Chocolate cream bomboloni

Name: Chocolate cream bomboloni
Ingredients: 500 g flour; 2 eggs; 50 g sugar; 100 ml milk; 12 g fresh yeast; 10 g salt; 5 g grated lemon zest; 50 g butter; 1000 ml oil; 200 g chocolate cream; 30 g powdered sugar

Dessert - Chocolate cream bomboloni by Casandra A. - Recipia

Chocolate cream bomboloni are fluffy yeast-raised doughnuts made with milk, eggs and butter, fried in oil and filled with chocolate cream. Lemon zest perfumes the dough, and the powdered sugar stays in a thin layer on top. It’s my first time trying them and I think they’re really good; I dust them just lightly. Preparation: 25 minutes. Cooking: 20 minutes. Rest: 85 minutes. Total time: 130 minutes. Servings: 6. Approximately 780 kcal and 13 g protein per serving.

Ingredients

500 g flour
2 eggs
50 g sugar
100 ml milk
12 g fresh yeast
10 g salt
5 g grated lemon zest
50 g butter
1000 ml oil
200 g chocolate cream
30 g powdered sugar

Preparation

1. Heat the milk until lukewarm. Pour 30 ml into a glass and dissolve the yeast in it. 2. Mix the eggs with the sugar and the remaining 70 ml of milk. Gradually work in 400 g of flour, the salt, dissolved yeast and grated lemon zest. 3. Transfer the dough to the work surface. Add the butter at room temperature and the remaining 100 g of flour, then knead for 8-10 minutes, until the dough is smooth. 4. Cover the dough and leave it somewhere warm for 30 minutes. 5. Roll it out into a 2 cm thick sheet and cut out rounds with a cutter or a glass. Cover them with a tea towel and leave to rise for 50 minutes. 6. Heat the oil to 170°C and fry the doughnuts in batches, about 20 minutes in total, for 2-3 minutes on each side, until golden. 7. Let them cool for 5 minutes, fill them with chocolate cream and dust with powdered sugar.

Notes

Instead of chocolate cream, you can use 200 g of vanilla cream, lemon cream or jam; the dough contains gluten, dairy and eggs. You can serve them with a black coffee. Keep them in a sealed container in the refrigerator for no more than 3 days. Larger rounds may need a few extra minutes to fry, and oil that is too cool makes the doughnuts absorb more. Use the same glass to cut them out; if the dough springs back as you roll it, leave it to relax for a few minutes. Start 2 hours and 10 minutes before serving to allow for the rising and frying.