Chef Chuck's Baked Layered Doughnuts

Bomboloni


These unique style doughnuts are baked not fried, filled with a layer of vanilla mascarpone then topped with a chocolate hazelnut icing. A baked doughnut has a different texture then frying but are healthier. The doughnut was moist and light and the filling was sweet and delicious.


Baked Layered Doughnuts
1 1/3 cup whole milk
1 tablespoon yeast
2 tablespoons butter, softened
2/3 cup sugar plus 1 teaspoon
2 eggs, room temperature
5 cups flour
1 teaspoon salt


Cream Filling
16 ounces mascarpone
2 teaspoons vanilla
1 cup sugar
pinch of salt
1/2 cup hazelnuts, chopped fine


Icing
1/2 cup chocolate
1/4 cup heavy cream
1/2 tablespoon butter
hazelnuts, chopped fine


Doughnuts
Heat milk to warm about 110 degrees, combine 1/3 cup milk, 1 teaspoon sugar and 1 tablespoon yeast, let sit for 5-7 minutes. In a food processor or mixer add butter, sugar, remaining milk (1 cup), and yeast mixture. Then add eggs, flour and salt combine till a ball forms. Place in a large buttered bowl cover with a towel and let rise for 1 hour. Roll out dough to a 1/2 inch thick cut out 2 inch rounds, then cut out a small center hole. Place on a silicone mat or parchment paper and let rise for 45 minutes. Bake at 375 degrees for 12 minutes. Remove and place on a rack to cool. Cut in half.


Cream Filling
In a mixer blend together all ingredients. Spread filling with a knife.
Icing
In a double boiler on low heat combine chocolate, heavy cream and butter. Stir to obtain a smooth consistency. Dip donuts in chocolate and refrigerate. Makes about 1 1/2 dozen doughnuts.