Gochujang BomboloniGochujang Bomboloni
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Warm sugary donuts with a sweet and spicy gochujang custard are the perfect Korean/Italian fusion dessert.
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1 package instant yeast
1 cup warm milk
2 cups bread flour
2 cups all-purpose flour
1/4 cup white sugar (for dough)
1 1/2 teaspoons salt
3 large eggs
4 tablespoons butter
Nonstick cooking spray
Vegetable oil for frying
2 cups white sugar (for coating)
For pastry cream:
1 vanilla bean
2 cup whole milk
1/4 cup gojuchang
6 large egg yolks
7/8 cup white sugar
1/3 cup all-purpose flour
1 1/2 cups whipped cream
For the pastry cream: In a saucepan over medium heat, add milk and heat until warm. Split vanilla bean down the middle, scrape out the seeds and add the pod and seeds to the milk, along with the gojuchang. Bring to a simmer, turn off heat, cover and allow to steep for 10 minutes.
In a large bowl, whisk together egg yolks and sugar until pale and fluffy. Add a small amount of the warm milk mixture to temper the eggs, and whisk until combined. Add egg mixture to saucepan, and cook on medium-low heat. Stir in flour and let cook for 4 to 5 minutes until thickened.
Strain mixture through a fine mesh sieve into a bowl, and place a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow to completely cool at room temperature, then place in the fridge to chill.
Once cold, remove plastic wrap and gently fold in whipped cream. Place in a pastry bag outfitted with a round tip, and keep in the fridge until bomboloni are ready.
For the dough: Dissolve the yeast in warm milk. Allow to sit until frothy.
In a stand mixer fitted with a dough hook, add bread flour, all-purpose flour, sugar and salt. Combine.
Stop the mixer, and add yeast mixture, eggs and butter. Combine on medium speed until the dough is smooth and pliable.
Lightly spray a bowl with nonstick cooking spray, and transfer dough to bowl. Cover with plastic wrap and allow to rise for 2 hours.
Gently roll out the dough on a lightly floured surface until 1/2 inch thick. Using a 3-inch cookie cutter/drinking glass, cut out circles of dough. Place on a parchment-lined cookie sheet that has been lightly sprayed with cooking spray. Cover with plastic wrap, and allow to rise again for 1 1/2 hours.
In a large, deep pot, heat vegetable oil to 170 degrees, and fry a few bomboloni at a time, making sure not to crowd the pan. They will need 3 to 4 minutes on each side until they are deliciously golden brown.
Drain bomboloni on paper towels, and gently coat in white sugar while still warm.
Stick the tip of the pastry bag containing the gojuchang cream into the side of the bomboloni and squeeze to fill. Enjoy warm!
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- I like eating all types of food. Thai, Vietnamese, Mexican, you name it and I eat it. But what I really love doing is mashing up different cultures. And lo and behold, here are some Italian and Korean-inspired donuts. They are bombolini and I'm gonna show you how easy they are to make. Let's get started. We're gonna make a pastry cream for this bomboloni. But it's not just any type of pastry cream. This one has It is a Korean spice paste. It's kind of spicy, kind of fruity. Really delicious. And I'm all about being adventurous in the kitchen so this is gonna go in. First, we're gonna heat up some milk until it barely comes to a simmer. In the meantime, I'm gonna split one of these guys in half, it's a vanilla bean. Oh my gosh, smells insane, it's really really strong and potent. And it's gonna be delicious in this so what I like to do with vanilla beans is I like to split them down the middle with a sharp knife. And then, using the back of your knife you're gonna scrape the seeds out. So our milk is nice and warm. And to that I'm gonna add the vanilla seeds and then the entire vanilla pod because there's still a ton of flavor in that. As well as my . And then you're just gonna give it a nice stir. And already see the is turning this milk a beautiful blush color, it's stunning. I'm gonna let this come to a simmer and then I'm gonna turn it off and let it steep. To make the pastry cream, we need some egg yolks. Actually, quite a few egg yolks. Some white sugar. I'm gonna whisk this up until it becomes nice and pale and fluffy. Wow look at that color transform and this is intense orangey yellow color before and now it's super pale. To this, I'm gonna add some of our vanilla bean mixture. What we're gonna do right now is called tempering. So we're gonna introduce a little bit of this warm liquid in and then we're gonna whisk it right away. And this just brings the eggs up to temperature with the milk so that when we introduce the egg mixture into the milk it doesn't scramble. Awesome. So I'm gonna transfer this warm egg mixture back into the warm milk and then give that a mix. And then I'm just gonna bring it up to temperature again. So about medium low heat and you want to continue stirring. I have some flour here and I'm just gonna add that in and that's gonna help thicken the pastry cream up. My pastry cream is now nice and thick. And just to be extra sure what I'm gonna do is I'm gonna strain the mixture. So any lumps you'll catch all of that. And you're just gonna do one of these numbers to push it through. Oh, it's super creamy. Now I'm gonna cover this with a little bit of plastic wrap. Push your plastic wrap directly onto the surface of the pastry cream. And that way everything stays nice and smooth and silky. I'm just gonna transfer this to the fridge to cool down. I made my bomboloni dough a little earlier and it's just my favorite donut dough. And what I did was I cut out some circles and then let them proof so that they rose up a little bit. Because you want nice puffy donuts. And I have a little bit of hot oil here. We're just gonna gently lower them in and let them fry up. Okay, that's the last one. I'm just gonna let these cool down as I work on our cream. So this is our chilled pastry cream. And to that, we're gonna introduce some whipped cream and the whipped cream is gonna give it a ton of lightness. So I'm just gonna add a little bit in, at first. Awesome, and now the rest of the whipped cream goes in. And you just want to cut in towards the middle and fold out because you want to maintain as much of the volume of the whipped cream as possible. All right. Now you're just gonna take a pastry bag like this. Pull down the sides. And then we're gonna stuff this beautiful cream in there. Awesome. Now what I'm gonna do is I'm gonna grab a donut and I'm gonna coat my bomboloni in some sugar. I just love the crunch of the sugar on the exterior of the donut. And now for my cream. So find a nice spot. Pierce your donut and then just give this a little squeeze and you're gonna fill up your donut with the cream. Yum, okay. Let's go for it, okay? Mmmmm. I love when cultures collide like this. That cream, it's so aromatic, you get a bit of heat. And then paired with the warm custardy donut with all that crunchy sugar on top it's so so good. It's the bomboloni.