Join the Bomboloni doughnuts frenzy with these bite-sized italian sweets. baking business heads to woolloomooloo’s flour and stone to see nadine ingram’s fluffy pillows of fried pastry, filled with ricotta and lemon curd and simply dusted with sugar – the traditional way.
From the decadently decorated to the ‘dossant’, doughnuts have come a long way in the last few years. But, at the end of the day, nothing beats the classics.
As an artisan bakery, fried food is a little left of centre for Flour and Stone. Nonetheless, owner Nadine Ingram’s signature doughnut, bomboloni, flies off the counter whenever they are made.
Made the Italian way with a long prove, Nadine says the simple recipe lends itself to myriad flavours – just like cupcakes and macarons, which have all enjoyed lengthy stints in the spotlight.
“It’s a simple recipe. The rolling takes a bit of practice but, this being said, they could be piped into the fryer like churros,” she says.
“Have your eggs and butter at room temperature to prevent the eggs from separating from the batter. Also, when rolling the doughnut, don’t handle the bulk of the dough with your hands, just tear or cut small pieces off and work with portioned amounts at a time. Your hands will warm the butter and make the rolling of each doughnut difficult.”
Customers enjoy Flour and Stone’s bomboloni so much Nadine has also added French cruller to the menu; Bomboloni doughnuts made from choux pastry, filled with vanilla crème diplomat and orange blossom drizzle.
“Serve these doughnuts the day they are made. Your customers will love you for it,” she says.
Bomboloni Doughnuts with Lemon Curd and Ricotta
WHAT YOU NEED
60g fresh yeast
2Sg sugar
250ml warm water
10 eggs
440g butter
80g sugar
900g plain flour
log salt
flour and caster sugar for dusting
500g rresh ricotta
2SOg good quality lemon curd
what to do
Dough
1. Combine the yeast. 25g of the sugar and the water in a small bowl. Stir together with a fork to break up the yeast then set aside until it is bubbly and you can see the yeast activating.
2. Cream the butter and Gog sugar together in an electric mixer with the paddle attachment on medium speed or use a hand beater.geat the eggs a little with a fork and then add the eggs
gradually to the butter until the mixture is pale and fluffy. Add the yeast mixture. The batter will probably look pretty curdled at this stage. but don’t worry. this is normal.
3. Cover the batter and refrigerate it overnight.
4. The next day remove the batter rrom the fridge then dust the surface of your bench with flour. Cut 20 squares of baking paper approximately 6cm x 6cm and line them up on a baking sheet. Spray the paper with canola oil and set aside.
5. Divide the dough into four pieces and work with one piece at a time. Roll them into long logs and use a knife to cut the logs into pieces about the size of golf balls.
6. Using a little more flour. roll each doughnut into a ball. Place each ball onto the pieces of paper and, once you have finished rolling all the Bomboloni doughnuts, cover them with a large piece of baking paper that has also been sprayed with canola oil. Put them in a warm place to prove until they are doubled in volume. Meanwhile pre-heat your deep fryer to 170°C.
7. Pick up each piece of paper with the Bomboloni doughnuts on them and place them in the fryer, paper and all. Push them under the oil until the paper comes off and fry them until they are golden on both sides.Remove them from the fryer and drain them on kitchen paper. Cool a little, then toss them in caster sugar.
Filling
1. Whisk the fresh ricotta with a hand whisk to make it smooth then fold through the lemon curd with a rubber spatula. To till the Bomboloni doughnuts make a little cross in the top ot ach doughnut using a paring knife. Pipe the lemon Tilling into the middle of the doughnut using a piping bag fitted with a plain tube until it spills out the too.
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