How to Make Bomboloni

How to Make Bomboloni

 How to Make Bomboloni

3/4 cup warm milk
2 large eggs, plus 2 large yolks lightly beaten, at room temperature
6 tablespoons unsalted butter, room temperature

31/2 cups flour, plus more for work surfaces

1/4 cup sugar
2 teaspoon yeast
1 teaspoon salt
Vegetable oil for frying

1. In a bowl, add warm milk, eggs and yolks whisk gently to combine. Butter a medium bowl and set aside.
2. In another separate bowl, combine the flour, 1/4 sugar, yeast and salt. Add the milk mixture and mix just until combined.
3. Turn the dough onto a lightly floured surface and knead until the dough is workable but still a bit sticky. About 10minutes.
4. Knead the butter into the dough a small slice at a time. Once the butter is incorporated, continue kneading the dough until smooth and elastic, about 8minutes.
5. Transfer the dough to the prepared bowl, cover with plastic wrap and set it someplace warm to rise until it doubled in volume.

6. Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough out to be about a ½ inch thick and cut into circles (you can use a biscuit cutter, or a drinking glass). Place the dough circles on a parchment paper/ foil paper lined baking sheet.
7. Allow doughnuts to rise one more time, until they have at least doubled in size, and appear too fluffy and filled with air.
8. While the doughnuts rise, preheat cooking oil to 370°F degrees. Fry each doughnut until it is golden on the bottom, flip and fry until the other side. Be very careful when transferring the doughnuts to the oil. If they are handled too much, they will collapse. The finished doughnuts should be golden on each side, with a white ring around the middle - this shows a perfectly risen doughnut, and will ensure that it is nice and light in the center.
9. Place fried doughnuts onto a paper bag or paper towels to drain any extra grease. Toss donuts in granulated sugar, and place on a cooling rack to cool to room temperature.
11. Fill the doughnut: using a skewer or toothpick, poke a hole into 1 side of each doughnuts. Then transfer filling to a pastry bag fitted with a small round tip of the pastry bag into the hole of each doughnut and gently squeeze to fill.

The Filling
Custard Cream Filling
1/2 cup caster sugar
4tsp Custard Powder
50g soft butter
2 tsp (5mL) milk
2tbsp powdered milk
1/2 tsp vanilla essence
Combine caster sugar and custard powder in a small mixing bowl. Add butter and milk and beat with a spoon until smooth, light and creamy.

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