Salted Fried Bombs (Bombe Fritte Salate)
Category: Leavened
Servings: 24
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 125g |
| Water | 75ml |
| Dry Brewer’s Yeast | 1g |
| Manitoba Flour | 500g |
| Dry Brewer’s Yeast | 3g |
| Instant Yeast for Savory Recipes | 4g |
| Eggs | 4 |
| Butter | 100g |
| Water | 120ml |
| Fine Salt | 12g |
| Malt | 1 tsp |
| Whole Milk | 500ml |
| Fresh Liquid Cream | 35ml |
| 00 Flour | 80g |
| Butter | 50g |
| Egg Yolks | 2 |
| Asiago Cheese | 80g |
| Fine Salt | Pinch |
| Peanut Oil | 750ml |
Instructions
Step 1: Preparing the Starter (Lievitino)
Start by making the starter dough (lievitino). In a bowl, combine the sifted Manitoba flour, dry brewer’s yeast, and room-temperature water. If using fresh yeast instead of dry, use 3g instead of 1g. Work the mixture with your hands until well combined.
Let the mixture sit for about 2 hours, during which time it will double in size. Once it has risen, transfer it into the bowl of a stand mixer.
Step 2: Mixing the Dough
To the lievitino, add malt (or sugar) and slowly add the sifted Manitoba flour and dry brewer’s yeast. Gradually pour in the water at room temperature while mixing.
Once all the flour is incorporated and the dough starts coming together, add the softened butter. Continue mixing until the dough is smooth, firm, and elastic. Youโll know itโs done when it forms a smooth, uniform dough. Stop the stand mixer and transfer the dough onto a floured surface.
Shape the dough into a ball, lightly butter a bowl, and place the dough inside. Cover with a kitchen towel and let it rise for a few hours until it has doubled in size.
Step 3: Making the Filling (Asiago Cheese and Bechamel Sauce)
While the dough is rising, prepare the filling. Heat a pan over medium heat and toast the flour for a few minutes. Once it turns light golden, slowly add the milk, either at room temperature or slightly warmed. Stir constantly to prevent lumps.
Season with a pinch of salt and a grating of nutmeg. Bring to a boil, then remove from the heat and stir in the grated Asiago cheese until it melts completely.
In a separate bowl, beat the egg yolks with fresh cream. Add this mixture to the sauce, stirring until fully combined and smooth. Set aside to cool.
Step 4: Shaping the Bombs
Once the dough has risen, take it out and roll it out on a lightly floured surface into a rectangle about 2.5 cm thick. Using a round cutter (approximately 6.5 cm in diameter), cut out discs of dough.
Step 5: Frying the Bombs
Cut squares of parchment paper, one for each disc of dough. Carefully place each disc of dough onto the parchment paper and heat peanut oil in a deep fryer or large pot to a temperature of 175-180ยฐC (350-355ยฐF). You can measure the temperature with a kitchen thermometer.
Once the oil is at the correct temperature, gently place the dough discs in the hot oil, leaving the parchment paper in place. Use tongs to remove the paper once the dough begins to puff up. Fry the discs, turning them occasionally to ensure they cook evenly and achieve a golden color.
Once the fried bombs are golden brown and puffed up, remove them from the oil with a slotted spoon and drain on paper towels.
Step 6: Filling the Bombs
Once the fried bombs have cooled slightly, fill them one by one with the Asiago cheese and bechamel sauce mixture. Serve warm for a delicious, savory treat!
Enjoy your Salted Fried Bombs, a deliciously savory snack perfect for any occasion!
