RECIPE
500g all purpose flour
40g granulated sugar
6g salt
40g soft butter
2 eggs
24g dry yeast
Custard
Powdered sugar
Egg yolk + milk
METHOD
Step 1- In a bowl, sift flour, add sugar, yeast, salt, eggs, water and mix. Form a dough and knead with your hands, gradually add the butter and continue with kneading until the dough is smooth and non-sticky. Cover with cling film and transfer to the fridge for 10 hours.
Step 2- Remove the dough from the fridge, transfer on a lightly floured surface, roll it lightly with a rolling pin to form a rectangle. Fold one of the shorter sides inwards and close with another side, cover with a cloth and let it rest for 5 minutes.
Step 3- Roll out the dough again with rolling pin, always giving it a rectangular shape, cover it again with a clothes and let it rest for another 5 minutes. After the second resting time, roll out the dough with a rolling pin to form a rectangle about 1cm thickness using a pastry cutter with a diameter of 10cm, cut the disc.
Step 4- Transfer to a baking tray lined with parchment paper, cover up with clean cloth and let it rise for 90 minutes. Brush the bombs with egg yolk + milk and bake at 175°C/347°F for 20 minutes. Fill them with custard(optional) and decorate with sugar and serve
Enjoy your yummy bombs
