Eggless Crème Brûlée Bombolonis
Ingredients
Dough
all purpose flour
165 g
salt
2 g
castor or powdered sugar
20 g
instant yeast
5 g
butter
20 g
water
105 ml
Caramel Topping
sugar
75 g
water
24 ml
Filling
dark chocolate (chopped)
110 g
fresh cream
100 ml
custard powder
1 serving
Instructions
Mix dry ingredients
In a bowl, combine all purpose flour, salt and castor sugar.
Add yeast
Add instant yeast and mix again.
Form the dough
Gradually add water and bring the mixture together into a dough.
Knead with butter
Add butter and knead the dough for 10-15 minutes until smooth and it passes the windowpane test.
Divide and shape
Divide the dough into 5 equal pieces and shape into bombolonis.
Proof the bombolonis
Place the shaped bombolonis in a warm spot, cover with a damp muslin cloth and let them double in size (about 1 hour).
Fry the bombolonis
Fry the proofed bombolonis on low flame until golden brown on all sides.
Prepare ganache
Melt chopped dark chocolate with fresh cream in the microwave or over a double boiler to make the ganache filling.
Prepare custard
Prepare custard according to the instructions on the custard powder package.
Fill the bombolonis
Once the bombolonis have cooled slightly, prick them with a knife and fill with ganache, custard or Nutella.
Make caramel topping
In a pan combine sugar and water. Heat on low flame without stirring until the caramel turns amber; swirl the pan occasionally.
Dip in caramel
Carefully dip the tops of the filled bombolonis into the hot caramel to create the crème brûlée crust.
Original recipe
Storage
Best enjoyed fresh. Store unfilled bombolonis in an airtight container. Fill just before serving to keep the crust crisp.
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