Raspberry Jam Bomboloni Recipe 455 Food

RASPBERRY JAM BOMBOLONI RECIPE - (4.5/5)

Steps:

• How to make this recipe 1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. 2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 13/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight. The dough will not rise. 3. In a large saucepan, heat the canola oil to 360°. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch thick. Using a 1/2-inch round biscuit cutter, stamp out 32 rounds; do not reroll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360° and 375°. Drain the bomboloni on paper towels, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni. 4. Fit a pastry bag with a plain donut tip (or a 1/4-inch tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Dust the bomboloni with confectioners' sugar and serve warm.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

BOMBOLONI

Steps:

• Dissolve the yeast in a small bowl with the cold water. Place the flour, eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and mix for another 5 to 7 minutes, until the dough no longer sticks to the side of the mixing bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side. Remove the paddle and pat the dough into a ball at the bottom of the bowl. Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes. The dough will rise slightly.
• Remove the dough from the mixing bowl and punch it down to remove the air. Spread it onto a lightly floured baking sheet with your fingers and flatten the dough until it is about 3/4-inch thick. Cover with plastic wrap and let it rest in the refrigerator for a minimum of 2 hours or overnight. It will slightly proof.
• Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. Cut the dough into circles with a 1 1/2-inch diameter cutter, keeping the cuts as close together as possible. Pat any leftover dough into a rectangle and cut more circles out of it. (At this stage, the Bombolini can be frozen for up to 1 week if well wrapped in plastic wrap. Allow the Bombolini to defrost in the refrigerator before proofing.)
• Place the Bomboloni on a parchment covered baking sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air.
• Heat the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high heat to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. Fry 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not fry evenly. Fry for a total of 3 to 5 minutes, until they are golden brown. Turn to evenly fry each side. As they fry, they will increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil.
• While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated. If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp paring knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately.

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

RASPBERRY JAM

Steps:

• Use a very large pot.
• When the jam reaches a full rolling boil it will double in volume.
• Heat mashed berries until they reach a full rolling boil.
• Boil 2 minutes.
• Add sugar.
• Stir well.
• Bring to a boil, stirring constantly, boil for 2 minutes.
• Remove from heat.
• Beat with rotary beater for 4 minutes
• Pour in sterilized jars and seal.

RASPBERRY JAM BUTTERCREAM

Steps:

• Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
• Cream butter and jam until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time until you reach desired consistency.
• If frosting gets too thick you can add a little milk to thin it out.
• If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.