Make the dough

• Mix the milk, oil, sugar, yeast and egg in a bowl.
• Add the flour and salt and knead until smooth.
• Cover and let rise until doubled in volume.

Prepare the filling

• Cut the ham into small pieces.
• Mix the ham with the shredded Gouda and cream cheese to bind.

Shape the bombes

• Divide the dough into 8 small balls.
• Flatten each ball, add some ham and Gouda filling.
• Seal tightly into round balls.

Coat the bombes

• Dip each ball briefly in the milk.
• Roll in the breadcrumbs until well coated.

Fry the bombes

• Heat the oil to 170–180 °C.
• Fry the bombes in batches until golden brown.
• Drain on paper towels.