Bombini Doughnuts
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
64
Spice
41
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Heavy Whipping Cream230 g
Milk Chocolate (chopped)1 tsp
Corn Starch1 tbsp
Sugar1 cup
Granulated Sugar1 tbsp
Ground CinnamonDirections:
1
For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer
2
Pour the cream over the chocolate and let sit for 1 minute
3
Stir with a rubber spatula, until the chocolate has completely melted and the ganache is shiny and smooth
4
Transfer it to a plastic squeeze bottle or pastry bag fitted with a tip and set aside
5
For the white chocolate sauce: Put the heavy cream, vanilla caviar and split vanilla bean in a small saucepan over medium heat and bring to a simmer
6
Remove from the heat, cover, and steep for 5 to 10 minutes, breaking up the vanilla with a wooden spoon or spatula
7
Discard the bean and reheat the cream back to a simmer
8
Pour the cream over the white chocolate, let sit for 1 minute
9
Stir with a rubber spatula until the chocolate is melted and the sauce is mixed
10
Transfer to a squeeze bottle or a pastry bag fitted with a tip and set aside
11
For the strawberry sauce: Add the berries and corn starch to a blender and puree until smooth
12
Pour this mixture and the sugar into a small sauce pan, and bring to a boil
13
Cook, stirring with a whisk, until the sauce thickens, about 4 minutes
14
Cool completely before placing in a squeeze bottle or pastry bag
15
For the doughnuts: Fill a Dutch oven halfway with oil and heat to 350 degrees F
16
In a shallow bowl, combine the sugar and cinnamon
17
Set aside
18
Divide the prepared pizza dough into 12 pieces and, using floured hands, roll into balls
19
In batches, fry the dough until golden brown, 3 to 4 minutes
20
As soon as they are removed from the oil, toss the fried dough in the cinnamon sugar to coat
21
Once the bombinis have cooled enough, fill them with whatever filling you like by inserting the nozzle of the squeeze bottle or pastry tip into the bottom of the bombinis
22
Or dip the bombinis in the sauces and dip into sprinkles
23
Fill until you can't fill anymore, and enjoy!