let’s make Creamy Fried Bombs: irresistible little golden spheres filled with a silky cream center. I’ll give you two popular, ready-to-eat versions so you can pick your vibe: a Sweet (vanilla cream) Bomb  like a filled donut hole  and a Savory (cream cheese & jalapeño) Bomb spicy, gooey poppers in a crisp shell. Both are deep-fried; I include oven-baked alternatives and tips.

1) Sweet Creamy Fried Bombs (Vanilla Cream-Filled)

Yields ~18–24 bombs

Ingredients

Dough

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ cup warm milk (110°F / 43°C)

• 3 tbsp granulated sugar

• 1 large egg

• 2 tbsp unsalted butter, melted

• 1 tsp salt

• 2 ½–3 cups all-purpose flour (start with 2½)

Vanilla Pastry Cream (filling)

• 2 cups whole milk

• 1/2 cup granulated sugar

• 3 tbsp cornstarch

• 3 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp pure vanilla extract

Frying / Finishing

• Neutral oil for frying (vegetable, canola, or peanut) — ~4 cups or enough for 2–3″ deep

• 1 cup powdered sugar for dusting (optional)

• Jam, chocolate sauce, or glaze (optional)

Directions

1. Make the pastry cream: Whisk egg yolks + sugar until pale. Whisk cornstarch into a little cold milk. Heat remaining milk until almost boiling; temper into yolks. Return to pan, cook over medium, whisk until thick and bubbling (1–2 min). Remove from heat, stir in butter and vanilla. Chill, covered, until cold.

2. Make dough: Bloom yeast in warm milk with 1 tsp sugar ~5 min until foamy. In a bowl, mix yeast, remaining sugar, egg, melted butter, salt; add 2½ cups flour and knead (stand mixer or by hand) until smooth and elastic, adding up to ½ cup more flour if too sticky. Cover; rise 1–1.5 hours until doubled.

3. Shape & proof: Punch down. Divide into 1–1.5 inch balls (about 18–24). Place on a floured tray, cover, let rise 30–45 min until puffy.

4. Fry: Heat oil to 350°F (175°C). Fry bombs in batches, turning so they brown evenly, ~1–2 min per side (total 3–4 min) until golden. Drain on paper towels.

5. Fill: Transfer pastry cream to a piping bag fitted with a small tip. Insert tip into each bomb and pipe in 1–2 tbsp of cream until you feel resistance. Dust with powdered sugar or glaze.

6. Serve: Best same day. Reheat briefly in 300°F oven if needed.

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2) Savory Creamy Fried Bombs (Jalapeño + Cream Cheese) — “Creamy Poppers”

Yields ~20–24 bombs

Ingredients

Filling

• 8 oz (225 g) cream cheese, softened

• 1 cup shredded cheddar (or pepper jack)

• 2–3 jalapeños, seeded & finely chopped (less if you want mild)

• 2 tbsp green onion, minced

• 1 tsp garlic powder

• Salt & pepper to taste

Coating & Frying

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 ½ cups panko breadcrumbs (or regular breadcrumbs)

• Oil for frying (same as above)

Optional add-ins

• 4 oz cooked chorizo or finely diced cooked bacon mixed into filling

Directions

1. Make filling: Mix cream cheese, cheese, jalapeño, green onion, garlic powder, salt & pepper until smooth. Chill 20–30 min to firm up.

2. Form balls: Scoop ~1 tbsp filling and roll into 1–1¼” balls (use slightly wet hands). Chill on tray 15–30 min so they hold shape.

3. Breading: Dredge balls in flour → dip in beaten egg → coat with panko. For extra-crisp, repeat egg + panko for a double coat. Chill 15 min.

4. Fry: Heat oil to 350°F (175°C). Fry balls in batches until golden, ~2–3 min. Drain on paper towels.

5. Serve: Hot with ranch, chipotle mayo, or salsa.

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Tips, Safety & Variations

• Oil temp matters: 350°F is the sweet spot. Too low → greasy; too high → outsides burn before center heats.

• Make ahead: Fillings (pastry cream or cream-cheese mix) can be made 1–2 days ahead. Dough can be refrigerated overnight (slower rise).

• Oven-baked option: Sweet bombs — brush with melted butter and bake at 375°F (190°C) for ~12–15 min until golden; then fill. Savory — bake on a parchment-lined sheet 12–15 min (less crisp than frying).

• Gluten-free: Use gluten-free flour blend for sweet dough and GF breadcrumbs for savory.

• Storage: Eat fresh. Pastry-cream bombs are best same day; refrigerate leftovers up to 24 hours. Reheat gently (steam or low oven).

• Safety: When frying, never leave hot oil unattended. Use a deep-fry thermometer and don’t overcrowd the pot.