San Leonardo Bomboloni Donuts
Baking and Desserts • Italian
Description
The recipe was shared with us by an Italian chef from a popular American restaurant, John Smith, as he prepares these donuts in his establishments.
Ingredients
- Wheat Flour 0 lbs
- Dry yeast 0 oz
- Chicken Egg 9 pieces
- Sugar 5 oz
- Milk 15 fl oz
- Butter 10 oz
- Starch film 3½ g
- 3.2% Milk 5 fl oz
- 33% Cream 10 fl oz
- Calvados 0 fl oz
- Salt 1 tablespoon
- Grappa 0 fl oz
Step-by-Step Guide
Step 1
Prepare the cream. Heat the milk with the cream. Beat the yolks of 4 eggs separately with sugar (5 g) and cornstarch. Remove both parts from the heat and combine them. Add grappa and calvados.
Step 2
Prepare the dough for the donuts. Sift the flour and heat the milk to 80°F. Combine the flour, fresh yeast, eggs, sugar, and 3.2% milk in one bowl and mix until smooth. After mixing, add softened butter and salt. Beat for 10 minutes.
Step 3
refrigerate the whipped batter for 12 hours, then take it out and let it sit at room temperature for 1 hour.
Step 4
After the dough has rested, form it into balls (25 grams of dough per doughnut) and let the doughnuts rise at room temperature for 2–3 hours, until the dough has tripled in size. Cover the doughnuts tightly to prevent air from entering and to keep the dough from drying out.
Step 5
Fry the donuts in hot oil at 300°F for 2 minutes on each side. Then, drain each donut on paper towels and coat them in sugar. Allow the donuts to sit at room temperature for 3–4 hours.
Step 6
Fill the doughnuts with cream using a pastry bag and serve immediately.
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