Recipe By Kirsten Tibballs
Fried to golden perfection, these crisp-on-the-outside and pillowy-soft-on-the-inside bomboloni are dredged through cinnamon sugar and filled with a divine duo of luscious vanilla pastry cream and vibrant cherry compote.
Simply put, they are blissfully delicious! A doughnut recipe that’ll be on repeat.
The best part (other than the eating experience)? You can customise the fillings to create your favourite flavour combos.
DOUGHNUTS
150 g
Baker's Flour
15 g
Sugar (A)
4 g
Instant Yeast
1
Whole Egg, Room Temperature
40 ml
Full Cream Milk (Warm)
1 tsp
Vanilla Bean Paste
30 g
Unsalted Butter, Room Temperature
Vegetable Oil, For Frying
150 g
Caster Sugar (B)
1/2 tsp
Ground Cinnamon
VANILLA PASTRY CREAM
1.5
Egg Yolks
30 g
Caster Sugar
10 g
Cornflour
150 ml
Full Cream Milk
1 tsp
Vanilla Bean Paste
10 g
Unsalted Butter
75 g
Thickened Cream, Semi-Whipped
CHERRY COMPOTE
200 g
Frozen Sour Cherries, Defrosted Overnight
100 g
Caster Sugar