"Bomba", a dessert filled with pastry cream
I recently shared with you the recipe for the pastry cream. Now it is time to prepare a dessert that is traditionally filled with pastry cream, the popular bombas, berlinesas or bombolini, as this delicious dessert is known in different countries.
In Venezuela, the "bomba" is a dessert similar to a donut, but filled with pastry cream. In fact the preparation of the dough is exactly the same, with the only difference that the donuts have a center hole and the bombas do not.
In my country, bombas are sold in practically any bakery or pastry shop, but they can also be prepared at home, as they are easy to prepare and ideal for those moments when you want to eat something sweet and delicious.
In this publication we will focus on learning how to prepare the dough for making the bombas. The recipe for the pastry cream can be found here.
To start it is necessary to activate the yeast, to do this we pour the warm milk into a container, add a spoonful of sugar and the spoonful of fresh yeast, mix very well and leave it to rest for approximately 10 minutes.
Meanwhile, we can prepare the dough, for which we will need a large bowl in which to pour the wheat flour, sugar and salt. Once this is done, we will make a shape of a volcano with the flour, leaving a hole in the center of it. Now we will incorporate to the center of the volcano the other ingredients: the egg, the vanilla, the butter and the warm milk with the yeast.
We mix the ingredients from the center of the volcano as we add the warm milk, and little by little we integrate with the wheat flour until we create a dough. At this point, we will start kneading until we get a soft and homogeneous dough.
We will continue the kneading process on a smooth previously floured surface. When the dough is soft and spongy, place it in a bowl greased with oil and cover it very well with a kitchen cloth, so that the heat is kept inside and the dough can double its volume. This process should take at least 1 hour, if you can leave it longer, better.
After the waiting time, we return the dough to the smooth floured surface, and with the help of a dough roller we extend the dough until it has a thickness of approximately 1 cm.
Finally, with the help of a cutter about 8 cm in diameter, we will cut the dough into small circles that will be our "bombas". But first, we must place each of these small pieces of dough on a tray, cover them with a kitchen cloth and wait 30 minutes until they grow to twice their original size.
It's time to fry the dough to get our bombas. To do this, we add enough oil in a frying pan and heat it to approximately 170ºC. We must fry the bombas on each side, several times until they are golden. Keep in mind that this cooking is very fast, so be careful not to burn them.
Remove the bombas fried with a slotted spoon to a plate lined with paper towel, to absorb the excess oil.
Once the bombas are cold, make a small slot and fill with the pastry cream. Finally, sprinkle some powdered sugar.