I just made these dreamy Creamy Fried Bombs, and they’re such a delight—light, fluffy dough spheres stuffed with rich custard. I couldn’t resist sharing how magical they turned out!

Creamy Fried Bombs

Why I’ll Love This Recipe

I love how the dough rises softly, creating a warm pocket perfect for the creamy custard. The contrast of crispy fried exterior with a silky filling is absolutely irresistible. I feel like every bite is a little celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

DONUTS:

170 g warm milk
14 g brewer’s yeast
55 g sugar
335 g “0” flour
1 pinch of salt
2 egg yolks
40 g butter

CUSTARD:

500 ml milk
4 egg yolks
40 g rice starch
130 g sugar
1 vanilla pod
Lemon peel Brightercook

Directions

I dissolve the brewer’s yeast in the warm milk. Meanwhile, I separate the yolks from the whites and lightly beat the yolks.
In a bowl, I combine flour, sugar, and a pinch of salt, then add the activated yeast, butter, and beaten yolks. I knead until the dough is smooth and homogeneous.
I let the dough rise for 2 hours until it’s light and puffy.
For the custard, I heat the milk with lemon peel and a vanilla pod. Separately, I whisk together yolks, sugar, and rice starch. I then gradually add the warm milk, stirring until it thickens. I cool it under cling film.
I shape the dough into 60 g balls and let them rest for 45 minutes Brightercook.
I fry the dough balls in hot oil until golden, then inject them with the cooled custard filling.
I enjoy them warm—just a bit of powdered sugar on top makes them perfect. Brightercook

Servings and timing

I estimate this recipe yields about 12 to 14 servings, assuming each ball is 60 g and the dough and custard are shared evenly. From start to finish, I plan for roughly 3 hours:

Dough mixing and first rise: ~2 hours
Shaping and second rest: ~45 minutes
Custard prep and cooling: ~30 minutes (can overlap with dough rising)
Frying and filling: ~15–20 minutes

Variations

I sometimes experiment by adding a hint of citrus zest—like orange or lime—in the custard for a fresh twist. Other times, I swap rice starch with cornstarch, which gives the custard a slightly silkier texture. If I’m feeling adventurous, I might fill a few with chocolate custard for contrast.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to two days. To reheat, I gently warm them in a low oven (around 160 °C) for 5–8 minutes—just enough to make the dough soft again without overcooking.

FAQs

Why does my dough need two rises?

I let it rise twice because the first rise develops flavor and texture, and the second ensures the balls puff beautifully when fried.

Can I use instant yeast instead of brewer’s yeast?

I can—instant yeast usually works fine; I just adjust the amount slightly (typically a bit less) since it’s more concentrated.

How do I prevent the custard from leaking when frying?

I refrigerate the custard thoroughly so it’s thick before filling. Also, I make sure to seal each dough ball properly so the filling stays inside.

Can these be baked instead of fried?

Yes—I’ve tried brushing them with melted butter and baking at 180 °C for about 15 minutes until golden. They’re slightly lighter but still delicious.

Can I make them ahead?

I can prepare the dough and custard in advance and chill them overnight. Then I shape, rest, fry, and fill them just before serving for best results.

Conclusion

I adore how Creamy Fried Bombs turn simple ingredients into an indulgent treat. Every step—from the dreamy dough to the creamy custard—makes me smile. I hope this article inspires me and you to try making them soon—they’re definitely worth the effort!