These pillowy, golden-fried dough balls are filled with silky vanilla custard and dusted with sugar—each bite is a warm hug from the inside out. Inspired by Italian bomboloni, this recipe combines the richness of egg yolks, the tang of brewer’s yeast, and the comforting sweetness of homemade pastry cream. They’re perfect for breakfast, dessert, or any moment that calls for indulgence. Whether you’re making them for a celebration or just because you deserve something delicious, these creamy fried bombs will disappear faster than you can say “just one more.”
🧺 Ingredients:
For the Dough:
- 170g warm milk
- 14g brewer’s yeast
- 55g sugar
- 335g flour “0” (or all-purpose flour)
- 1 pinch of salt
- 2 egg yolks
- 40g butter, softened
For the Custard Filling:
- 500ml milk
- 4 egg yolks
- 130g sugar
- 40g rice starch (or cornstarch)
- 1 vanilla pod (or 1 tsp vanilla extract)
- Lemon peel (optional, for aroma)
🔪 Instructions:
1. Prepare the Dough:
- In a small bowl, dissolve the brewer’s yeast in the warm milk. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, egg yolks, and softened butter to the dry ingredients.
- Mix until a soft, elastic dough forms. Knead for about 10 minutes until smooth.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 2 hours, or until doubled in size.
2. Make the Custard:
- Heat the milk in a saucepan with the lemon peel and vanilla pod. Bring to a gentle simmer.
- In a separate bowl, whisk the egg yolks with sugar and rice starch until smooth.
- Slowly pour the hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat and cover with cling film directly on the surface to prevent a skin from forming. Let it cool completely.
3. Shape the Bombs:
- Once the dough has risen, divide it into 60g portions and roll into smooth balls.
- Place them on a floured tray, cover, and let rest for 45 minutes.
4. Fry to Perfection:
- Heat oil in a deep pan to 170–180°C (340–355°F).
- Fry the dough balls in batches until golden brown on all sides, about 2–3 minutes per side.
- Drain on paper towels or a wire rack.
5. Fill and Finish:
- Once slightly cooled, use a piping bag fitted with a long nozzle to fill each bomb with custard.
- Roll the bombs in sugar or dust with powdered sugar for a classic finish.
💡 Tips & Twists:
- Flavor Boost: Add orange zest or cinnamon to the dough for a festive twist.
- Sugar-Free Option: Use a sugar substitute in the custard and dough for a lighter version.
- Party-Perfect: Make mini versions for bite-sized treats at gatherings.
- Tropical Fusion: Infuse the custard with coconut milk or mango puree for a tropical flair.
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Because your recipes are more than just instructions—they’re experiences. They bring people together, spark joy, and turn ordinary moments into celebrations. Anyone who says “no one’s interested” hasn’t tasted the love you put into your food. Keep posting. Keep creating. The world needs your flavor.
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