Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Name: Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast (from a 1/4-ounce package); 16 servings Chocolate Espresso, Whisky Caramel, and/or Clementine Sauces; 1 large egg; 237 milliliters all-purpose flour, plus more for dusting; 0 teaspoons ground cinnamon; 6 Tbsps warm whole milk (105-115°F); 0 teaspoons salt; 2 Tbsps sugar; 2 Tbsps unsalted butter, softened; 1 teaspoons vanilla extract; 2 liters About vegetable oil for frying

You can never have too many hor d'oeuvre recipes, so give Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces a try. This recipe makes 16 servings with 370 calories, 5g of protein, and 25g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 75 hours. Head to the store and pick up active yeast, vegetable oil, ground cinnamon, and a few other things to make it today.

Instructions

Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)

Ingredients you will need

Yeast

Milk

Equipment you will use

Blender

Bowl

Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.

Ingredients you will need

Cinnamon

Vanilla

Butter

Dough

All Purpose Flour

Sugar

Salt

Egg

Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Punch down dough and turn out onto a well-floured surface (dough will be very sticky.)

Ingredients you will need

Dough

Punch

Cut into 16 equal pieces and form into balls with floured hands.

Transfer to a lightly floured baking sheet 1 inch apart.

Equipment you will use

Baking Sheet

Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Tongs

Pot

Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Cool bomboloni to warm and serve with sauces.

•Bomboloni can be formed, but not fried, 1 day ahead and chilled on a rimmed sheet pan, loosely covered with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Let stand at room temperature 20 minutes before frying.•Although bomboloni are best freshly made, they can be fried a day ahead, cooled, and kept covered with plastic wrap at room temperature. Reheat, uncovered, in a sheet pan on a rack in a 300°F oven until warm, 4 to 5 minutes.•Oil can be cooled to warm, strained through a paper towel–lined sieve, and reused once more.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Paper Towels