Bomboloni are Italian doughnuts made with ricotta. This is the most wanted dessert in my family. Damn, they are so good!!! As Australian would say “Duck’s nuts” which means “very best.” These small wonder balls disappear from the table very quickly =)
- Vegetable oil, for deep frying
- Extra caster sugar, for rolling or garnishing
- 225g plain flour
- 110g caster sugar
- 2 tbs baking powder
- ½ tsp salt
- 500g ricotta (smooth)
- 4 eggs, lightly beaten
- 1 tbs vanilla extract
- 150ml milk
- 150ml pure cream
- 4 egg yolks
- 80g caster sugar
- 300g frozen strawberries
- 50g caster sugar
- To make bomboloni, sift combined flour, sugar, baking powder and salt into a large bowl. Gently stir in combined ricotta, eggs and vanilla. Cover mixture with plastic wrap and refrigerate for 40 minutes.
- To make crème anglaise, heat milk and cream in a heavy-based saucepan over medium heat, without boiling, until hot.
- Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until thick enough to coat the back of a spoon. Strain into a bowl. Cover surface with plastic wrap and refrigerate until cold.
- To make strawberry coulis, stir all ingredients in a saucepan over medium heat until strawberries get soft and sugar has dissolved. Blend mixture with a blender until smooth. Refrigerate until cold.
- To cook bomboloni, deep fry tablespoons of mixture in small batches in the hot oil (temperature ~185°C), turning with a fork, for about 3-4 minutes or until golden, crisp and cooked through.
- Drain on absorbent paper and roll in caster sugar (optional).
- Serve bomboloni with crème anglaise and strawberry coulis.
Recipe adopted from MKR