BOMBOLINI
Learning Intention:
We are learning to deep fry safely We are learning to make custard Success Criteria I can explain what deep frying is. I can make a custard filled bombolini Doughnut
185 g (1¼ cups) plain flour
2 tsp sugar 7 g dried yeast 140 ml milk, warmed 2 tbsp unsalted butter, melted ½ egg, lightly beaten 1/4 tsp cinnamon 2 tbsp sugar or caster sugar, to serve Combine half the milk, yeast and sugar in a bowl and stir to dissolve. Set aside for 10 minutes. Add the remaining milk, butter and egg to the yeast mixture. Place the flour in a large bowl and add the combined wet ingredients. Mix with a wooden spoon until well combined, cover and set aside for 1 hour or until doubled in size. Roll 20 grams portions of the dough into balls about the size of a ping pong ball and arrange on a lightly floured tray. Cover lightly with plastic wrap and allow to prove for 2 hours or until the bomboloni look light and fluffy (you can also prove the bomboloni overnight in the fridge). Heat deep fryer to 170˚C. Deep fry the doughnuts in batches, for 2–2½ minutes, turning a few times until golden. Drain on paper towel then roll in cinnamon sugar and fill with custard. |
Pastry Cream
1 1/2 egg yolks 30g icing sugar 15g plain flour, sifted 1/2 cup milk 1/2 tsp vanilla ½ lemon, zested To make pastry cream, whisk the yolks and sugar until thick and pale, then whisk in the flour a little at a time. Heat the milk and vanilla in a saucepan over medium heat until just below boiling point, then, whisking constantly, add it to the egg mixture. Return mixture to the saucepan over medium heat and whisk constantly for 3 minutes or until mixture is smooth and thick. Remove pan from heat, stir in lemon zest. Transfer to a bowl, cover surface with plastic wrap and refrigerate until needed. |