Tiramisu Bomboloni Donuts

Tiramisu Bomboloni Donuts – Detailed recipe cooking. Photo of the dish: КонPulos Time: 3 hours. one 0 min. Difficulty: medium Quantity: 32 bomboloni Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• 3/4 Art. whole milk
• 7 gr. active yeast (2 1/4 tsp)
• 3 tbsp. l granulated sugar
• 3 tbsp. flour and some more to sprinkle
• 1 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp. l chopped into small pieces of butter room temperature
• Cooking spray
• Vegetable oil for frying

For custard:

• 1 tbsp. whole milk
• 1/3 Art. granulated sugar
• 1.5 tsp instant coffee
• 1/8 tsp salt
• 2 large egg yolks
• 3 tbsp. l corn starch
• 2 tbsp. l chopped into small pieces of cold creamy oils
• 1 tsp vanilla extract
• 0.5 tbsp. mascarpone cheese at room temperature (approximately 110 gr.)

For glaze:

• 2 tbsp. powdered sugar
• 1/4 Art. dry marsala wine (or more if needed)
• A pinch of salt
• Sprinkled cocoa powder

Recipes with similar ingredients: flour, yeast dough, milk, eggs, mascarpone cheese, icing sugar, vanilla extract, wine red, starch, coffee, cocoa

Recipe preparation:

1. Prepare the dough for bombomboni: In a small saucepan on over low heat, warm milk to 40-45 ° C. Pour into a small a bowl; stir in yeast and granulated sugar. Let stand until the appearance of foam 7-10 minutes At this time, in the bowl of the stationary mixer mix flour with salt. Add the yeast mixture, eggs and vanilla extract into the mixer bowl. Mix at medium speed with a hook for dough to form a whole ball of dough for about 1-2 min Stir in the butter, adding a piece. Keep going knead the dough with a mixer, periodically scraping what sticks to the walls and bottom of the bowl with a rubber spatula, until uniform and elasticity for about 6 minutes
2. Slightly sprinkle a large bowl with a cooking spray and move into it the dough, turn it so that it is covered with butter. Securely cover with cling film and allow to rise in a warm place. until doubled in about 1 hour. bombomboni donut stuffing: In a small saucepan, combine 3/4 Art. milk, granulated sugar, instant coffee and salt and cook over medium heat, stirring until sugar melts and appears steam In a medium bowl, whisk the remaining 1/4 tbsp with a whisk. milk with egg yolks and corn starch. Step in gradually whisk the warm milk mixture into the egg mixture, then pour the resulting mixture into the pan. Bring almost to a boil, constantly while stirring with a whisk, boil until thick, about 3 min
3. Pour the resulting custard into a bowl through a fine sieve, helping yourself with a rubber spatula. Stir in the butter and vanilla extract until smooth. Spread on the surface of the cream cling film and refrigerate for 30 minutes. In a medium bowl add the mascarpone. Stir in the whipped custard with a whisk. large spoon until smooth. Move to pastry bag with 0.6 cm round nozzle. Refrigerate until use.
4. Sprinkle 2 baking sheets lightly with flour. Lightly sprinkled surface the dough and gently knead the dough with your fingers until thickness 1.3 cm. Using a glass with a diameter of 3.5-4 cm on the top edge cut the dough into 32 circles; put on prepared baking sheets received circles at a distance of 2.5 cm from each other and slightly sprinkle them on top with a cooking spray. Cover the baking trays cling film and let it rise to splendor for about 1 hour
5. Meanwhile, prepare the icing: In a medium bowl mix whisk sugar, wine and a pinch of salt, diluting additional wine, if necessary. Close the lid and set aside.
6. In a large saucepan over medium heat, heat 5 centimeters a layer of vegetable oil up to 170 ° C (for measuring temperature dip the deep-fat thermometer into the oil). Fry in portions bomboloni for 30 sec., then flip and continue fry, turning, until golden brown for about 2 minutes. Take out the bomboloni with a slotted spoon and lay it on a covered paper towels a baking sheet to get rid of excess oil. Give cool off.
7. Insert a chopstick or skewer into each bomboloni on the side and move it so that a pocket forms inside. Get started bomboloni with the mixture from the cooking bag and sprinkle with cocoa powder. Put icing on the donuts.