Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate.
Reprinted with permission by Stephen Collucci. Copyright © 2013. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
Lemon Cream Bomboloni with Rhubarb Chutney and Pistachio Florentines
About This Recipe
|Yield:||makes about a dozen doughnuts|
|Active time:||several hours|
|Total time:||overnight, for assembling multiple parts|
|This recipe appears in:||Bake the Book: Lemon Cream Bomboloni with Rhubarb Chutney and Pistachio Florentines|
- Berliner Dough
- 3 1/4 teaspoons active dry yeast, or 4 1/2 tablespoons fresh yeast, if available
- 1 1/2 cups room-temperature whole milk
- 3 cups bread flour
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/8 teaspoon grated nutmeg
- 1 large egg
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, softened
- vegetable oil, for frying
- Lemon Sugar
- 1 cup sugar
- Grated zest of 1 lemon
- 1/4 teaspoon salt
- Perfect Lemon Curd
- 1/2 cup sugar
- 1 1/2 lemons
- 1/2 cup fresh lemon juice (from 3 to 4 lemons)
- 3 large egg yolks
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, cubed
- Rhubarb Chutney
- 1 cup sugar
- 2 tablespoons grenadine
- 1/2 teaspoon vanilla extract
- 4 cups coarsely chopped rhubarb
- Pistachio Florentines
- 1 1/4 cups (5 ounces) unsalted shelled pistachios
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
Prepare the chutney, lemon curd, lemon sugar, and florentines before making the dough. These can be made several days in advance; save the dough making/frying and assembly for the day you serve them.
For the Lemon Curd: Put the sugar in a medium bowl. Using a fine grater, zest the lemons directly into the sugar, and then rub the sugar and zest between your fingers to distribute the zest’s oils.
Put the lemon sugar in a double boiler (or a large stainless-steel bowl set over a 6-inch-deep saucepan) set over medium heat and whisk in the lemon juice, egg yolks, and eggs. Cook, whisking constantly, until the curd is thick and just about able to hold a peak when the whisk is pulled out, about 5 minutes. Remove the pan from the heat and whisk in the butter. Strain the curd through a fine-mesh sieve into a clean bowl and let cool. Use immediately, or store in the refrigerator for up to 5 days.
For the Chutney: In a medium saucepan set over medium-high heat, combine 1 cup water, the sugar, grenadine, and vanilla and bring to a boil. Reduce the heat to medium low so that the mixture is simmering, and add in the rhubarb. Cook, stirring occasionally, until the rhubarb breaks down and melts into the liquid, 5 to
Remove the pot from the heat and let cool. Strain the mixture through a fine-mesh sieve, pressing the chutney gently with a spoon to drain and release as much liquid from it as possible. Serve the chutney immediately, or store in the refrigerator for up to 1 week.
For the Lemon Sugar topping: Whisk together the sugar, lemon zest, and salt. Use immediately, or store in an airtight container for up to 2 days.
For the Florentines: Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
Put the pistachios, flour, and salt in a food processor and process until the largest pistachio pieces are about the size of lentils. Set the mixture aside.
In a medium saucepan set over medium-high heat, combine the sugar, cream, corn syrup, and butter. Bring the mixture to a boil, stirring constantly so the bottom doesn’t burn. Boil for about 1 minute and then remove the pan from the heat. Stir the pistachio mixture and the vanilla into the pan. Carefully (the mixture will be very hot) pour the liquid candy onto the prepared sheet pan, and put a second sheet of parchment paper or Silpat mat on top. Roll the mixture out until it is about 1/8 inch thick. Remove the top parchment paper or Silpat before baking. Bake until golden brown, 14 to 16 minutes. If you find that the edges of the Florentine sheet are browned and brittle and the middle of the sheet is not quite crispy, simply cut off the edges and remove them to a second sheet tray, then put the soft middle back in the oven for 3 to 5 minutes more to crisp up.
Depending on what shape cookies you want, you can let the Florentine sheet cool slightly and then punch out shapes using a cookie cutter of your choice, or you can let the sheet cool completely and break it by hand into uneven shards. Eat the finished cookies immediately, or store in an airtight container for up to 2 weeks.
For the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and milk and blend on low speed for 2 to 3 minutes. You’ll see small bubbles appear on the surface, which tells you that the yeast is working.
Sift together both flours, the sugar, salt, and nutmeg, add them to the yeast mixture, and mix until combined. Add the egg and vanilla and mix for a few seconds, and then add the butter, mixing until incorporated. Increase the mixer speed to medium and work the dough for 5 to 8 minutes, until it completely pulls itself away from the bowl. The dough should feel smooth and just the tiniest bit sticky.
Working the dough in your hands or turning it out onto a floured work surface, form the dough into a smooth ball. Put the dough inside a large, greased stainless steel bowl. Cover the bowl tightly with plastic wrap and let the dough proof in a warm, draft-free area (about 110°F) until it has almost tripled in size and springs back slightly when you poke it with your finger. This should take 20 to 30 minutes.
While you wait, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
Turn the risen dough out onto a floured work surface and lightly flour the top of the dough. Using a rolling pin, gently roll the dough until it is 3⁄8 to 1/2 inch thick.
Using a floured biscuit or doughnut cutter, cut the dough into 2½ - to 3-inch rounds and put them on the floured baking sheet.
Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
While the doughnuts still feel almost too hot to handle, pierce each one on top with a pastry tip, paring knife, or other sharp object to create a point of entry for your doughnut filling. Roll the warm doughnuts one at a time in the lemon sugar and put them on a wire rack to cool.
The best time to fill your doughnuts is no more than 1 hour before serving. Spoon room-temperature (or slightly warmer) lemon curd into a pastry bag fitted with a #2 star tip. Pipe the lemon curd into the doughnut’s cavity until the pastry puffs slightly.
Serve immediately alongside a bowl of the rhubarb chutney and a plate of pistachio florentines, or store at room temperature for up to 6 hours.