Soft and Fluffy Chocolate-Filled Bombs

Ingredients

250 grams of all-purpose flour

125 milliliters of warm milk

5 grams of dry yeast

50 grams of sugar

1 egg

30 grams of melted butter

A pinch of saltChocolate spread for filling

Oil for frying

Granulated sugar for coating

Preparation Method

Step 1: Activating the Yeast

Start by dissolving the dry yeast in warm milk. Let it rest for five to ten minutes until it becomes foamy. This ensures that the yeast is active and will help the dough rise properly.

Step 2: Mixing the Ingredients

In a large bowl, combine the flour, sugar, and a pinch of salt. Make a well in the center and pour in the yeast mixture, the beaten egg, and the melted butter.

Mix the ingredients together until a dough begins to form.

Step 3: Kneading the Dough

Transfer the dough to a floured surface and knead it for about ten minutes until it becomes smooth and elastic.

If the dough is sticky, lightly dust it with a little more flour, but avoid adding too much.

Step 4: Allowing the Dough to Rise

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for one to two hours or until it doubles in size.

Step 5: Shaping the Dough

Once the dough has risen, roll it out on a floured surface to about half a centimeter thick. Use a round cutter or glass to cut out circles of dough.

Step 6: Filling the Dough

Place a small amount of chocolate spread in the center of one dough circle, then cover it with another circle. Press the edges gently to seal them completely.

Repeat the process for all the dough pieces.

Step 7: Second Rising

Place the filled dough pieces on a tray and cover them with a towel. Allow them to rise again for another thirty minutes.

Step 8: Frying the Bombs

Heat oil in a deep pan over medium heat. Fry the dough pieces in small batches, turning them frequently to ensure even browning.

Once they are golden brown on both sides, remove them from the oil and place them on paper towels to drain the excess oil.

Step 9: Coating and Serving

While the bombs are still warm, roll them in granulated sugar to coat them evenly. Serve warm and enjoy the rich, melted chocolate filling.

Tips for Perfect Chocolate Bombs

Use warm, not hot, milk to activate the yeast. Hot milk can kill the yeast.

Allow the dough to rise in a warm, draft-free place to ensure proper fermentation.

Fry the bombs at medium heat to avoid undercooking the inside while overcooking the outside.

For extra flavor, you can add a touch of vanilla extract to the dough.

These soft and fluffy chocolate-filled bombs are perfect for a sweet treat, whether for breakfast, dessert, or a snack. Enjoy them with your favorite beverage!