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FEATURE RECIPE
Fennel bomboloni with orange jam
These bite-sized beauties are equally good whether served in the morning or at any other time of day. Be warned – they’re incredibly moreish. Serve them piping hot. You’ll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 20 mins, cook 45 mins (plus standing, proving, cooling)
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450 gm
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(3 cups) plain flour
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8 gm
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dried yeast (about 1 sachet)
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60 gm
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(2 tbsp) honey
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2
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oranges, finely grated rind only
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30 ml
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milk
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6
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egg yolks
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70 gm
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raw caster sugar
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45 gm
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butter, softened
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For deep-frying:
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vegetable oil
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To serve:
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mascarpone
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| Orange jam |
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3
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oranges, peeled, pith removed, flesh coarsely chopped
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220 gm
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(1 cup) caster sugar
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1
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lemon, juice only
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1
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vanilla bean, split and seeds scraped
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| Fennel and orange sugar |
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1 tbsp
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fennel seeds
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110 gm
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(½ cup) raw caster sugar
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½
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orange, finely grated rind only
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1
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Combine 100gm flour, yeast, honey, orange rind and 130ml lukewarm water in the bowl of an electric mixer, whisk until smooth, cover and stand in a warm place until foamy (45 minutes-1 hour). Change attachment to a dough hook. Add milk, egg yolks, sugar, 1 tsp sea salt and remaining flour. Mix on low speed to combine, add butter and mix until dough is silky and sticky (4-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
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2
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Meanwhile, for orange jam, combine ingredients in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil and stir occasionally until jammy (25-30 minutes). Cool completely. Makes about 400ml. Jam will keep refrigerated in a sterilised jar for up to 1 month.
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3
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Meanwhile, for fennel and orange sugar, dry-roast fennel seeds in a small frying pan over medium heat (1-2 minutes), then coarsely grind in a mortar and pestle. Cool, combine in a shallow tray with sugar and orange rind and set aside.
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4
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Heat oil in a deep-fryer or large deep-sided saucepan to 180C. Roll dough out on a lightly floured surface to 1cm thick, cut out rounds with a 3cm-diameter cutter (discard scraps). Deep-fry, turning once, in four batches, until puffed and golden (2-3 minutes), drain on absorbent paper, roll in fennel and orange sugar and serve immediately with orange jam and mascarpone.
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RECIPE Emma Knowles
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles and Geraldine Munoz
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