San Leonardo Bomboloni Donuts
10 servings
240 minutes
The recipe was shared with us by the Italian brand chef of Aram Mnatsakanov's restaurants Antonio Freza, this is how he prepares donuts in Probka restaurants.
1
Prepare the cream. Heat the milk with cream. Whisk the yolks of 4 eggs separately with sugar (5 g) and starch. Remove both parts from the heat and combine them. Add grappa and calvados.
- Milk: 420 ml
- Cream 33%: 300 ml
- Chicken egg: 9 pieces
- Sugar: 130 g
- Starch: 4 g
- Grappa: 20 ml
- Calvados: 40 ml
2
Prepare the dough for donuts. Sift the flour and heat the milk to 27 degrees. Combine flour, live yeast, eggs, sugar, and 3.2% milk in one bowl and mix until smooth. After mixing, add soft butter and salt. Whip for 10 minutes.
- Wheat flour: 1 kg
- Milk: 420 ml
- Fresh yeast: 50 g
- Chicken egg: 9 pieces
- Sugar: 130 g
- Milk 3.2%: 200 ml
- Butter: 300 g
- Salt: 1 teaspoon
3
Put the batter in the refrigerator for 12 hours, then take it out and let it sit at room temperature for 1 hour.
4
After proofing, form the dough into balls (25 grams per donut), let the donuts rise at room temperature for 2-3 hours until the dough triples in size, covering them tightly to prevent air from entering and the dough from drying out.
5
Fry the donuts at 150 degrees for 2 minutes on each side. Then dry each donut with a paper towel and roll in sugar. Leave the donuts at room temperature for 3-4 hours.
- Sugar: 130 g
6
Fill the donuts with cream using a pastry bag and serve immediately.
- Cream 33%: 300 ml