Cream-Filled Bombs

sara vera
Filled bombs are one of those things that are always found in a Venezuelan bakery; these slightly sweet doughs are fried and then filled with pastry cream and sprinkled with sugar, reminiscent of globalized filled donuts, but they have a slightly denser texture. They are a classic Venezuelan snack that many people immediately associate with childhood. In other countries, they are known as berlinesas or krapfen, which reveals their German origin. In fact, they are popular in that country, as well as in Austria, and due to immigration, in many parts of South America.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 500 grams flour
  • 2 eggs
  • 25 grams active yeast
  • 70 sugar
  • 50 grams butter, without salt
  • 1 cup cow's milk, warm
  • vegetable oil, for frying
  • 4 egg yolks
  • 50 grams cornstarch
  • 150 sugar
  • 1/2 liters whole milk
  • vanilla bean
  • 40 grams butter
  • 1 pinch cinnamon
  • lime zest
Preparation
10 mins
30 mins
Low
  • For the dough: Place the flour in a bowl and make a well in the center or a volcano shape. Add the sugar, eggs, room temperature butter, and yeast. Mix and gradually incorporate the warm milk, observing the consistency of the dough, which should be homogeneous and soft but not liquid.
  • Knead and form a ball. Leave in the bowl covered with a cloth to rise and increase in size. Let it rest for half an hour. Once it has risen, cut pieces of dough, shape them into balls, and let them rise for another half hour.
  • Then, heat the oil over medium heat, using enough oil so that the bombs are slightly submerged. When they are golden, remove them from the oil and drain the excess fat on absorbent paper.
  • For the Pastry Cream: In a pot, combine the milk with a bit of vanilla and lemon peel with a little cinnamon. Heat over low heat, and mix gently without letting it boil. Then remove the lemon peel and add the egg yolks with cornstarch, sugar, and a little milk, continuing to whisk. Add the butter and keep stirring until it thickens slightly. Let it cool, and it's ready.
  • Once the dough balls reach room temperature, make a lateral cut with a knife without cutting them in half, and fill with pastry cream.
  • You can sprinkle with sugar or serve them without it.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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