A recipe for fresh homemade Sourdough Bomboloni, oozing with indulgently almost like melted chocolate ice cream filling on every bite! These soft cream-filled bomboloni is best served fresh out of the oven and deep frying. Made with a pillowy Italian doughnut flavoured with orange zest, rich and buttery yet light and delicate. OR turns this into a light and sweet brioche buns! With a perfect balance of sweetness and fragrance.
STARTER / LIQUID LEVAIN BUILD
15g Starter
15g Flour
15g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 28C)
SWEET STIFF LEVAIN BUILD
30g Active Sourdough Starter (100% Hydration)
90g Flour
41g Water
15g Sugar
Overnight: 8-9 Hrs @ 23-24C air-conditioned
Room Temperature: 6 Hrs @ 28C
RECIPE
All of Sweet Stiff Levain
250g Bread Flour (12% Protein)
4g Salt
40g Sugar
120g Eggs (2 whole & 1 yolk)
45g Milk (cold)
5g Vanilla Paste
60g Unsalted Butter (Softened)
Fresh Orange Zest
CHOCOLATE CREAM FILLING
300g Whipping Cream/ Heavy Cream
30g Sugar
20g Cocoa Powder
CINNAMON SUGAR
1/2 cup Sugar
1/4 tsp Cinnamon Powder
Deep fry to make Sourdough Bomboloni
OR
Bake at 170C @ 15-20 mins to make Sweet Brioche Buns
NOTE:
⚠️ This recipe yield 14 small sized bomboloni/ buns (50g each)
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter/ levain
⚠️ Kindly adjust baking time and temperature according to your oven
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HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
Cloud Toast (Sourdough Shokupan) Recipe: www.youtube.co....
How to prepare baking timeline: bit.ly/3ho332X
Starter Strengthening & Maintainence guide: bit.ly/3udzzsU
Instagram: @sour.lotti
/ sour.lotti
7 сен 2024
