MOCHA CREME BOMBOLONI
MAKES 20 PREP 30 MINS + PROVING + INFUSING COOK 10 MINS
2 cups bread flour 2 eggs
1/ cup warm water 3 2 tbsp caster sugar, plus 1 cup extra 7g sachet dry yeast 1 tsp sea salt flakes 75g butter, softened, cubed vegetable oil, for deep frying ½ tsp ground cinnamon
MOCHA CREME PATISSERIE
2 cups milk 1½ tbsp instant coffee powder 1 tsp vanilla bean paste ½ cup caster sugar 4 egg yolks ¼ cup cornflour 100g dark chocolate, melted 30g butter, softened 1 tbsp coffee liqueur
CARAMEL SAUCE
1 cup brown sugar ½ cup thickened cream 60g unsalted butter
1 In an electric mixer fitted with a dough hook, combine flour, eggs, water, sugar, yeast and salt on low, then knead on medium 5 mins.
2 With motor running, add butter 1 cube at a time, kneading between each addition (about 5 mins), until dough is smooth and shiny. Transfer to a lightly greased bowl and set aside, covered, 1 hour until dough has doubled in size.
3 MOCHA CREME PATISSERIE
Meanwhile, in a saucepan, heat milk, coffee powder and vanilla on medium until simmering. Set aside 10 mins. Strain through a fine sieve. In a bowl, whisk sugar, yolks and cornflour together until pale. Gradually whisk in warm milk until smooth. Return to clean saucepan. Cook on low, whisking until simmering. Whisk in chocolate, butter and liqueur. Transfer to a large bowl, cover surface with plastic wrap, chill until firm.
4 Punch dough down. Transfer to a lightly floured surface. Line 2 trays with baking paper. Roll 2 tsp mixture into balls and place on lined tray. Cover with plastic
5 CARAMEL SAUCE
In a saucepan, stir all ingredients together on low until sugar dissolves. Increase heat to medium, simmer 3 mins.
6 In a large saucepan, heat oil until a little dough sizzles when added (180°C). Working in 3 batches, deep-fry doughnuts 30-40 secs, turning until puffed and golden. Drain on paper towel. Toss in combined extra sugar and cinnamon to coat.
7 Whisk mocha creme until smooth. Transfer to a large piping bag fitted with a small nozzle. Cut a small cross in the side of each doughnut. Pipe in filling. Serve drizzled with caramel sauce. wrap. Set aside in a warm place 45 mins until doubled in size.