Warm sugary donuts with a sweet and spicy gochujang custard are the perfect Korean/Italian fusion dessert.
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
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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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