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Gingerbread Bomboloni with Mexican Chocolate Sauce
2021-12-14
https://www.metro.ca/userfiles/image/recipes/pain-epices-bombolini-sauce-chocolat-mexicaine-11798.jpg
PT3H00M
PT15M
PT3H15M
Gingerbread Bomboloni :In a small mixing glass add the milk and sprinkle in the yeast. Let stand for 5 minutes to allow the yeast to activate.Whisk in the sugar, eggs, egg yolks and vanilla. Set aside until ready to use.In the bowl of a stand mixer fitted with the dough hook attachment sift in the flours, ginger, cinnamon, all spice, cloves and salt. Add the milk mixture followed by the butter.Turn the mixer on low speed and continue kneading until dough is smooth, about 5 minutes. Shape into a ball, transfer to a lightly grease bowl, cover and let rise until doubled in size, about 2 hours.On a lightly floured surface roll dough out to 1/4 inch thick. Using a small biscuit cutter, slice dough into 20 to 24 rounds. Discard scraps. Transfer rounds to a lined baking sheet, cover lightly with plastic wrap and let rise until doubled in size, about 1 hour.When ready to fry, fill a heavy bottom pot with 3 to 4 inches of oil. Using a thermometer, heat the oil to 350°F.Fry donuts working in batches, about 3 to 4 at a time for 2 minutes. Transfer to a plate lined with a paper towel to drain excess oil and immediately roll in granulated sugar.Transfer prepared pastry cream to a piping bag fitted with a star tip. Slice a small hole in the side of each donut and fill with pastry cream. Repeat until no doughnuts remain. Refrigerate until ready to enjoy!Mexican Chocolate Sauce :In a saucepan over low heat add the milks, chocolate chips & butter. Stir until fully melted and combined, about 2 minutes. Remove from heat.Whisk in the vanilla, cinnamon, nutmeg, cayenne and salt. Transfer to a small serving bowl and enjoy! Best enjoyed warm.
24
Metro
5
2
5
5
Gingerbread Bombolini :
3/4 cup (180 ml) whole milk, warm to touch
2 1/4 teaspoons (11,25 ml) instant yeast
1/3 cup (80 ml) granulated sugar, plus more for rolliing
2 large eggs, room temperature
2 large egg yolk, room temperature
2 teaspoons (10 ml) pure vanilla extract
2 cups (500 ml) all-purpose flour
1 1/2 cups (375 ml) bread flour
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2,5 ml) ground allspice
1/4 teaspoon (1,25 ml) ground cloves
1/4 teaspoon (1,25 ml) fine salt
6 teaspoons (90 ml) unsalted butter or shortening, softened
For frying vegetable oil
For rolling granulated sugar
For filling pastry cream (store-bought or homemade)
Mexican Chocolate Sauce:
1 cup (250 ml) sweetened condensed milk
1/2 cup (125 ml) whole milk
3/4 cup (180 ml) semi-sweet chocolate chips
2 tablespoons (30 ml) unsalted butter
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) ground cinnamon
1/4 teaspoon (1,25 ml) ground nutmeg
1 pinch cayenne pepper, or to taste
1 pinch salt
Gingerbread Bomboloni with Mexican Chocolate Sauce
24
3:00
Preparation
0:15
COOKING
3:15
TOTAL TIME
Ingredients
-
Gingerbread Bombolini :
-
3/4 cup
(180 ml)whole milk, warm to touch
-
2 1/4 teaspoons
(11,25 ml)instant yeast
-
1/3 cup
(80 ml)granulated sugar, plus more for rolliing
-
2
large eggs, room temperature
-
2
large egg yolk, room temperature
-
2 teaspoons
(10 ml)pure vanilla extract
-
2 cups
(500 ml)all-purpose flour
-
1 1/2 cups
(375 ml)bread flour
-
1 teaspoon
(5 ml)ground ginger
-
1 teaspoon
(5 ml)ground cinnamon
-
1/2 teaspoon
(2,5 ml)ground allspice
-
1/4 teaspoon
(1,25 ml)ground cloves
-
1/4 teaspoon
(1,25 ml)fine salt
-
6 teaspoons
(90 ml)unsalted butter or shortening, softened
-
For frying
vegetable oil
-
For rolling
granulated sugar
-
For filling
pastry cream (store-bought or homemade)
-
Mexican Chocolate Sauce:
-
1 cup
(250 ml)sweetened condensed milk
-
1/2 cup
(125 ml)whole milk
-
3/4 cup
(180 ml)semi-sweet chocolate chips
-
2 tablespoons
(30 ml)unsalted butter
-
1 teaspoon
(5 ml)vanilla extract
-
1 teaspoon
(5 ml)ground cinnamon
-
1/4 teaspoon
(1,25 ml)ground nutmeg
-
1 pinch
cayenne pepper, or to taste
-
1 pinch
salt
Preparation
Gingerbread Bomboloni :
In a small mixing glass add the milk and sprinkle in the yeast. Let stand for 5 minutes to allow the yeast to activate.
Whisk in the sugar, eggs, egg yolks and vanilla. Set aside until ready to use.
In the bowl of a stand mixer fitted with the dough hook attachment sift in the flours, ginger, cinnamon, all spice, cloves and salt. Add the milk mixture followed by the butter.
Turn the mixer on low speed and continue kneading until dough is smooth, about 5 minutes. Shape into a ball, transfer to a lightly grease bowl, cover and let rise until doubled in size, about 2 hours.
On a lightly floured surface roll dough out to 1/4 inch thick. Using a small biscuit cutter, slice dough into 20 to 24 rounds. Discard scraps. Transfer rounds to a lined baking sheet, cover lightly with plastic wrap and let rise until doubled in size, about 1 hour.
When ready to fry, fill a heavy bottom pot with 3 to 4 inches of oil. Using a thermometer, heat the oil to 350°F.
Fry donuts working in batches, about 3 to 4 at a time for 2 minutes. Transfer to a plate lined with a paper towel to drain excess oil and immediately roll in granulated sugar.
Transfer prepared pastry cream to a piping bag fitted with a star tip. Slice a small hole in the side of each donut and fill with pastry cream. Repeat until no doughnuts remain. Refrigerate until ready to enjoy!
Mexican Chocolate Sauce :
In a saucepan over low heat add the milks, chocolate chips & butter. Stir until fully melted and combined, about 2 minutes. Remove from heat.
Whisk in the vanilla, cinnamon, nutmeg, cayenne and salt. Transfer to a small serving bowl and enjoy! Best enjoyed warm.
Source :
Metro
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