Chocolate Bomboloni
Serves 1
Directions
- 1Mix flour, sugar, salt, and yeast in a bowl.
- 2Mix flour, sugar, salt, and yeast in a bowl.
- 3Mix flour, sugar, salt, and yeast in a bowl.
- 4Add eggs, warm milk, and melted butter.
- 5Add eggs, warm milk, and melted butter.
- 6Add eggs, warm milk, and melted butter.
- 7Knead until elastic by hand or in mixer. Cover and let rise for 1 hour.
- 8Knead until elastic by hand or in mixer. Cover and let rise for 1 hour.
- 9Knead until elastic by hand or in mixer. Cover and let rise for 1 hour.
- 10Punch down the dough.
- 11Punch down the dough.
- 12Punch down the dough.
- 13Divide the dough into 65g portions.
- 14Divide the dough into 65g portions.
- 15Divide the dough into 65g portions.
- 16Roll each piece into a smooth ball and place onto individual squares of baking paper.
- 17Roll each piece into a smooth ball and place onto individual squares of baking paper.
- 18Roll each piece into a smooth ball and place onto individual squares of baking paper.
- 19Arrange on a tray, cover loosely, and let rise for another hour.
- 20Arrange on a tray, cover loosely, and let rise for another hour.
- 21Arrange on a tray, cover loosely, and let rise for another hour.
- 22Heat milk and vanilla until steaming.
- 23Heat milk and vanilla until steaming.
- 24Heat milk and vanilla until steaming.
- 25In a bowl, whisk cocoa, eggs, yolks, sugar, cornstarch, and salt.
- 26In a bowl, whisk cocoa, eggs, yolks, sugar, cornstarch, and salt.
- 27In a bowl, whisk cocoa, eggs, yolks, sugar, cornstarch, and salt.
- 28Slowly add the hot milk while whisking constantly, then return to pan and cook until thick and bubbling.
- 29Slowly add the hot milk while whisking constantly, then return to pan and cook until thick and bubbling.
- 30Slowly add the hot milk while whisking constantly, then return to pan and cook until thick and bubbling.
- 31Off heat, stir in chocolate and butter. Chill with plastic wrap touching the surface.
- 32Off heat, stir in chocolate and butter. Chill with plastic wrap touching the surface.
- 33Off heat, stir in chocolate and butter. Chill with plastic wrap touching the surface.
- 34Fry donuts in hot oil until golden.
- 35Fry donuts in hot oil until golden.
- 36Fry donuts in hot oil until golden.
- 37Drain and roll in sugar.
- 38Drain and roll in sugar.
- 39Drain and roll in sugar.
- 40Transfer the chilled chocolate pastry cream to a piping bag fitted with a round nozzle.
- 41Transfer the chilled chocolate pastry cream to a piping bag fitted with a round nozzle.
- 42Transfer the chilled chocolate pastry cream to a piping bag fitted with a round nozzle.
- 43Poke a small hole in the side of each donut and pipe in the filling generously.
- 44Poke a small hole in the side of each donut and pipe in the filling generously.
- 45Poke a small hole in the side of each donut and pipe in the filling generously.
Ingredients
- 300 g strong white bread flour
- 300 g strong white bread flour
- 300 g strong white bread flour
- 30 g caster sugar
- 30 g caster sugar
- 30 g caster sugar
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 7 g fast-action yeast
- 7 g fast-action yeast
- 7 g fast-action yeast
- 2 eggs
- 2 eggs
- 2 eggs
- 75 ml warm milk
- 75 ml warm milk
- 75 ml warm milk
- 50 g melted butter
- 50 g melted butter
- 50 g melted butter
- 540 g whole milk
- 540 g whole milk
- 540 g whole milk
- 2 tsp vanilla extract
- 2 tsp vanilla extract
- 2 tsp vanilla extract
- 18 g cocoa powder
- 18 g cocoa powder
- 18 g cocoa powder
- 2 eggs
- 2 eggs
- 2 eggs
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 100 g brown sugar
- 100 g brown sugar
- 100 g brown sugar
- 25 g cornstarch
- 25 g cornstarch
- 25 g cornstarch
- 0.25 tsp sea salt
- 0.25 tsp sea salt
- 0.25 tsp sea salt
- 170 g milk chocolate, chopped
- 170 g milk chocolate, chopped
- 170 g milk chocolate, chopped
- 30 g butter
- 30 g butter
- 30 g butter
Equipment
bowlmixerbaking papertraypanpiping baground nozzle