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Bombs

Ingredients for the dough

• Butter 100 gr
• Farina 500 gr
• Milk 250 ml
• Yeast 25 gr
• Lemons grated rind of 1 large
• Sale 10 gr
• Vanillin 1 packet
• Sugar 50 g

To fry ; seed oil (preferably peanut) ... to sprinkle granulated sugar abundant.

Remove the butter from the refrigerator and let soften at room temperature. Meanwhile, melt in the warm milk sugar and pour half of the resulting liquid into a bowl, crumble the yeast where beer and you do dissolve, stirring constantly.

Put to dissolve the salt in the remaining milk and set aside. Pour into a bowl 100 grams of flour and add the mixture of milk and yeast, mix with a fork until a smooth batter .

Seal the bowl with plastic wrap and let the mixture rise for one hour or until its volume has doubled.

In the meantime, in a large bowl (or in a mixer) the remainder sifted flour, the grated rind of one large lemon and vanillin.

United in the batter bowl now risen, and the remaining milk in which you have previously dissolved salt , begin to knead the ingredients.

Finally add the softened butter ).

When you have collected all the ingredients, knead it on a pastry for at least ten minutes until a soft dough smooth and elastic.

Put the mixture in a bowl sealed with plastic wrap and let rise for two hours (the mixture will double in volume) in a warm place and no drafts.

Beware of heat too high, as the butter content it may soften too much.

After this time, take the mixture of bombs and pull it gently with a rolling pin on a floured surface to give a thickness of about 1 ½ cm.

With a round cutter (or glass) with a diameter of about 8 cm, drawn from many disks dough, trying to make the most of the surface of the dough, whereas no you knead the scraps together advanced: not throw, you can still fry as they are.

Place the discs made on a clean cloth, dry, lightly floured, spaced at least 2-3 cm;

cover them with cloth, wait 30 minutes for the second rising. One of the secrets for the success of the bombs is the fried oil temperature, which should be warm but not hot (170 °) could do a test by frying a piece of dough: If the piece of dough slowly turns brown oil is ready.

If the piece of dough darkens too quickly, the oil is too hot and there is a risk that the inside remains raw bombs, burning instead the outside

As soon as the first bombs have completed their fry, put a drain on greaseproof paper and then pass them, still in plenty of hot granulated sugar, making it adhere to the entire surface. Lay bombs ready on a tray. If you want
before to roll in the sugar , you can stuff the bombs fries with jam, custard, cream chocolate, Nutella, etc. ... with the aid of a pastry syringe.

A small c ouncil

When the bombs immerse in hot oil, wait 5 seconds and then turn it on the other side; Turn them over several times on both surfaces until it reaches the optimal browning, to prevent unsightly swelling. The bombs you should consume fries are still warm or at most within a few hours of preparation, because they retain intact all their fragrance.