Stuffed bombitas

sift (pass through a strainer) 25 grams of flour over a bowl. make a hole in the center, add a teaspoon of sugar and the yeast there. if it is fresh, mix it with the flour, and if it is dry, make a pastita with a teaspoon of warm milk, pour the milk into the center of the hole and mix the flour little by little with this liquid, bringing it to the center of the bowl, forming a dense paste, cover with plastic wrap and leave in a warm place until doubled in volume. aside, mix the rest of the flour with the rest of the sugar, butter and egg.

add to the raised dough and beat until the dough is elastic and easily separates from the bowl. put it on the floured table and knead by sinking the fist several times for 10 minutes and knocking with the knuckles for another three minutes. cut into twelve equal parts.

with floured hands, make balls and sink your finger in the center to make the hole that is filled with jam to taste. cover, and carefully re-form the balls.

put them in a container, cover with plastic, leave in a warm place until they double in volume. heat plenty of oil to a temperature that does not burn the bombs.

fry them three at a time. drain on absorbent paper or napkins. go through powdered sugar and eat them warm or cold.