For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For frying:
- Vegetable oil (for deep frying)
For coating:
- 1/2 cup powdered sugar (for dusting)
Instructions:
1. Prepare the dough:
- In a small bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 minutes until it becomes frothy.
- In a large bowl, mix the flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Stir until the dough begins to come together.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it’s soft and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour or until it doubles in size.
2. Prepare the filling:
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to fill the bombs.
3. Shape and fry the dough bombs:
- Punch down the dough and divide it into small, even portions (about 1-inch balls).
- Roll each portion into a smooth ball, then let them rest for 10-15 minutes.
- Heat oil in a deep fryer or a deep pan to 350°F (175°C).
- Fry the dough balls in batches, turning them occasionally until golden brown, about 3-4 minutes. Remove them from the oil and let them drain on paper towels.
4. Fill the bombs:
- Once the fried bombs have cooled slightly, use a piping bag with a small nozzle to inject the whipped cream filling into the center of each bomb.
- Dust with powdered sugar to finish.
Enjoy these soft, fluffy filled bombs—each bite is like a cloud of sweetness! Let me know what you think if you try them!