Texas Style Bomboloni Spudnuts filled with Nutella and whip cream are a wonderful Christmas treat for the whole family.
A Bomboloni is an Italian filled doughnut eaten as a continental breakfast or dessert throughout any occasion.
A Spudnut is a American creation by two brothers, Bob and Al Pelton from Salt Lake City. They began the historical adventure of turning [donuts] into something better – Spudnut – a potato flour ingredient with the use of yeast, pure vegetable shortening and certain spices.
Let’s get started – This is medium cooking experience. Beginners can give it a try but use caution when deep frying. Make sure no children are near your deep fryer. Be extremely careful.
- 3 1/2 cup of sifted flour
- 1/2 cup of sifted Potato flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
Mix above ingredients into large bowl – set to the side.
- Lightly stir 2 packages of yeast in 1 1/2 cups of warm milk. Let set for 10 minutes. ( Make sure your warm milk doesn’t exceed 110 degrees F) 30 seconds in microwave depending on microwave.
- 1/2 cup of butter
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 1 tablespoon of cinnamon
- 2 large Eggs and 1 egg yolk.
- With your favourite mixer add room temperature butter. Whisk until a pale yellow.
- Add sugar and mix until well incorporated. It should have a fluffy light texture.
- Add vanilla and cinnamon. Mix.
- As the mixer is on, add the eggs until well incorporated.
- Now add your warm milk yeast mixture.
- Now place on your dough hook and slowly add in your flour mixture in 3 parts until all incorporated in. Let it mix for 12 minutes.
- After 12 minutes of continuous mixing, remove Spudnut dough from your mixer and place back into the large bowl. Lightly oil and cover with dry towel. Place in a warm area.
- I place mine on top of the stove. I turn my oven on to 190 degrees F and leave a small crack opening on the oven door. This way warm air circulates to the above surface.
- Let your sweet dough rest for 35 minutes.
See my video below explaining the step-by-step process.
- After 35 minutes have passed by your sweet dough should have double in size. You have two choices here :
- Roll out to 1/2 thick and cut uniform round circles.
- Divide the sweet dough into 12 uniformed pieces. Roll into oval balls.
- Which ever way you choice, place on a baking sheet with dry cloth and once again, place in warm area to rise for 45 minutes.
In the meantime, you either have a deep fryer or an oil temperature gauge ( like I do – see my video ) with canola oil or frying shortening. Heat up until it reaches between 350 – 360 degrees F. Don’t allow to get higher for obvious reasons.
- After your sweet dough is ready, start the deep frying to new golden brown.
- Place cooked Bomboloni Spudnuts on a dry rack with paper towel.
- Once your finished deep frying. Place Bomboloni Spudnuts onto another baking sheet with either silicon or parchment paper.
FILLING MIXTURE :
- 1 jar of Nutella
- 2 cups of whipping cream
- Mix together.
- Make a small slit into the Bomboloni Spudnuts and fill up with the Nutella mixture.
- Sift icing sugar on top of each Bomboloni Spudnuts and begin enjoying your reward with your family and friends. Goes great with coffee, milk or hot chocolate.
I hope you enjoy my latest Spudnut ( potato flour donut ).
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