Steps for Fried Bombs with Custard Cream

• To make these fried bombs with custard cream, first prepare the custard cream in advance. Pour the milk into a saucepan and place over heat to warm. In a separate bowl, whisk the egg yolks with the sugar and vanilla essence. Then add the sifted flour or cornstarch and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with a whisk to avoid lumps and allow it to thicken completely. Remove from heat and place plastic wrap in contact with the cream and let cool at room temperature for a few hours.

  

• For convenience, I used the stand mixer to knead, but you can knead by hand in a bowl or using any other kitchen robot. In the mixer bowl, add the Nuvola flour, yeast dissolved in a small amount of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the hook attachment. Then, add the previously beaten eggs, grated lemon zest, and knead for a few more moments. Gradually add the remaining milk little by little, continuing to knead at speed 2. Then add the salt. Finally, slowly add the softened butter in pieces, ensuring it is well incorporated, and continue kneading. It will take about 15-18 minutes to achieve a smooth and homogeneous dough or until the dough is bound. Let the dough rise in a large bowl covered with plastic wrap in a closed oven with the light on for about 3 hours or until doubled. Once the dough has risen, place it on the work surface and gently roll out a sheet approximately 1/2 to 3/4 inch thick using a rolling pin. Cut with a round cutter with a diameter of 3 inches and let all the discs rise again on a tray covered with parchment paper for another hour or until doubled, always in the oven turned off with the light on.

  

• Once the discs have risen and doubled in volume, fry them little by little in hot peanut oil at 340°F. Drain them on a tray lined with paper towels or frying paper and then immediately coat them in granulated sugar. Fill them while still hot with the custard cream previously placed in a piping bag or dessert syringe.

  

• Here they are ready, the fried bombs with custard cream, to be served and enjoyed either hot or cold. I hope you like my latest recipe, see you next time, friends.