Fried bombs, a typical Roman dessert, loved by practically everyone. Fried doughnuts, soft and puffy to eat simply or stuffed with Nutella, custard, or jam. Beware, they are addictive 😋
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 30 bombs
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (Or 1 3/4 cups all-purpose flour and 1 3/4 cups bread flour)
- 1 cup milk
- 2.8 oz instant mashed potatoes
- 3 eggs (Medium size)
- 5.6 tbsp butter
- 0.35 oz fresh yeast
- 1/3 cup sugar
- 1 pinch salt
- lemon zest
- 1 packet vanillin
- as needed Frying oil
Steps
To prepare our fried bombs, first knead the rehydrated potato flakes directly in the bowl with the hot milk.
Mix and add the eggs one at a time, making sure the first is well combined before adding the second.
Add the sugar, yeast, and mix.
Now add softened butter cut into pieces, lemon zest, vanillin, and a pinch of salt.
Also gradually add the flour.
Knead until you get a soft and elastic dough.
This dough can be made either by hand or by using a stand mixer.
Score the obtained dough with a cross and cover with plastic wrap.Leave to rise for 5/6 hours, it should double in volume.
Roll out the dough and cut out the bombs using a cookie cutter.Place them on a baking tray or a platter over parchment paper. Cover with plastic wrap or a cloth and let them rise a few hours until doubled.
Heat the peanut oil and meanwhile cut the parchment paper around our bombs.
Fry them by placing them in the oil directly with the parchment paper so that we don’t deform them by touching.
Drain on absorbent paper or parchment paper and immediately roll them in sugar.
