Creamy fried bombs

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Creamy fried bombs

Stuffed pumps are one of those things that are never missing in a Venezuelan bakery, these masses of light sweetness, fried and then stuffed with custard and sprinkled with sugar, reminiscent of the globalized stuffed donuts, but have a little more texture dense They are a classic Venezuelan snack that many return immediately to childhood. In other countries they are known as “Berliners” or “Krapfen”, which betrays their German origin. In fact, they are popular in that country, as well as in Austria, and because of immigration, in many parts of South America.

Ingredients

• Original
• 10 Servings
• Select all ingredients
• 500 grams flour
• 2 eggs
• 25 grams active yeast
• 70 sugar
• 50 grams butter, without salt
• 1 cup cow’s milk, tibia
• vegetable oil, to fry
• 4 egg yolks
• 50 grams cornstarch
• 150 sugar
• 1/2 liters whole milk
• vanilla bean
• 40 grams butter
• 1 pinch cinnamon
• lime zest

Preparation

For the dough: Place the flour in a bowl and make a hole in the center or shape of a volcano. Add there the sugar, the eggs, the butter at room temperature and the yeast. Mix and incorporate the warm milk little by little, observing the consistency of the dough, which should be homogeneous and soft but not liquid.Knead and create a ball. Leave in the bowl covered with a cloth to light and increase its size. Reserve for half an hour. Once it has risen, cut pieces of dough, shape them into balls and let them cool for another half hour.Then, heat the oil over medium heat, use enough oil so that the pumps are slightly submerged. When they are golden, remove from the oil and drain the excess fat on absorbent paper.For the Pastry Cream: In a pot put the milk with a little vanilla and lemon peel with a little cinnamon. Put on low heat, and mix little by little without letting it boil. Then we remove the lemon peel and put the yolks with the cornstarch, sugar and a little milk and continue beating. Add the butter and so on until it takes shape and thickens a little. Let cool and ready.Once the dough balls reach room temperature, make a side cut with a knife without chopping them in half, and fill with pastry cream.You can sprinkle with sugar or present them without it.

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