1. In a bowl add the flour, sugar, yeast, salt, water, and eggs and mix. When the dough starts to form knead it with your hands.
2. After forming the dough gradually add the butter and continue with kneading. Knead it until the dough is smooth and non-sticky. Cover with cling film and transfer to the fridge for 10 hours.
3. After time has elapsed remove the dough from the fridge and transfer it to the lightly floured surface. Roll it out lightly with a rolling pin to form a rectangle. Fold one of the shorter sides inwards and then close with another side. Cover with a cloth and let it rest for 5 minutes.
4. After 5 minutes roll out the dough again with a rolling pin, always giving it a rectangular shape. Cover it again with a cloth and let it rest for 5 more minutes.
5. After the second resting time, roll out the dough with a rolling pin to form the rectangle (about 1cm thickness), and using a pastry cutter with a diameter of 10 cm, cut the discs.
6. Transfer them to the baking tray covered with parchment paper, cover them with cloth, and let them rise for 90 minutes.
7. Brush the bombs with the egg yolk + milk and transfer them to the oven. Bake at 175°C/347°F for 20 minutes.
8. Fill them with custard, decorate them with powdered sugar, and serve.
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