Raspberry Bomboloni

Bomboloni

1. Add all the ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26°C.
4. Scale at 30g and roll into ball shapes.
5. Retard overnight or place in chiller for 30+ minutes.
6. Remove from retarder and recover dough temperature.
7. Prove for 25-30 minutes at 38°C, 80% relative humidity.
8. Dry prove for 25 minutes (this stops the doughnuts wrinkly back).
9. Fry at 190°C for 75-90 seconds each side.

Filling/Topping

1. Once cooled, roll the Bombolini in caster sugar and stand them upright.
2. Inject each one with 12g of Raspberry Fruit Filling to finish.

• Fruit Filling – Raspberry 50%
• Yeast Doughnut Concentrate