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My Bomboloni making is not over yet. Now it's time to make the cream filling -- and of course, eat them too!
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This recipe for the Bomboloni dough is from Pino Luongo's cookbook "Simply Tuscan: Recipes for a Well-Lived Life."
Link to the book is here: http://www.amazon.com/Simply-Tuscan-Recipes-Well-Lived-Life/dp/0385492901
1 oz yeast
1 C warmed whole milk
3 ½ C flour
¼ C sugar
2 eggs
1 Tbs room temp butter
1 tsp orange zest
1 tsp lemon zest
1 tsp salt
2 quarts vegetable oil for
frying
Dissolve yeast into milk. Add flour, sugar, eggs, butter, orange and lemon zest and mix together till smooth. Then add salt and knead 3 min more.
Cover with plastic wrap and put in fridge for 6 hours.
Roll dough to 1/4" thick and cut circles. Let sit for another 30 min. Fry in oil heated to 375F till golden brown. Drain on paper towels and roll in more sugar
Makes approx 20
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This recipe for the Bomboloni cream filling is from Grace Langlois' blog La Mia Vita Dolce at gracessweetlife.com (Grace's original recipe calls for using a vanilla bean, which I didn't do).
Crema Pasticcera
2 C warmed whole milk
6 egg yolks
A little more than 3/4 C sugar
1/3 C flour
Wisk egg yolks and sugar together. Wisk in flour then slowly pour in warmed milk. Put all back into a saucepan and stir constantly until it thickens. Strain out
lumps
Let cool a bit and load into cream gun. Fill the bomboloni.
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Keep up with more of my Tuscan adventures on my blog http://medievalmom.com/
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My Bomboloni making is not over yet. Now it's time to make the cream filling -- and of course, eat them too!
-----------------------------
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