Double Cream Fried Bombs

They are a fried or baked dessert made from brioche dough, typical of Carnival celebrations, especially in Southern Italy.
Close relatives of krapfen, double cream fried bombs have the same dough as the Messina twist.
They can be filled with classic pastry cream and chocolate or with ricotta cream and chocolate chips.
The peculiarity of these delicacies is that they have cream both inside and out, varying in flavors.
You can make the dough by hand, in a stand mixer, or even with a Thermomix.

Ingredients

Double Cream Fried Bombs

1 cup cup whole milk
1 tbsp tbsp fresh yeast
3 1/2 tbsp tbsp lard (or butter)
1 egg
4 cups cups all-purpose flour
1 pinch salt
1 packet vanillin
1/2 cup cup sugar
1 packet vanillin
1 cup cup all-purpose flour
3 cups cups whole milk
2 eggs
1 egg yolk
1/4 cup cup unsweetened cocoa powder
as needed vegetable oil
as needed sugar

Tools

What we need to make

1 Bowl
1 Stand Mixer or Thermomix
1 Pot
1 Pan
1 Ladle perforated
1 Plastic Wrap
1 Absorbent Paper
1 Blender

Steps

Double Cream Fried Bombs

In a pot, slightly heat the milk with the sugar and as soon as it is lukewarm, dissolve the yeast in it.
Then pour them into the stand mixer or continue by hand in a large bowl and add the butter or lard, the egg, the all-purpose flour, salt, and powdered vanilla, knead until smooth and homogeneous, which might be a bit sticky. But that’s okay.
Transfer the dough into a large bowl, cover with transparent plastic wrap, and let it rise away from drafts until it doubles in volume, about 1 hour
In the blender jar, put the sugar, vanillin, and all-purpose flour, pulverize them.
In a pot, combine the powders and gradually add the milk, mixing with the electric whisk, then add the eggs and the yolk, and cook over low heat until the cream thickens.
Once the white base is prepared, transfer half of the cream into a bowl, cover with transparent plastic wrap in contact and let cool, first at room temperature and then in the fridge
Add the unsweetened cocoa to the cream left in the pot and blend with the electric whisk until the cocoa is well dissolved in the white cream, forming chocolate pastry cream.
Transfer the cream into a second bowl, cover with transparent plastic wrap in contact and let cool first at room temperature and then in the fridge.
After the first rising, divide the risen dough into 18 pieces and form balls on the work table, which after rounding them well, you must cover with a warm cloth and let rise for 1 hour
In a non-stick pot with high edges or in a pan, heat plenty of oil, and as soon as it is hot, fry the bombs in the hot oil until they are well golden.
Drain the bombs with a perforated ladle and lay them on absorbent paper to dry from excess oil, and let them cool.
Now that the bombs are cold, take out the creams from the fridge and place them in 2 piping bags with a half-centimeter nozzle.
With the help of a knife, make a small hole on the side and fill the twists with the white cream.
In a plate, put some granulated sugar and pass the twists through the sugar.
Then take the other chocolate piping bag and make a tuft with the chocolate cream on each bomb.
And voilà, the double cream fried bombs are ready.
Put the milk, fresh yeast, and sugar into the Thermomix jar, heat: 3 min./98°F/speed 3.
Add the butter or lard, egg, all-purpose flour, salt, and powdered vanilla, knead: Dough setting /4 min.
Transfer the dough into a large bowl, cover with transparent plastic wrap, and let rise away from drafts until it doubles in volume, about 1 hour
Meanwhile, let’s prepare the creams
White Pastry Cream with Thermomix
In the clean and dry jar, put the sugar, vanillin, and all-purpose flour, pulverize: 10 sec./speed 10. Gather at the bottom with the spatula.
Add the milk, eggs, and yolk, cook: 7 min./194°F/speed 4. Transfer half of the cream into a bowl, cover with transparent plastic wrap in contact and let cool, first at room temperature and then in the fridge.
Chocolate Pastry Cream
Add the unsweetened cocoa to the cream left in the jar and mix: 30 sec./speed 4.
Transfer the cream into a bowl, cover with transparent plastic wrap in contact and let cool first at room temperature and then in the fridge.
Let’s go back to the dough.
After the first rising, divide the risen dough into 18 pieces and form balls on the work table, which after rounding them well, you must cover with a warm cloth and let rise for 1 hour
After the time has passed, let’s fry
In a non-stick pot with high edges or in a pan, heat plenty of oil, and as soon as it is hot, fry the bombs in the hot oil until they are well golden.
Drain the bombs with a perforated ladle and lay them on absorbent paper to dry from excess oil, and let them cool.
Now that the bombs are cold, take out the creams from the fridge and place them in 2 piping bags with a half-centimeter nozzle.
With the help of a knife, make a small hole on the side and fill the twists with the white cream.
In a plate, put some granulated sugar and pass the twists through the sugar.
Then take the other chocolate piping bag and make a tuft with the chocolate cream on each bomb.
And voilà, the double cream fried bombs are ready.