Bombolini Recipe
Meyer lemon curd, extra virgin olive crema inglese
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Ingredients
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Doughnut Base
Meyer Lemon Curd
Extra Virgin Olive Crema Inglese
Method
Doughnut Base
- 1
Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
Incorporate Wet Ingredients
In a separate bowl, beat the eggs and then add the whole milk, melted unsalted butter, and vanilla extract. Mix until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 3
Heat Oil and Fry
In a large pot, heat vegetable oil to 350°F (175°C). Using a piping bag, pipe the dough into the hot oil in small rounds. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Meyer Lemon Curd
- 4
Combine Ingredients
In a medium saucepan, whisk together Meyer lemon juice, zest, granulated sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 5
Add Butter
Remove from heat and whisk in the unsalted butter until fully melted and incorporated. Strain the curd through a fine mesh sieve into a bowl. Let it cool before using.
Extra Virgin Olive Crema Inglese
- 6
Heat Milk and Sugar
In a saucepan, combine whole milk and granulated sugar over medium heat. Stir until sugar dissolves and the mixture is warm but not boiling.
- 7
- 8
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 9
Finish with Olive Oil
Remove from heat, add vanilla extract, and whisk in extra virgin olive oil until smooth. Let cool before serving.