Preparation of the dough: In a large bowl, mix the flour, dry yeast, sugar, egg yolks, warm milk, salt and butter. Start to mix the ingredients with a spoon then continue to work the dough by hand until you obtain a smooth and supple consistency.
Dough Proofing: Let the dough rest in a warm, draft-free place for 40 to 60 minutes, until doubled in size.
Shaping the bombs: Divide the yeast dough into 8 equal portions. Shape into small balls and let them rest for at least 2 hours, allowing the dough to relax and rise a second time.
Cooking: Heat oil in a deep fryer or large saucepan. Fry the dough balls until golden brown and puffed. Turn them regularly for even cooking.
Finishing: Drain the bombs on absorbent paper. Then coat them in sugar. Once cooled, make a small incision and stuff them with jam of your choice.
These stuffed bombs, crispy on the outside and soft on the inside, are a treat for young and old. They are perfect for a friendly snack or to celebrate a special occasion with the family. Their sweet and fruity heart brings a sweet surprise that will delight all gourmets.
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