Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
