Скачать с ютуб 1 HOUR Bomboloni! в хорошем качестве

1 HOUR Bomboloni!

FULL RECIPE: http://bembumkitchen.home.blog/2020/0... Instagram: https://www.instagram.com/bembum.kitc... Facebook:   / bembuminthekitchen   #bembumkitchen #bomboloni #custardcreamdonuts Hi Guys, today we are making these really cool "One Hour Bomboloni!" They are irresistibly fluffy, light and delicious Italian donuts that are fried, coated in Cinnamon Sugar, and stuffed with a Vanilla Rum Custard Cream. You even don’t need to rise the dough twice. I hope you give it a try, you’re gonna love them! 1 HOUR BOMBOLONI (VANILLA RUM CUSTARD CREAM DONUTS) Yield: 6 pieces Active time: 1 hour Total time: 2 hours INGREDIENTS Custard: 66 gr Granulated Sugar 36 gr Egg Yolks 30 gr Corn Starch 320 gr Milk 2/3 tsp Vanilla Extact/ Paste 2 tbs Rum Liquor (optional) Donuts Dough: 150 gr Bread Flour 38 gr Cake Flour 1/2 + 1/4 tsp Instant Yeast 1/4 tsp Baking Powder 23 gr Granulated Sugar 1/3 tsp Salt 77 gr Water 25 gr Milk 18 gr Egg Yolks 12 gr Margarine 10 gr Pure Creamy Butter/ Salted Butter Coating: 3 tbs Granulated Sugar 1 tbs Cinnamon Powder INSTRUCTIONS Custard 1. In a bowl mix sugar, egg yolks and corn starch. Whisk until the color lightens and the texture thickens, set aside. 2. In a saucepan pour in milk and vanilla. Place over medium heat until boil, take it off from the heat. 3. Whisk in 1/4 cup of the hot milk into the eggyolks mixture until it’s incorporated, slowly drizzle in the remaining hot milk while whisking. Strain the mixture back into the saucepan, place over medium-high heat and cook while whisking until the mixture thickened and slowly boiling. 4. Remove from heat, strain the mixture to remove lumps, add in rum. Mix well. 5. Let the custard cool, pour it into the piping bag fitted with a medium size round tip. Donuts Dough 1. Combine bread flour, cake flour, yeast, baking powder and sugar, mix well. 2. Add in salt, mix well. Please note; never let the yeast and salt touch one another without mixing fist, coz it will kill the yeast. 3. Pour in water, milk and egg yolks. Mix until just combined. 4. Add in margarine and butter. Spread and fold the butter into the dough until just combined. 5. Pour the mixture onto a work surface, start kneading the dough. The dough is done mixing if you touch the dough, it doesn’t leave a lot if residue on your fingers. You can also do the windowpane test by taking a piece of dough gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane. If you can stretch the dough without breaking it, that means the gluten is well-developed and your dough is ready. If it tears, that’s mean it’s not ready and you need to knead it a little bit longer. 6. After it's ready, roll them into a big smooth ball. Cover and let it sit for about 10 minutes to relax the gluten. 7. Preheat the oven to 90°C to create warm environment for proofing the dough later. 8. Cut some greaseproof paper, grease them with a little bit of oil for the donuts base. 9. Divide the dough into 6 equal protions (58 gr each). Roll each pieces into a smooth ball. Hold and roll the doughwith our hands in C shape, give a little pressure to it, keep rolling until it create a smooth ball. Cover and let dough balls rest for about 15 minutes. 10. Place each ball onto a greaseproof paper. Using round flat surface, press the ball gently into a thick flat disk, about 3 inches diameter each. 11. Place them in the preheated 90° C oven that has been turned off for about 20 minutes. You can proof them at room temperature (make sure to covered them with a plastic wrap to prevent the dough dry and they might need more time to rise). 12. Let all rise until noticeably puffy. If you simply touch them lightly with your fingertip and the indentation remains, that’s means they are ready to fried. 13. Heat 2-3 inches of oil in a heavy pot, until it reaches between 350-360° F (175-180° C). 14. Carefully place the top sides facing down into the hot oil. Cook for about 60-90 seconds/ side until they’ve got beautiful golden colour on both sides. Drain off the excess oil, transfer them to a lined baking sheet 15. While they are still warm, mix sugar and cinnamon powder in a container. Roll donuts around until completely coated. 16. Poke a hole on the side of the donuts (use chopstick or small knife).Push the custard fillings tip into the hole and squeeze to fill. Allow a little bit of the filling to spill out. NOTES 1. The best oils for frying are peanut and canola oil because of their high smoke points. Sunflower and corn oil work well too. 2. Keep unfilled donuts in an airtight container at room temperature for 1-2 days. If filled they should be kept in the fridge for a couple days. Freezing is not a good idea. 3. To Reheat; in preheated 300°F/ 150°C oven, place the cold Bomboloni in a pan (uncovered) until warm for about 4 to 5 minutes.