Eggless Crème Brûlée Bombolonis
Equipment
Ingredients
Dough
all purpose flour (dry)
165 g
salt (dry)
2 g
castor sugar (powdered)
20 g
instant yeast (dry)
5 g
butter (room temperature)
20 g
water (room temperature)
105 ml
Caramel Topping
sugar (dry)
75 g
water (room temperature)
24 ml
Ganache Filling
dark chocolate (chopped)
110 g
fresh cream (liquid)
100 ml
Custard Filling
custard powder (powder)
30 g
milk (liquid)
250 ml
Instructions
Mix dry ingredients
In a bowl, combine all purpose flour with salt and sugar. Mix thoroughly.
Add yeast
Add instant yeast to the flour mixture and stir to distribute evenly.
Form dough
Gradually add water while mixing to form a cohesive dough.
Knead dough
Add butter and knead vigorously for 10-15 minutes until dough is smooth and passes the windowpane test.
Shape bombolonis
Divide dough into 5 equal portions and shape each into a smooth ball.
First proof
Place bombolonis in a warm spot, cover with damp cloth, and let rise until doubled in size (about 1 hour).
Fry bombolonis
Heat oil and fry bombolonis on low flame until golden brown on all sides.
Prepare ganache
Melt dark chocolate with cream in microwave or double boiler until smooth.
Prepare custard
Prepare custard according to package instructions using custard powder and milk.
Make caramel
In a pan, combine sugar and water. Heat on low without stirring until amber colored.
Fill bombolonis
Once bombolonis have cooled slightly, use a knife to make a small hole and fill with ganache, custard, or your choice of filling.
Dip in caramel
Carefully dip the tops of filled bombolonis into the warm caramel to create the brûlée effect.
Original recipe
Storage
Store unfilled bombolonis in airtight container. Fill just before serving for best texture.
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