Bomboloni with choc-hazelnut filling (Donuts)

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Recipe's preparation

Combine yeast, 1 Tbsp of Bakers Flour and warm water in a small bowl.

Mix well then set aside for 10 minutes or until mixture is foamy.

 

Place yeast mixture in Thermomix bowl "Closed lid" .

Add Plain Flour, remaining Bakers Flour, Sugar and Vanilla Bean Paste.

Mix together on Speed 6 for 6 seconds (scrape side and repeat if needed)

 

 

Once combined set speed 4 and add Milk, Eggs, Egg Yolk and Butter whilst blades are turning. 

Knead for 8 minutes "Dough mode" . Mixture should be very smooth, increase kneading time if needed.

 

Grease a large bowl with Canola Oil Spray

Transfer dough to bowl and cover with plastic wrap. Set aside and leave dough to prove for an hour. Dough should be doubled in size.

 

Turn out dough to a floured surface and using your hands flatten to approx 1.5cm thick.

Using a round biscut cutter (or glass) cut 12 disks and place on a sheet of baking paper. (to make it easier to transfer place cut disks onto individualally cut peices of baking paper)

Cover loosely with plastic wrap and leave for 45 minutes or until doubled in size.

 

Place Cinnamon Sugar onto a plate and set aside.

 

Place Oil in a large deep saucpan until approx 3cm deep, heat until approx 180 degrees (I turned my gas burner on high to heat then turned down  to medium once the first donuts went in).

 

Cook dough disks 2 at a time for 1-2 minutes each side. This will depend on how hot your oil is, once golden brown turn donuts over.

Remove from oil and quickly drain on paper towel. whilst still hot generously coat in cinnamon sugar.

 

Spoon Chocolate Hazelnut spead into piping bag fitted with a 1cm nozzle.

Make a small incision on one side of each donut using a sharp knife. Pipe enough spread into the centre of each donut until they feel a little heavy. 

 

Set aside for 5 minutes before serving.

 

Amazing with custard, ice cream or on their own.