Mocha Bomboloni

Bomboloni

• 2/3 cup (160ml) warm milk
• ¹1/3 cup (75g) caster sugar
• 2 1/2 teaspoons fast action yeast
• 80g unsalted butter, melted 
• 2 extra-large eggs (at room temperature) lightly whisked
• 2 teaspoons vanilla bean paste
• 1 teaspoon finely grated orange zest
• 4 cups (600g) plain flour (eg. Lauke Wallaby)
• pinch of sea salt flakes
• Canola oil, for deep frying

To serve

• 1/4 cup caster sugar, for rolling doughnuts in

Mocha Crèmeux

• 3 extra-large egg yolks
• 2 teaspoons vanilla bean paste
• 2 tablespoons cornflour
• 1/4 cup (55g) caster sugar
• 2/3 cup (160ml) milk
• 2/3 cup (160ml) cream
• 11/2 teaspoons instant coffee granules
• 150g Haigh’s Dark Chocolate Pastilles

1. For the crémeux, combine yolks, vanilla, cornflour and sugar together in a medium mixing bowl, stirring until well combined. Set aside until required.
2. Place milk and cream together in a small saucepan over medium heat and bring to just below boiling point. Remove from heat and add coffee granules, stirring until combined. Pour over yolk mixture, whisking continuously until combined. 
3. Return mixture to saucepan over a medium-low heat, stirring continuously until mixture thickens. Remove pan from heat and add chocolate, stirring until completely melted. Pour into a medium bowl and place cling film directly over the surface, to prevent a skin forming. Chill in refrigerator for at least 4 hours, preferably overnight.
4. For the bomboloni, place milk and 1 tablespoon of sugar together in a small saucepan over medium heat, stirring until milk is warm (not hot) and sugar has dissolved. Remove from heat and sprinkle over yeast. Leave to stand for 10 minutes or until bubbles appear on the surface. Add melted butter, eggs, vanilla and zest to the yeast mixture, whisking to combine. 
5. Place the flour, remaining sugar and salt together in the bowl of an electric stand mixer with a dough hook attachment. Mix to combine and create a well in the centre.
6. Add yeast mixture and mix on a low-speed for 10 minutes until dough becomes smooth, soft and elastic. Place dough in a lightly greased bowl and cover with cling film Place in a warm place for 1-2 hours or until doubled in size.
7. Place dough on a clean lightly floured surface and roll into a rectangle 1cm thick. Using a 7cm cookie cutter, cut out 20 rounds. Place rounds on a baking tray lined with baking paper. Loosely cover with cling film and a clean damp tea towel in a warm place for 30 minutes or until doubled in size.
8. Pour oil into a large deep-sided saucepan a third full and place over a medium heat to 170°C using a candy thermometer. Carefully place 2 dough rounds into the hot oil and cook for about 2 minutes until puffed, before turning over and cooking for a further 2 minutes. Using a slotted spoon place bomboloni in a bowl lined with kitchen paper to drain then toss in sugar to coat. Repeat process with remaining dough rounds.
9. To serve, carefully cut a small hole in the side of each bomboloni, creating a pocket in the centre. Place mocha cremeux in a piping bag and fill each bomboloni.