Bomboloni, bánh mỳ ngọt chiên cuộn kem

Bomboloni: đây là món mình rất mê đắm cho ăn sáng, nhưng hơi bị mập đó hichic!! vì bánh chiên deep fry, cộng với kem custard thì như là a bomp of calorie á, haha!!

Mình paste công thức tiếng Anh qua đây cho mọi người tham khảo. 

Note to Quỳnh (who asked bạn Thy for the recipe of custard cream ăn cùng bánh kem nè!) Enjoy nha! :) 

With a large amount of dough, i made a batch of bomboloni, and the rest was for brioche.
Recipe for bomboloni:

• 400 gr flour
• 100 gr water
• 100 gr milk
• around 7 gr dried yeast
• 1 egg yolk
• 70 gr sugar
• peanut oil for deep fry
• Some icing sugar for topping.

Method:

1. Mix 100 gr flour with 100 gr luke warm water and 1/2 of dried yeast., mix well and let it rest around 40 mins or till it leavens double. (this paste is called poolish-a type od sour starter from France)
2. Add 2 tablespoons of flour in the dough to mix, then continue to add yolk, mix again, then the rest of the flour, sugar, yeast, and luke warm milk.
3. Knead well in 10 mins, then make a ball.
4. Make a cross sign on top of the ball, cover it with the cling film, let it rise in 1h30.
5. After that quickly knead and roll the dough with the roller pin around 1.5 cm thick. Use a pasta cutter (round shape) to cut the dough, lay on tray with baking paper.
6. let them rest in 40 mins, before frying them. --> finish!

*Custard cream:
4 yolks
250 gr milk
20 gr flour
80 gr sugar
Some vanilla

MEthod:

1. Boil the milk, meanwhile beat the yolks, sugar, vanilla, and flour with a whisk.
2. Pour the milk into the yolk, mix thoroughly before bring them back to the stove with medium-low heat. Stir gently with a whisk or a woodened spoon in only 1 way. When the cream gets thick, heavy and boils. turn off heat, cool down.
3. Fill cream in bomboloni.