Wednesday, September 28, 2011

Venezuelan bombas... i.e. the recipe from hell

Let me get this post started by saying that THESE ARE NOT RIGHT. I did something very wrong with this recipe and they are not AT ALL what they are supposed to be.

Imagine a donut without a hole, filled with vanilla pastry cream and coated with sugar. That's what these are supposed to be. Kind of like a Berliner. Round, fluffy heaven. Instead they are caved in (and raw) little messes. True to their name I supposed, bomb in Spanish. An explosion of chaos is what I have for you today.

However, since some of you expressed interest in trying these, I am posting the recipe. If you try this and have better luck, please let me know what you did :)

I'm going to try to give you the recipe without all the mistakes I made. First of all, let's list them so you know what not to do:

1. Didn't let the yeast rise.
2. I thought the dough was too sticky and put too much flour in it.
3. I covered it and let it rise in the fridge, but didn't let it rise after shaped into balls at room temperature.
4. My oil was too hot when I tried to fry them, so they were burnt on the outside and raw on the inside.

Okay, so here goes! Good luck!

Venezuelan bombas (Filled Venezuelan donuts)
Servings: 4
Prep time: forever
Cook time: 20 min
Total time: forever + 20 min

1 2/3 cups white flour
1/2 cup milk
1 large egg
3 1/2 tbsp sugar
3 tbsp butter
1 tbsp vanilla extract
2 tsp active yeast
1 tsp salt
1-2 cups canola oil
1 cup pastry cream (recipe below)
1 tbsp powdered sugar

Warm the milk in the microwave for about 30 seconds. Add the yeast and dissolve well. Let it sit for about 10 minutes. (Alternatively, you can add 2 tbsp of flour and 1 tsp of sugar, and let it sit that way). Here is where some recipes say this should rise for 1 hour.

In a large bowl, add the egg, sugar and softened butter. Mix well. Slowly add the flour, yeast, vanilla and salt. Mix everything well to form a soft dough. Cover with a kitchen cloth and let rise in the refrigerator for 1 hour.

After 1 hour, bring the dough out of the fridge and knead on a floured surface for about 2 minutes. Separate the dough into 4 balls, cover again and let rise to about twice their size (I didn't do this).

When done, heat oil to medium-low heat in a deep skillet. Make sure the oil is not too hot. Add the balls risen side down and fry for 8-10 minutes. Flip them over and fry for another 8-10 minutes. Watch them closely, don't let them burn!

Take them out of the oil and let them rest on a paper towel lined plate. Let them cool down a little, then slice in half and fill with pastry cream. There are a lot of ways to make pastry cream, here is one of them:

Pastry cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min

1 1/2 cups milk
4 large egg yolks
1/2 cup sugar
1/3 cup flour
pinch of salt
1 tsp vanilla extract

Heat about 1/2 cup of milk in the microwave for 30 seconds. In a large bowl, mix the egg yolks with the warm milk. Then add the sugar and flour and mix well, until all ingredients are well blended.

In a deep pot, heat the remaining milk at medium heat. When warm, add the mixture, salt and vanilla extract. Stir everything together well and keep stirring until it starts to thicken. When large bubbles form, keep stirring for about 2 minutes.

Let it cool and store in the fridge until ready to use.

When you've filled the bombas, sprinkle some powdered sugar on top and they are done!! They are better when they sit for a little, because all the flavors blend together.

So, here is where the nightmare comes in. I tried to make these AGAIN. This time I tried to bake them, and although something pretty good came out of it, these are not at all like the pastry I was going for. Sigh, they hate me, someday I will try again!

1 comment:

  1. These look great, I think I am going to make them! Thanks for giving me a desert recipe!!


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