Mini Bombolini

Cake

Ingredients 

DOUGH

500g of flour
60g of sugar
70g of butter
zest of 1 lemon
25g of fresh yeast
oil for frying
1 pinch of salt
icing sugar

PASTRY CREAM

600ml of vanilla soyamilk
45g of flour
2 tablespoons cornstarch
30g butter
1/2 teaspoon turmeric
1 teaspoon of vanilla sugar
lemon peel from 1 lemon

Directions

Melt the butter and add a bit of water, bring the mixture to room temperature, add the yeast and let it dissolve. In a bowl mix the flour, a pinch of salt, the sugar and the grated rind of 1 lemon. Mix well and make a space in the dough which you can pour in the butter and water mixture, inside of which you will pour the butter and the water containing yeast. Mix well and knead to an elastic dough, if necessary add more water. Cover the dough and place it in a warm place to rise for at least 2 hours. While waiting make the filling.

MAKE THE PASTRY CREAM

Heat 500 ml of the vanilla soymilk in a pot on low heat. Mix with a whisk  the rest of the soyamilk with the cornstarch and flour and add to the pot. Add lemon peel and butter and stir the mixture with a whisk until thick and boiling. Add 1 teaspoon of vanilla sugar and 1/2 teaspoon of turmeric. Let cool down. Back to the dough, knead it again and roll it out with a rolling pin on a floured working surface until 1 cm thick. With a cutter or with the glass, cut discs with a diameter of about 7 cm. Place the discs on a floured surface and cover with a cloth and let rest for an hour. Heat sunflower oil and fry a few discs at a time, you will have to turn them so that they are fried on both sides. When they have inflated and have become golden brown remove the discs from the oil with the help of a slotted spoon. Place them on paper towels to dry and then roll in icing sugar. While the bombolonis are still warm it is time to fill them with the cream. Take your pastry bag with a plain round tip of 1 –1 ½ cm and fill it with the cream, make a hole on the side or on the top of the bomboloni with a small sharp knife, insert your pastry tip and carefully squeeze in the cream until the bomboloni feels heavy and you can see the cream coming out. Serve right away. Enjoy!

Mini Bombolini

Kuchen

Zutaten

TEIG

70 g Butter
25 g frische Hefe
500 g Mehl
60 g Zucker
Abgeriebene Schale einer Zitrone (unbehandelt)
1 Prise Salz
Öl zum Frittieren
Puderzucker

CRÈME-FÜLLUNG

600 ml Sojamilch Vanille
45 g Mehl
2 EL Maisstärke
30 g Butter
Abgeriebene Schale einer Zitrone (unbehandelt)
½ TL Gelbwurzpulver
1 TL Vanillezucker

 

Zubereitung

Butter schmelzen und etwas Wasser zugeben. Die Mischung auf Raumtemperatur erwärmen und die Hefe darin auflösen. In einer Schüssel das Mehl, eine Prise Salz, den Zucker und die abgeriebene Zitronenschale gut durchmischen. In der Mitte der Mehlmischung eine Mulde bilden, die Butter-Wasser–Mischung mit der Hefe hineingeben. Zu einem elastischen Teig verkneten; wenn nötig, mehr Wasser zugeben. Den Teig abdecken und an einem warmen Ort mindestens 2 Stunden gehen lassen. In der Zwischenzeit die Füllung zubereiten.

CRÈME-FÜLLUNG ZUBEREITEN

500 ml Vanille-Sojamilch langsam erhitzen. Den Rest der Sojamilch mit der Maisstärke und dem Mehl mit einem Schneebesen verrühren und in den Topf geben. Zitronenschale und Butter hinzufügen und gut mit dem Schneebesen verrühren, bis die Mischung dick wird und kocht. Mit 1 TL Vanillezucker und ½ TL Gelbwurzpulver würzen. Abkühlen lassen
Zurück zum Teig: nochmals kneten und auf einer bemehlten Unterlage mit dem Nudelholz ca. 1 cm dick auswellen. Mit einer Ausstechform oder einem Glas Kreise von ca. 7 cm Durchmesser ausstechen. Die Scheiben auf eine bemehlte Unterlage auslegen, mit einem Tuch abdecken und 1 Stunde ruhen lassen. Sonnenblumenöl erhitzen und jeweils einige Scheiben darin ausbacken. Scheiben umdrehen, damit sie von beiden Seiten gebacken werden. Wenn sie sich aufgebläht haben und goldbraun sind, aus dem Öl nehmen. Auf Küchenpapier abtropfen lassen, dann in Puderzucker wälzen. Die Bombolinis mit der Crème füllen, solange sie noch warm sind: Spritzbeutel mit einer runden Öffnung (1 – 1 ½ cm) mit der Crème füllen. Mit einem scharfen Messer die Bombolini an der Seite oder oben aufschneiden und die Crème vorsichtig einspritzen, bis sich das Bombolino schwer anfühlt und die Crème herausquillt. Sofort servieren und genießen!

Mini Bombolini

Cakes, Buns & Cookies

Ingredients 

DOUGH

500g of flour
60g of sugar
70g of butter
zest of 1 lemon
25g of fresh yeast
oil for frying
1 pinch of salt
icing sugar

PASTRY CREAM

600ml of vanilla soyamilk
45g of flour
2 tablespoons cornstarch
30g butter
1/2 teaspoon turmeric
1 teaspoon of vanilla sugar
lemon peel from 1 lemon

Directions

Melt the butter and add a bit of water, bring the mixture to room temperature, add the yeast and let it dissolve. In a bowl mix the flour, a pinch of salt, the sugar and the grated rind of 1 lemon. Mix well and make a space in the dough which you can pour in the butter and water mixture, inside of which you will pour the butter and the water containing yeast. Mix well and knead to an elastic dough, if necessary add more water. Cover the dough and place it in a warm place to rise for at least 2 hours. While waiting make the filling.

MAKE THE PASTRY CREAM

Heat 500 ml of the vanilla soymilk in a pot on low heat. Mix with a whisk  the rest of the soyamilk with the cornstarch and flour and add to the pot. Add lemon peel and butter and stir the mixture with a whisk until thick and boiling. Add 1 teaspoon of vanilla sugar and 1/2 teaspoon of turmeric. Let cool down. Back to the dough, knead it again and roll it out with a rolling pin on a floured working surface until 1 cm thick. With a cutter or with the glass, cut discs with a diameter of about 7 cm. Place the discs on a floured surface and cover with a cloth and let rest for an hour. Heat sunflower oil and fry a few discs at a time, you will have to turn them so that they are fried on both sides. When they have inflated and have become golden brown remove the discs from the oil with the help of a slotted spoon. Place them on paper towels to dry and then roll in icing sugar. While the bombolonis are still warm it is time to fill them with the cream. Take your pastry bag with a plain round tip of 1 –1 ½ cm and fill it with the cream, make a hole on the side or on the top of the bomboloni with a small sharp knife, insert your pastry tip and carefully squeeze in the cream until the bomboloni feels heavy and you can see the cream coming out. Serve right away. Enjoy!

Mini Bombolini

Cakes, Buns & Cookies

Ingredients 

DOUGH

500g of flour
60g of sugar
70g of butter
zest of 1 lemon
25g of fresh yeast
oil for frying
1 pinch of salt
icing sugar

PASTRY CREAM

600ml of vanilla soyamilk
45g of flour
2 tablespoons cornstarch
30g butter
1/2 teaspoon turmeric
1 teaspoon of vanilla sugar
lemon peel from 1 lemon

Directions

Melt the butter and add a bit of water, bring the mixture to room temperature, add the yeast and let it dissolve. In a bowl mix the flour, a pinch of salt, the sugar and the grated rind of 1 lemon. Mix well and make a space in the dough which you can pour in the butter and water mixture, inside of which you will pour the butter and the water containing yeast. Mix well and knead to an elastic dough, if necessary add more water. Cover the dough and place it in a warm place to rise for at least 2 hours. While waiting make the filling.

MAKE THE PASTRY CREAM

Heat 500 ml of the vanilla soymilk in a pot on low heat. Mix with a whisk  the rest of the soyamilk with the cornstarch and flour and add to the pot. Add lemon peel and butter and stir the mixture with a whisk until thick and boiling. Add 1 teaspoon of vanilla sugar and 1/2 teaspoon of turmeric. Let cool down. Back to the dough, knead it again and roll it out with a rolling pin on a floured working surface until 1 cm thick. With a cutter or with the glass, cut discs with a diameter of about 7 cm. Place the discs on a floured surface and cover with a cloth and let rest for an hour. Heat sunflower oil and fry a few discs at a time, you will have to turn them so that they are fried on both sides. When they have inflated and have become golden brown remove the discs from the oil with the help of a slotted spoon. Place them on paper towels to dry and then roll in icing sugar. While the bombolonis are still warm it is time to fill them with the cream. Take your pastry bag with a plain round tip of 1 –1 ½ cm and fill it with the cream, make a hole on the side or on the top of the bomboloni with a small sharp knife, insert your pastry tip and carefully squeeze in the cream until the bomboloni feels heavy and you can see the cream coming out. Serve right away. Enjoy!