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.
Looking for more ways with lemon curd?
Ingredients
Bomboloni
Lemon curd
Method
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.
Note
