Category Archives: Doughnuts

Florentine Doughnuts with Vanilla Custard

…Or Bomboloni are Italian yeasted doughnuts. They are delicious.

Well, I’m sure they are far better made by a person who actually knows how this is suppose to taste like, but my own effort doesn’t look too off (I googled images of other people’s!!!)

I then realise that, similar to a cupcake, these little dough babies can be spruced up with a thick pastry cream topping or perhaps filled with fresh berry jam. I even saw one in a cupcake wrapper, topped with frosting and shards of toasted coconut. This is getting way too exciting for my socks.

But first, I need give myself a pat on the back for daring to work with yeast. It’s been a fear of mine but the thought of dipping fried doughnuts into custard got the better of me. Turns out, it’s not THAT SCARY. I think the gluten-free part might instill more fear. The images I looked at for reference seems fluffier, though some were similar looking to mine. Either way, I’ll keep working on making these fluffy (mine were slightly dense), and if anyone has a hint or two, please share! :) Please also note that I didn’t like the custard as much as I would like pastry cream so I’ll be serving that with these doughnuts from now on.

But I’ll definitely be making these again because bombolini is too cute a word to pass up.


Bombolini con Crema di Vaniglia (adapted from Dolce Italiano by Gina DePalma)

1/4 cup warm water
1 packet active dry yeast (not fast rising)
1/2 cup + 2 tbsp granulated sugar
1/4 cup +2 tbsp warm milk
2 1/2 cup sorghum flour blend*
3/4 cup GF Flour blend (available at supermarkets)
1 tsp xantham gum
pinch of salt
pinch of cinnamon and nutmeg (I didn’t use this)
2 large eggs
4 tbsp (1/2 stick) butter, softened
Oil, for frying
Icing sugar, for dusting
Vanilla Custard

1) Place the warm water in a small bowl and sprinkle the yeast over it. Add 1/2 tsp of sugar and stir to dissolve the yeast. Set the bowl aside and allow the yeast to proof until foamy about 4 minutes.

2) Place the sorghum flour mix and the GF flour blend, sugar, salt and spices in the bowl of a freestanding mixer fitted with a paddle attachment. Make a well in the centre and add in the yeast mixture, warm milk and eggs. Beat on medium until a smooth dough forms. Add in the butter and beat until combined. Dough will be soft and somewhat elastic. Switch to a medium speed and mix for 2 minutes. Turn dough out into a grease bowl and allow dough to rise in a warm, draft-free spot, for 2 hours.

3) Gently deflate the dough by pulling it from the sides of the bowl. Now, Gina suggests rolling it out and cutting it with cutters but the dough seemed somewhat sticky so I shaped them into golf ball sized balls with floured hands instead. Allow them to proof on a baking sheet dusted with flour and cover them with plastic wrap. Meanwhile, heat the oil.

4) Heat about 4-6 cups of oil to 180°C. Fry the doughnuts in batches of 5-6 in the hot oil until very golden brown and cooked through. The first one is usually the guinea pig so cut open to see if it’s cooked on the inside.

5) Drain the doughnuts on paper towels and spinrkle with icing sugar while still warm.

Vanilla Cream

3/4 cup whole milk
3/4 cup heavy cream
1 vanilla bean
1 tsp vanilla extract
1/3 cup granulated sugar
6 large egg yolks
pinch of salt
1/2 tbsp cornstarch

1) Pour the milk and cream into a medium saucepan. Split vanilla bean lengthwise and scrape seeds with the blunt side of a small knife. Add to pan along with the bean and vanilla extract and 1/4 cup of the sugar.

2) In a large bowl, whisk the egg yolks, remaining sugar, salt and cornstarch. When milk mixture comes to a boil, remove from heat and slowly pour into the egg yolk mixture, all the while stirring. Transfer custard back to saucepan and place over low heat. Keep whisking to prevent it from scorching. While it has thickened somewhat, remove from heat and strain it through a sieve. Place the bowl in a larger bowl of ice water to chill it, whisking occasionally as it cools.  Press a piece of plastic onto the surface of the custard to prevent a skin forming. Store in an airtight container until ready to serve.

*I used Carol Fenster’s Sorghum flour mix which you can find here.

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Filed under Custard, Doughnuts, Recipes