Preparation for Fried Chocolate-Filled Bombs

• To prepare the fried bombs, start by boiling two medium potatoes.
  After cooking, peel them and pass them through a potato masher while still warm. Let them cool slightly; they should not be hot when in contact with the yeast.
  
  In a stand mixer bowl or a regular bowl, dissolve the fresh yeast in a little milk, add the sugar, grated lemon zest, or another preferred aroma, mix everything well, then add the mashed potato and the rest of the milk.
  
  Work and mix the ingredients well, set the speed to two, then incorporate the flour and mix the dough thoroughly with a hook or a manual spoon, gradually adding the softened butter in pieces at the end, continue working until the dough is smooth and homogeneous.
  
  If necessary, add more flour.
  Let the dough rise covered for about 30 minutes.

• After 30 minutes, take the dough again, don’t overwork it, lightly flour it and roll it out into a sheet about 0.4 inches thick with the help of a rolling pin.
  Using a cookie cutter, cut out numerous circles.
  
  If the fried bombs need to have filling, the dough should be rolled out to a diameter just over 0.4 inches so that the two dough disks can be overlapped with the filling in the center and made to adhere after moistening the inner edges.
  If the sweet fried bombs are to be filled after cooking, then the dough should be thicker and rolled out to a diameter slightly less than 0.8 inches.
  
  Once ready, place a small piece of dark chocolate, or other filling of choice, on half of the circles, cover with the second circle, moisten the edges with a bit of water and sugar or egg whites, press gently, and then place them on a baking sheet lined with parchment paper and dusted with flour.
  Place the bombs on the baking sheet, put them in the switched-off oven, and let them rest for about 1 hour in the oven until they double in volume.

• COOKING
  
  Heat plenty of peanut oil in a high-sided pan to a temperature of about 320°F, so that the oil is hot, but not boiling.
  When the oil reaches the temperature, cook the bombs a little at a time over low heat, so they cook inside as well, without overheating, or they’ll brown too quickly.
  Turn them during cooking to brown on both sides, drain and pat with paper towels to remove excess oil, then roll them while still warm in a mix of granulated or powdered sugar
  Serve them while still warm; they’re so good and tasty that you can’t stop at just one!

  

• Advice: Soft, fragrant, golden, and delicious, the chocolate fried bombs are perfect for breakfast or snack. They can be filled with creams or jam to your liking.
  For a lighter version, you can bake them in the oven and they will still be delicious and fluffy.
  If you have leftovers, but I doubt it, the next day just reheat them for a few seconds in the microwave, and they’ll be soft again!
  Also, try the  soft donuts for other carnival recipes click here

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