DOUGHNUTS, CINNAMON SCENTED
A.K.A. “Bomboloni” in Italy; “Beignet” in France. Whatever we call them we like them with Bob’s Hot Chocolate!
These may be filled with pastry cream folded with whipped cream.
1 cup warm water
- 1 scant Tablespoon dry yeast
- 3 cups AP flour
- 1/3 cup sugar
- ¼ cup salted butter, soft
- 1 lemon zested
- Dash sea salt
- 1 teaspoon cinnamon
- 5 cups EVOO for frying
Place water in a large bowl and sprinkle yeast over; let stand 10 minutes; add flour and ¼ cup of the sugar, soft butter, lemon, salt and cinnamon; with a dough hook, gently work to combine; knead 10 minutes once combined; remove to floured bowl and let stand at room temperature until doubled, approximately 2 hours.
Punch the dough down and cut into desired size; flatten to ½” thick and place on floured pan; let rise again until doubled, approximately 30 minutes.
Heat oil in a heavy pan to 350ºF; gently float doughnuts in oil and fry until golden brown on both sides (turn over); remove to paper towel and toss with sugar. Serve hot. Optional: To fill: using pastry tube and round tip, fill with nutella and force fill each donut before rolling in cinnamon sugar.
BOB’S HOT CHOCOLATE
8 ounce heavy cream
- 8 ounce whole milk
- 2 ounce butter
- 2 ounce granulated sugar
- 8 ounce bittersweet chocolate, broken into small pieces
- Dollops of Kahlua flavored whipped cream for each cup
Place all ingredients except chocolate into heavy bottom sauce pan; bring to simmer. Add chocolate until completely melted and absorbed. Ladle into cups; garnish each with dollop of spicy whipped cream & splash of Kahlua.
Sprinkle of nutmeg, cocoa powder, or cinnamon.
Suggested size serving: 8 four ounce servings–it is rich!!