Dough-bombes
with
sour
cherry
jam
and
quark
custard
Bombe
by
name
and
the
bomb
by
nature,
these
doughnut
pillows
hold
the
ultimate
filling
of
sweetened
quark
and
a
sour
sidekick
of
cherry
jam.
Quark
is
a
highlights
reel
in
dairy
form,
with
a
luxurious
tang-toting
presence:
lightly
thick
and
lumpy
like
cottage
cheese,
rich
like
cream
cheese,
yet
soft
with
mild
acidity.
The
yeasty
pocket
can
also
hold
your
favourite
jam
(apricot
is
amazing),
tangy
curd
(passionfruit
or
lemon)
or
straight-up
thick
custard.
You
have
a
licence
to
fill.
On
a
lightly
floured
work
surface,
portion
the
chilled
dough
into
eight
75
g
(2¾
oz)
pieces
and
shape,
following
the
guide
below.
Take
your
weighed
piece
of
dough
and
pull
the
sides
up
to
meet
in
the
middle
like
a
pinched
purse.
Flip
the
dough
and
cup
your
hand
over
the
top
so
you
can
see
the
dough
through
your
fingers,
like
a
finger
cage.
Press
down
with
your
palm
and
rotate
your
hand
in
tiny
clockwise
circles,
all
the
while
applying
pressure.
As
you
feel
the
ball
tighten
and
rise,
diminish
the
pressure
and
open
your
fingers
a
little,
letting
the
dough
ball
roll
freely
in
your
finger
cage.
When
all
the
balls
are
formed,
press
each
one
down
to
make
a
patty
slightly
wider
than
your
7
cm
(2¾
in)
cutter.
Take
the
cutter
and
dip
it
in
plain
flour,
then
stamp
over
the
top
of
each
patty
to
trim
the
edges
off.
You
should
only
trim
a
millimetre
or
so
(1⁄16
in) off each ball edge.
This
is
my
best
of
both
worlds
approach
to
dough
bombe
shaping.
If
you
only
roll
and
stamp
out
discs,
there’s
a
lot
of
excess
to
re-roll
and
you
don’t
get
the
nice
rounded
hump.
Straight-up
rolled
balls
are
too
spherical.
Place
the
balls
on
a
tray
lightly
sprayed
with
cooking
oil.
Spray
the
top
with
cooking
oil
and
cover
lightly
with
plastic
wrap.
Proof
for
60–90
minutes
in
a
warm
space
or
at
room
temperature
in
a
warm
kitchen
(longer
in
cooler
conditions).
They
are
ready
when
they
become
puffed
and
pillowy
(internal
23–25°
C/
73–77°F).
continued
…
Makes
8
bombes.
Takes
With
the
overnight
dough
made,
Keeps
Best
eaten
very
soon
after
frying.
around
2
hours
to
roll,
proof,
fry
and
fill.
Make
the
Cold-start
thick
custard
the
day
before,
too.
1
×
batch
Sweet
yeast
day-
before dough (page 84)
cooking
oil
spray
approx.
1.5
litres
(51
fl
oz/
6
cups)
rice
bran
oil,
for
frying
(or
other
neutral-flavoured
oil
such
as
canola
or
peanut
oil)
150
g
(5½
oz)
Sour
cherry
and
ginger
jam
(page 282)
(you
won’t
use
it
all,
but
it’s
nice
to
have
the
extra)
Vanilla
sugar
powder
60
g
(2
oz)
caster
(superfine)
sugar
¼
vanilla
bean
2
g
(1⁄16
oz/½
teaspoon)
pink
salt
flakes
Quark
custard
filling
185
g
(6½
oz)
Cold-start
thick
custard
(page 247)
(make
a
small
batch)
185
g
(6½
oz)
quark
(or
spreadable
full-fat
cream
cheese
+
10
g/
ml/
¼
oz
lemon
juice)