Christmas Bombolini

Bombolini are Italian doughnuts, usually filled with a pastry cream and then fried and rolled in sugar. In this recipe the filling takes on a Christmas theme with the addition of Christmas Fruit Mince and chocolate. Yum!

METHOD

1. Place warmed milk, yeast and 1 tsp of sugar into the bowl of a stand mixer. 
2. Set aside for 10 minutes, allowing yeast to activate and foam. 
3. Stir in remaining sugar and egg yolks. 
4. Add flour to the milk mixture and with dough hook attachment. 
5. When dough starts to come together add softened butter, a few pieces at time until all combined. 
6. Keep kneading until dough is smooth and elastic, approx. 6 minutes. 
7. Select dough rise or bread proving function and place in oven for 45 minutes or until doubled in size. 
8. Knock back dough and divide into 12 even pieces. 
9. Roll into balls and press 1 tsp of fruit mince and 1 square of chocolate into the centre of each ball folding dough over to encase filling. 
10. Place on a greased baking tray and prove again for 20 minutes or until slightly risen. 
11. Heat oil in a deep fryer or a large heavy based saucepan to 160 degrees C -( a cube of bread will turn golden in 2 1/2 minutes).  
12. It is important not to have the oil too hot so that the bombilini will cook through. 
13. Deep fry bombiloni in batches turning with tongs, for 3 -4 minutes or until golden. 
14. Remove with a slotted spoon. 
15. Dip cooked bombiloni into spiced sugar mix ensuring they are well coated. 
16. Then place onto paper towel to soak up excess oil
    
    These are served warm.