Pecan Bomboloni Recipe
Italian donuts, 3D Valley Farm maple syrup, whipped mascarpone, maple sugar
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Ingredients
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Dough
Filling
Whipped Mascarpone
Topping
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, warm the whole milk to about 110°F (43°C). Sprinkle the active dry yeast and 1 tablespoon of granulated sugar over the milk. Let it sit for about 5-10 minutes until foamy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. In another bowl, melt the unsalted butter and let it cool slightly. Add the eggs and the activated yeast mixture to the flour mixture and stir until combined.
- 3
Knead the Dough
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 4
Prepare the Filling
In a medium bowl, combine the chopped pecans and maple syrup. Mix well and set aside.
Shaping and Frying
- 5
Shape the Bomboloni
Once the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Cut out circles using a doughnut cutter or a round cookie cutter. Place a small spoonful of the pecan filling in the center of half of the circles, then cover with the remaining circles and seal the edges.
- 6
Fry the Bomboloni
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the bomboloni in batches for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Whipped Mascarpone Preparation
- 7
Whip the Mascarpone
In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
Serving
- 8
Serve the Bomboloni
Roll the hot fried bomboloni in maple sugar. Serve with a generous dollop of whipped mascarpone and a drizzle of maple syrup.
