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 tablespoon of cinnamon
- 1 teaspoon of salt ( Don’t add salt to flour as of yet. Place to the side for now)
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.
- 1/2 cup of butter
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 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 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 until all incorporated in.
NOTE : I like to add the salt now. Let it mix for 10 minutes.
- After 10 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.
TIP : To ensure a warm area for your resting dough. Turn on the oven 200 F / Perch open w/ Wooden Spoon. Place cover bowl on TOP of the stove near oven door. This will guarantee a warm spot / dough will raise in 2 Hours.
- Let your sweet dough rest for over 1 hours or until doubled in size. It may take as long as 1 1/2 hours depending on how cold your place is. In Canada ( during Winter months) I let it rise for 2 hours once. Yours may only take 1 hour. Double in size is the key.
- After 2 hours your sweet dough should have double in size. You have two choices here :
- Roll out to 1/2 inch thick and cut uniform round or rectangular size
- Divide the sweet dough into 24 uniformed pieces. Roll into oval balls. Because it’s Christmas I made these balls bigger then normal. I divided them into 12 just for the fun of it. But I would suggest smaller size and divide evenly into 24 pieces.
- Which ever way you choose, place on a baking sheet with dry cloth and once again, place in warm area to rise for 30 minutes.
In the meantime, you either have a deep fryer or an oil temperature gauge with canola oil or frying shortening. Heat up until it reaches between 325 degrees F. Don’t allow to get higher unless you like dark brown Spudnuts ( donuts ) .
- After your sweet dough is ready, start deep frying each piece until a nice golden colour. Two or Three pieces at one time.
- 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 hole with a skewer stick. Move the wooden skewer around to get a nice inside cavity. Once this is done start filling your into Bomboloni Spudnuts with the Nutella mixture, using a piping bag w/ a small round tip. Just enough so the cream mixture will pass through.
- 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 also enjoy jelly or strawberry jam too.
Prefect Christmas Time Treat – I hope you enjoy my latest Spudnut ( potato flour donut ).
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