2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Fennel bomboloni with orange jam

You'll need

  • 450 gm
  • (3 cups) plain flour
  • 8 gm
  • dried yeast (about 1 sachet)
  • 60 gm
  • (2 tbsp) honey
  • 2
  • oranges, finely grated rind only
  • 30 ml
  • milk
  • 6
  • egg yolks
  • 70 gm
  • raw caster sugar
  • 45 gm
  • butter, softened
  • For deep-frying:
  • vegetable oil
  • To serve:
  • mascarpone
  •  
  • Orange jam
  • 3
  • oranges, peeled, pith removed, flesh coarsely chopped
  • 220 gm
  • (1 cup) caster sugar
  • 1
  • lemon, juice only
  • 1
  • vanilla bean, split and seeds scraped
  •  
  • Fennel and orange sugar
  • 1 tbsp
  • fennel seeds
  • 110 gm
  • (½ cup) raw caster sugar
  • ½
  • orange, finely grated rind only

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 45 min cooking (plus standing, proving, cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 45 min cooking (plus standing, proving, cooling)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.