Bomboloni!: How To Make Delicious Bombolone Italian Filled Doughnuts by Lisa Scatini
Author:Lisa Scatini [Scatini, Lisa]
Language: eng
Format: epub
Publisher: Lisa Scatini
Published: 2018-05-26T18:30:00+00:00
Apricot Cinnamon Bombolonis
Ingredients:
Yeast mixture:
Yeast, fresh (10 grams)
Water, filtered, at room temp. (80 milliliters)
Cake flour (125 milliliters)
Batter:
Sugar, white (45 milliliters)
Milk, full cream, at room temp. (30 milliliters)
Egg yolks (3 pieces)
Yeast, fresh (10 grams)
Cake flour (280 milliliters)
Salt, fine (5 milliliters)
Butter, salted, melted, cooled (30 milliliters)
Filling:
Coconut oil – for frying
Castor sugar (250 milliliters)
Apricot jam, smooth (40 milliliters)
Flour (1/4 cup) – for rolling & dusting
Cinnamon powder (15 milliliters)
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