, the egg, egg yolk, and melted butter to the yeast mixture. Whisk until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or the dough hook of your stand mixer on low speed until a shaggy dough forms.
4. Increase the speed to medium-low and knead for 8-10 minutes (or by hand on a lightly floured surface for 10-15 minutes) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.
5. Lightly grease a large bowl with oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
6. First Proofing: Let the dough rise in a warm, draft-free place for 1 ½ to 2 hours, or until it has doubled in size. This can take longer in cooler environments.
7. Prepare the Creamy Vanilla Filling: While the dough is proofing, prepare the filling. In a medium saucepan, heat 1 ½ cups of the milk over medium heat until it just begins to simmer around the edges. Do not boil.
8. In a separate medium bowl, whisk together the remaining ½ cup milk, granulated sugar, cornstarch, egg yolks, and pinch of salt until smooth and no lumps remain.
9. Gradually temper the hot milk into the egg yolk mixture: slowly pour about half of the hot milk into the egg mixture while continuously whisking to prevent the eggs from scrambling.
10. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens considerably and comes to a gentle boil. Continue to cook for another minute, whisking, to ensure the cornstarch is fully cooked.
11. Remove the saucepan from the heat. Stir in the softened butter and vanilla extract until fully incorporated and smooth.
12. Pour the custard into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and firm.
13. Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
14. Roll the dough out to about ½-inch thick. Using a 3-inch round cutter (or a glass rim), cut out circles of dough. Reroll the scraps gently and cut out more circles until all dough is used.
15. Place the cut dough circles on individual squares of parchment paper (about 3×3 inches). This makes transferring them to the hot oil much easier.
16. Second Proofing: Arrange the dough circles on a baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size again.
17. Fry the Bombs: In a large, heavy-bottomed pot or Dutch oven, pour enough neutral oil to reach a depth of about 3 inches. Heat the oil over medium heat until it reaches 350-375°F (175-190°C). A thermometer is highly recommended for accurate temperature control.
18. Once the oil is at temperature, carefully lift a proofed dough circle using the parchment paper square, and gently lower it into the hot oil. The parchment paper will detach. Fry 2-3 bombs at a time, depending on the size of your pot, without overcrowding.
19. Fry for 2-3 minutes per side, or until deeply golden brown and cooked through. Use a slotted spoon or spider to flip them.
20. Once fried, remove the bombs from the oil and transfer them to a plate lined with paper towels to drain excess oil.
21. While still warm (but not hot to handle), roll each fried bomb generously in the granulated sugar. Place them on a wire rack to cool completely.
22. Fill the Bombs: Once the fried bombs are completely cooled and the custard filling is thoroughly chilled, transfer the custard to a piping bag fitted with a long, thin piping tip (a Bismark tip is ideal).
23. Carefully insert the piping tip into the side of each fried bomb. Gently squeeze the piping bag to inject the creamy filling until the bomb feels plump and heavy, and a small amount of filling just begins to peek out. Repeat with all the bombs.
24. Serve immediately and enjoy your homemade Creamy Fried Bombs!

Cooking Tips and Variations

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