The Golden Fried Bombs

May 13, 2026

Prep time: 30 mins | Resting time: 2 hours | Yields: 10–12 bombs

The Dough Components

500g All-purpose flour
250ml Warm milk
7g Dry yeast
60g Sugar
1 Egg (room temperature)
60g Softened butter
A pinch of salt
Oil for frying (sunflower or vegetable)
Extra sugar for coating
The Silky Cream Filling
500ml Milk
4 Egg yolks
100g Sugar
40g Cornstarch
1 tsp Vanilla extract

Preparation Steps

1. Create the Dough
In a large bowl, dissolve the yeast and a tablespoon of sugar in the warm milk. Let it sit for 5 minutes until frothy. Add the remaining sugar, egg, and flour. Mix until a shaggy dough forms, then add the softened butter and salt. Knead for about 8–10 minutes until the dough is smooth and elastic. Cover and let it rise in a warm spot for 1.5 hours or until doubled in size.

2. Make the Pastry Cream
While the dough rises, whisk the egg yolks, sugar, and cornstarch in a saucepan until pale. Slowly pour in the milk while whisking constantly. Place over medium heat and stir continually until the mixture thickens into a heavy custard. Remove from heat, stir in the vanilla, and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely.

3. Shape and Fry
Punch down the risen dough and roll it out on a floured surface to about 1.5cm thickness. Cut out circles using a round cutter. Place the circles on parchment paper, cover, and let them rise again for 30 minutes.
Heat your oil to approximately 170°C. Fry the bombs for 2–3 minutes per side until they reach a deep golden brown. Remove and immediately roll them in a bowl of granulated sugar while they are still hot.

4. The "Bomb" Assembly
Once the fried dough has cooled slightly, use a small knife or a skewer to poke a hole into the side or top of each bomb. Transfer your chilled pastry cream into a piping bag with a small nozzle. Squeeze the cream into the center of each bomb until you feel it expand and the cream starts to peek out.

Pro-Tips for Success

Oil Temperature: If the oil is too hot, the outside burns before the inside cooks. If it's too cool, the dough will soak up the oil and become greasy.

The Filling: For a lighter "cloud-like" filling, fold some whipped heavy cream into your cooled pastry cream before piping.

Variations: You can easily swap the vanilla cream for chocolate ganache, pistachio cream, or even a tart lemon curd for a different flavor profile.