Name: Cinnamon bombolini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 (7g) sachet instant dried yeast; 3/4 cup warm milk; 1/4 cup caster sugar; 2 cup plain flour, plus extra to dust; pinch salt; 1 egg, whisked lightly; 40 gram butter, melted; 2 litre vegetable oil, for deep frying; 4 tablespoon amaretto; 2/3 cup cream; 120 gram dark chocolate (about 50% cocoa solids), chopped finely; 1/2 cup cinnamon sugar

Ingredients

1 (7g) sachet instant dried yeast

3/4 cup warm milk

1/4 cup caster sugar

2 cup plain flour, plus extra to dust

pinch salt

1 egg, whisked lightly

40 gram butter, melted

2 litre vegetable oil, for deep frying

4 tablespoon amaretto

2/3 cup cream

120 gram dark chocolate (about 50% cocoa solids), chopped finely

1/2 cup cinnamon sugar

Method

1.Stir yeast into warm milk, in jug. Place sugar, flour and salt in bowl of electric mixer. Pour in milk and yeast mixture with egg and butter. Beat for 1-2 minutes until well combined. Cover with tea towel and set aside in a warm place for 1 hour to rise.

2.Dust 2 lined baking trays lightly with flour, then dust your hands. Roll mixture into tablespoon sized balls; recoating hands with flour between each one.

3.Place onto trays with a space between. Cover with tea towel and leave in a warm place for 30 minutes to rise again.

4.Meanwhile, heat amaretto and cream in small saucepan over medium-high heat until just below simmering point. Remove from heat, add chocolate and stir to combine. Warm through on very low heat before serving.

5.Heat oil in large saucepan over medium heat to 160°C (when cube of bread turns golden in about 75 seconds).

6.Carefully drop bombolini into oil in batches of 12 and cook for 4 minutes until golden and cooked through, turning once. Drain lightly on paper towel. Scatter cinnamon sugar on third baking tray and roll bombolini in sugar.

7.Serve bombolini hot with warm chocolate amaretto sauce.

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Ingredients

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