Sourdough Bomboloni | 天然酵种甜甜圈 | Sweet Brioche Bun

Описание: A recipe for fresh homemade Sourdough Bomboloni, oozing with indulgently almost like melted chocolate ice cream filling on every bite! These soft cream-filled bomboloni is best served fresh out of the oven and deep frying. Made with a pillowy Italian doughnut flavoured with orange zest, rich and buttery yet light and delicate. OR turns this into a light and sweet brioche buns! With a perfect balance of sweetness and fragrance.

STARTER / LIQUID LEVAIN BUILD
15g Starter
15g Flour
15g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 28C)

SWEET STIFF LEVAIN BUILD
30g Active Sourdough Starter (100% Hydration)
90g Flour
41g Water
15g Sugar
Overnight: 8-9 Hrs @ 23-24C air-conditioned
Room Temperature: 6 Hrs @ 28C

RECIPE
All of Sweet Stiff Levain
250g Bread Flour (12% Protein)
4g Salt
40g Sugar
120g Eggs (2 whole & 1 yolk)
45g Milk (cold)
5g Vanilla Paste
60g Unsalted Butter (Softened)
Fresh Orange Zest

CHOCOLATE CREAM FILLING
300g Whipping Cream/ Heavy Cream
30g Sugar
20g Cocoa Powder

CINNAMON SUGAR
1/2 cup Sugar
1/4 tsp Cinnamon Powder

Deep fry to make Sourdough Bomboloni
OR
Bake at 170C @ 15-20 mins to make Sweet Brioche Buns

NOTE:
⚠️ This recipe yield 14 small sized bomboloni/ buns (50g each)
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter/ levain
⚠️ Kindly adjust baking time and temperature according to your oven

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HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG

Cloud Toast (Sourdough Shokupan) Recipe: https://www.youtube.com/watch?v=-NG7D...
How to prepare baking timeline: https://bit.ly/3ho332X
Starter Strengthening & Maintainence guide: https://bit.ly/3udzzsU

Instagram: @sour.lotti
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