Earl grey bomboloni with lemon curd

Enjoy these delightful doughnuts with a hint of bergamot and bursting with lemon curd.

These little Italian doughnuts are a great starting point if you are new to making doughnuts. Lemon curd isn’t hard to make either, however there is a fine line between getting it thick enough to coat the spoon thickly, and not allowing it to boil.

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Lemon curd


1.Make lemon curd. Combine sugar, rind, juice and eggs in a medium heatproof bowl; place over a medium saucepan of simmering water. Stir for 5 minutes or until mixture thickens and thickly coats the back of a spoon. Gradually add butter, stirring until smooth after each addition. Cover surface directly with plastic wrap; cool. Refrigerate for 3 hours or until cold.
2.Stir butter and milk in a small saucepan over high heat until butter is melted. Cool to lukewarm.
3.Meanwhile, place yeast, 1 teaspoon of the sugar and ¼ cup (60ml) lukewarm water in a small bowl; cover and set aside in a warm place until frothy.
4.Remove tea from bags; process tea with flour and remaining sugar until finely ground. Place mixture into the large bowl of an electric mixer fitted with a dough hook. Add yeast mixture, salt and egg yolks; mix for 5 minutes or until it forms a soft sticky dough. Cover bowl with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
5.Heat oil in a large saucepan or wok to 150°C/300°F or until bubbles form around the handle of a wooden spoon when placed in the oil.
6.Meanwhile, turn dough onto a floured surface. Roll dough until 2cm thick. Cut out rounds using a floured 4cm cutter. Re-roll scraps and repeat. Deep-fry rounds, about six at a time, for 1½ minutes each side or until golden brown and cooked through. Drain on paper towel. Toss bomboloni immediately in extra sugar.
7.Cut a small slit in each bomboloni. Spoon curd into a piping bag fitted with a 5mm plain tube; pipe into the centre of each bomboloni. Serve bomboloni warm or at room temperature.

Bomboloni be frozen for up to 1 month.

Bomboloni is best made close to serving. Lemon curd can be stored in the fridge for up to 1 week. Filled or unfilled bomboloni will keep in an airtight container for up to 2 days.


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