Can I tell you a secret?
I ate these for lunch yesterday.
Nothing else. Just a donut, filled with custard.
The veggies in my fridge are weeping.
How did it come to this?
Well, the October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. Lori’s delicious choice of a challenge led me to make a batch of delectable bomboloni (sort of like huge, Italian donut holes) that tasted fresher and fluffier than any donut I’ve ever had. It was my own streak of madness that decided to forgo the fruit preserve filling for dulce de leche custard. That, I cannot justify.
Thankfully, I don’t believe that donuts and custard are something that should be analyzed. Analysis distracts you from gobbling them up.
So, that being said, I’ll stop wondering why I created this Frankenstein-esque monster of yummyness and show you how it happened.
For the custard, I combined whole milk…
…and dulce and leche in a saucepan, whisking all the while.
While that heated, I put some flour, sugar, egg yolks, and vanilla bean paste (love that stuff!) in a medium-sized bowl.
After whisking that all together…
…I added a little bit of the warm dulce de leche mixture to the eggs, again whisking like mad so they didn’t scramble.
Once the eggs were tempered, I added the rest of the dulce de leche milkyness.
Then I popped it all back in the saucepan and cooked the custard for about 20 minutes, until thick.
I neglected to take pictures of that.
After the custard thickened, I poured it in a container to chill in the fridge.
I neglected to take pictures of that, too.
For the bomboloni, I combined flour, yeast, water, and honey…
…mixed it all together…
…and let it rise for about an hour, until it got all foamy and poofy.
After tossing that mixture in the old KitchenAid, I added some more flour, milk, egg yolks, and salt.
Once that was thoroughly combined, I added some butter—glorious butter.
And then let the mixer to the hard work, kneading it for about five minutes, until it got nice and sticky.
Using an oiled spatula, I transferred the dough to an oiled bowl, covering it and popping it in the fridge to rise overnight.
The next day, I separated the dough into somewhat more manageable sections and rolled them out, using plastic wrap so they wouldn’t stick to anything.
With a medium-sized cookie cutter, I cut out my bomboloni…
…and fried them in canola oil at roughly 360 degrees for just a few minutes.
Once drained, I rolled the donuts in granulated sugar.
While my bomboloni eagerly waited nearby, I grabbed my container of chilled dulce de leche custard, which had thickened nicely in the fridge.
Despite my best maneuvering, I couldn’t get my pastry tip to make a big enough hole in the donuts for the filling. So, I improvised with a chopstick, which worked like a dream.
It created the perfect opening for maximum custardy goodness.
And with that, I had some beautiful, sugary bomboloni filled with sweet, caramel-y custard.
Daring Bakers’ Challenge—success!