Stuffed Bombs

Directions

1. Begin by making the sponge: mix a tablespoon of sugar, warm milk, and yeast in a small bowl. Cover and let it rest for 15 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, eggs, salt, lemon zest, and vanilla essence. Add the yeast sponge and mix to form a dough.
3. Add the butter and knead for about 10 minutes. The dough will be sticky at first—do not add extra flour. Continue kneading until the dough becomes smooth and elastic. Let rest for 20 minutes.
4. Divide the dough into 21 portions, each approximately 40 g. Roll each portion into a ball and place on a buttered plate. Let the dough rise until doubled in size.
5. While the dough rises, prepare the custard: heat 250 ml milk with half the sugar. In a separate bowl, mix the remaining sugar with cornstarch and add the egg, stirring until combined. Slowly add the hot milk to the mixture and return to low heat. Stir constantly until it comes to a boil, then cook for 1 more minute. Remove from heat, stir in vanilla essence, and cover with plastic wrap in contact with the surface to prevent a skin from forming. Let it cool.
6. Preheat the oven to 180°C (350°F) or prepare oil for frying. Brush the risen dough balls with beaten egg. Bake for 15–20 minutes until golden brown, or fry until golden. Allow to cool.
7. Once cooled, cut each bun diagonally with scissors and fill with custard cream and dulce de leche. Dust generously with powdered sugar before serving.

Recipe Details

• Prep Time: 45 minutes (plus 30 minutes rising)
• Cook Time: 15–20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 21 stuffed bombs
• Difficulty: Medium

Variations & Substitutions

• Substitute custard cream with chocolate ganache or pastry cream flavored with coffee.
• Use almond or hazelnut paste instead of dulce de leche for a nutty twist.
• For a lighter version, bake instead of frying and use a light dusting of powdered sugar.

Serving Suggestions