Bomboloni with pastry cream filling
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Leonardo Pellacani
Menù Ingredients
900 g Type "0" flour
100 g Semolina
50 g Sugar
50 g Lard
20 g Salt
35 g Yeast
500 ml Water
Quantities for 30 bomboloni
Place water, sugar, lard, and yeast in a stand mixer. Start mixing at low speed and gradually add the flour. Knead for about 8 minutes at low speed until the dough becomes smooth; add the salt and continue mixing until full gluten development (the dough should pull away from the sides of the bowl). Cover and let it rest for 30 minutes.
Divide the dough: about 50-55 g for each medium-sized bomboloni. Shape them into balls and let them proof until doubled in size; they should feel very light to the touch.
Fry in Professional frying oil at 165-175 ° C, turning once: about 2-3 minutes total, until evenly gold. Drain on a wire rack and then rolling granulated sugar. Fill with Custard cream, about 35-40 g per piece, using a piping bag fitted with a long nozzle.
(For the preparation of the Custrd cream, follow the instructions on the package).
-thumb.png "Olio tecnico per frittura - Professional frying oil")
