Description
Golden fried dough balls bursting with silky vanilla pastry cream and dusted in sweet powdered sugar.
Ingredients
Scale
- 2 cups Whole milk
- 4 Egg yolks
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 4 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 packet Active dry yeast
- 1/2 cup Warm water
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Warm milk gently.
- In a bowl, whisk egg yolks, sugar, and flour until smooth.
- Slowly pour warm milk into the mixture, whisking constantly.
- Return to saucepan and cook over medium heat until thick and silky.
- Stir in butter and vanilla. Cool completely.
- Activate yeast in warm water.
- Mix with flour, sugar, salt, milk, and butter to form a soft dough.
- Knead until smooth.
- Let dough rise for 1 hour until doubled.
- Divide into small balls and rest for 15 minutes.
- Heat oil to 350°F.
- Fry dough balls until deep golden and puffed. Drain on paper towels.
- Fill a piping bag with cooled pastry cream and pipe generously into each bomb.
- Dust heavily with powdered sugar and serve warm or at room temperature.
Notes
- Ensure the oil temperature is accurate for best frying results.
- Allow the pastry cream to cool completely before filling the bombs.
- These treats are best enjoyed fresh but can be stored in an airtight container for a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cream bomb
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg