Pecan Bomboloni Recipe
Italian donuts, 3D Valley Farm maple syrup, whipped mascarpone, maple sugar
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Ingredients
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Dough
Whipped Mascarpone
Garnish
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm milk (around 110°F or 43°C) with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.
- 3
- 4
Shape Bomboloni
After the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Using a round cutter, cut out circles. Place them on a floured baking sheet, cover, and let them rise for another 30 minutes.
Frying
- 5
Heat Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 6
Fry Bomboloni
Carefully place the bomboloni into the hot oil, a few at a time, and fry for about 2-3 minutes on each side until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate.
Whipped Mascarpone Preparation
- 7
Whip Cream
In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.
- 8
Fold in Mascarpone
Gently fold in the mascarpone cheese until well combined and smooth.
Assembly
- 9
Fill Bomboloni
Using a piping bag or a small spoon, fill each bombolone with whipped mascarpone.
- 10