Orange-Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce
Orange-Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
20 minutes 10 hours
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
20 minutes 10 hours
Ingredients
Orange Pastry Cream
Bomboloni
Chocolate-Orange Dipping Sauce
Instructions
  1. For the Pastry Cream: Bring the milk to a simmer in a small saucepan over low heat.
  2. Whisk together the sugar, cornstarch salt and eggs in a small bowl until pale.
  3. Slowly whisk in the hot milk and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. Add the liqueur and cook for 30 seconds longer.
  4. Remove from heat and stir in the butter, vanilla and orange zest. Cover with plastic wrap and cool to room temperature, then refrigerate until cold, at least 4 hours and up to 24 hours.
  5. Just before using, fold in the whipped cream until combined. Keep cold.
Bomboloni
  1. Combine 1 cup plus 2 tablespoons of the flour, the water, honey and the yeast in the bowl of an electric mixer, and mix. Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.
  2. Add all the remaining ingredients, except the butter, and using a dough hook, mix at a low speed until blended, and then add the butter. Knead at medium speed until silky but sticky, about 5 minutes. Keep in mind that the dough will not pull away from the sides of the bowl. Scrape the dough into an oiled bowl using and oiled spatula and cover with plastic wrap. Refrigerate overnight. The dough will not rise.
Chocolate-Orange Dipping Sauce
  1. Bring the heavy to a simmer in a small saucepan. Stir in the chocolate until smooth. Add the liqueur and the vanilla. Keep warm
For frying
  1. Heat the canola oil in a large saucepan to 360 degrees. Fill a shallow bowl with an inch of granulated sugar.
  2. Roll out the dough on a lightly-floured surface to 1/2 inch thick. Cut out rounds with a 1/2 inch biscuit cutter. Fry the rounds, 8 at a time, until browned, turning once. Transfer to paper towels and then roll in granulated sugar.
  3. Fit a pastry bag with a 1/4 inch plain tip and fill with the pastry cream. Gently push the tip 3/4 of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much a possible. Serve warm. Dip into the chocolate-orange sauce.