This is the recipe Cin Cin in Brighton and Hove use for their bombolones, adapted from the Sullivan Street Bakery cookbook. I halved their recipe because as much as I love doughnuts, doughnuts don’t love me or my waistline. Nonetheless, this recipe still makes 10!

I did a step by step tutorial on my instagram highlights of these bad boys in case you want to check it out!

PREP TIME:

30 mins

FRY TIME:

20 mins

TOTAL TIME:

24 hours

YIELD:

10 doughnuts

INGREDIENTS:

  • 75g warm milk

  • 75g warm water

  • 50g levain

  • 250g white bread flour

  • 1 egg yolk

  • ½ tsp vanilla seeds

  • ½ tsp vanilla extract

  • 25g butter

  • 15g water

  • 5g salt

  • 38g sugar

  • 1 lemon zested

Cinnamon sugar:

  • 1/2 tsp cinnamon

  • 100g sugar

Method:

  1. Mix the water, milk, yolk, and levain together.

  2. Add the flour and mix to combine.

  3. Leave to rest for half an hour.

  4. Melt the butter.

  5. Combine the melted butter, water, vanilla, salt, sugar and lemon zest.

  6. After the half hour rest add this mixture into the dough and mix in a kitchen aid to combine.

  7. Once combined, mix on high speed for roughly 5 minutes.

  8. Cover and leave to prove

  9. Store in the fridge overnight (as it's easier to weigh and ball when cold).

  10. Roll dough into a sausage, split into 10 and shape into balls.

  11. Cover with grease sprayed cling film (to avoid it sticking while proving.

  12. Leave to prove somewhere warm.

  13. When proved (doubled in size - 2-3 hours)slide into 180c oil fryer with a oiled pastry scraper

  14. Fry for 3 to 4 minutes on each side, basting as they fry.

  15. Toss in cinnamon sugar to serve, or fill with filling of your choice by making a hole with a drinking straw and then inserting an icing bag.

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