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–+ servings
Honey Garlic Shrimp

Honey Garlic Shrimp

Cream-filled Italian bomboloni doughnuts, light as clouds. Recipe with tips for perfect frying and a silky vanilla pastry cream. Includes Honey Garlic Shrimp variations.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 2 oz unsalted butter softened
  • 1 cup warm milk (about 110°F)
  • q.s. Oil for frying (vegetable or canola)
  • q.s. Powdered sugar for dusting

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Parchment-lined baking sheet
  • Deep pot or fryer
  • Candy thermometer

Method
 

  1. In a large bowl, whisk together both flours, yeast, sugar, and salt.
  2. Create a well in the center and add the beaten eggs, vanilla, butter, and warm milk; mix into a shaggy dough.
  3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with a damp towel, and let it rise until tripled in size.
  5. Punch down the dough, roll it out to 1/2-inch thickness, and cut out rounds.
  6. Place the dough rounds on a parchment-lined baking sheet, cover, and let them puff up for an hour.
  7. Heat oil to 350°F (175°C) in a deep pot and fry the rounds for 1-2 minutes per side until golden brown.
  8. Meanwhile, make the pastry cream by whisking egg yolks and sugar until pale, then mix in flour and cornstarch.
  9. Gradually add warm milk while whisking, then transfer to a saucepan and cook over medium-low heat until thickened.
  10. Fill a piping bag with cooled pastry cream, poke holes in the bomboloni, and fill them with cream.
  11. Roll each filled bomboloni in powdered sugar before serving.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 6gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Enjoy the bomboloni fresh; they are best within hours of filling. If you have unfilled doughnuts left, they can be stored at room temperature for one day. Adjust frying oil temperature to prevent greasiness and ensure even cooking. For a fun twist, try different fillings or roll them in cinnamon sugar instead of powdered sugar. You can make dough ahead of time and refrigerate it after the first rise for up to 24 hours.
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