These pillowy doughnuts are tossed in warming spices and fine grain sugar while still hot and piped with a luscious cinnamon custard
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 20 minutes |
| Serves | 12 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFTo make the pumpkin spice, combine the ground cloves, ground allspice, freshly ground nutmeg, fine ginger and 2 tsp fine cinnamon together. Set aside.
To make the dough, place the all-purpose flour, granulated sugar, salted butter, instant yeast, SpinneysFOOD fine salt and 500ml full-cream milk in the bowl of a stand mixer fitted with a dough hook.
Add half the pumpkin spice and mix to combine.
Rest the dough in the mixer for 5 minutes.
Add 4 egg yolks to the dough and mix again until all the yolks have been incorporated and the dough is smooth and elastic.
Lightly flour a clean work surface and roll the dough out to 1cm thick and cut into 8cm rounds using a cookie cutter or glass.
Place the bomboloni rounds on individually cut squares of baking paper and place on a large tray. Cover and leave to rise in a warm place until doubled in size.
Heat the oil to 170°C and deep fry the bomboloni, in batches, by placing them baking paper-side up in the hot oil.
Place a lid over the oil and fry for 2 minutes before flipping them and frying for another 2 minutes. Repeat this process until the bomboloni are golden and well risen.
Drain on paper towels.
Combine the sugar and the rest of the pumpkin spice together and toss the hot doughnuts in the sugar.
To make the cinnamon custard, whisk the remaining 3 egg yolks and caster sugar together and sieve the cake flour and 2 tsp cinnamon over.
Whisk it all together until smooth and combined.
In a medium-sized pot, bring 250ml of milk to a boil and pour over the mixture, whisking continuously.
Return the mixture to the pot and cook over a medium heat until thickened.
Remove from the heat and place a piece of cling film over the surface of the custard and set aside to cool completely
in the refrigerator.
Making sure the cream is chilled, whip it to stiff peaks and fold the custard through.
Place it in a piping bag fitted with a small nozzle and pipe the custard into each bombolone.
Serve immediately.
