Baked Bomboloni with Pandan Custard (Pandan Donut)
Course: Bread
Cuisine: Asian Fusion
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Proof the dough twice:: 1 hourhour30 minutesminutes
Total Time: 2 hourshours20 minutesminutes
Servings: 10doughnuts
Calories: 275kcal
Author: Marvellina
Make this delicious soft and fluffy baked bomboloni/bombolone (Italian filled doughnuts) filled with pandan custard cream. They are sooo good and you don't have to deep fry the doughnuts.
Cut the pandan leaves into little pieces. Blend this together with 420 gr milk (160 gr from the dough and 260 gr from the custard). Strain and squeeze out more juice from the pulp and discard. Measure to make sure you get 420 gr. Top up with more milk if necessary
Combine 260 ml pandan milk (save the rest for the dough), sugar, pandan essence, and flour in a saucepan. Whisk to combine until no lumps. Add egg yolks in and whisk again to combine to make sure it's smooth. Strain mixture if necessary. Put this over low-medium heat, add butter and cook until the sugar dissolves and the butter melts and continue to stir until the custard thickens and coats the back of the spatula. It will thicken further when it cools down
Remove from the heat and cover with a cling wrap, touching the surface of the custard to prevent the custard forming a skin on top. Chill in the fridge while you prepare the doughnuts
Prepare the dough:
Combine all ingredients for the dough, except for the butter in a mixing bowl of a stand mixer fitted with a dough hook attachment. Knead until it forms a rough dough. Add the softened butter and continue to knead until the dough is smooth and just slightly sticky to touch. It doesn't have to reach window pane
First proofing:
Oil a large bowl and transfer the dough into the bowl. Cover and let it proof at a warm place for about 1 hour or until it doubles in size. Don't go by the time. It may take longer if the temperature is colder where you are
Shape:
When you press on the dough, the indentation stays, which means the dough is done proofing. Transfer to a work surface lightly dusted with some flour
Punch all the air out and give it a few kneads. Divide the dough into 10 equal pieces. Flatten the dough slightly into a disc and then pull the edges of the dough and tuck to form a round shape. Roll it into smooth round dough ball. Flatten with your palm. Put them on a large baking sheet lined with parchment paper. Repeat with the rest of the dough
Second proofing:
Cover the shaped dough with a clean tea towel and let them proof again until they are puffy at a warm place. It may take 45 minutes to one hour at a warm place. When you gently push on the dough, the indentation will slowly spring back and the dough feels much lighter and almost double in size. These are the signs that they are done proofing. Preheat your oven to 375 F (190 C) 10 minutes before the end of proofing time
Brush the surface with some egg wash
Baking:
Place the baking sheet in the middle rack of the oven and bake for the next 12-15 minutes or until golden brown. Do not overbake
Remove from the oven and brush with melted butter all over immediately and then coat with sugar on both sides. Place them on cooling rack to let them cool down before filling them with custard
Fill with custard:
Transfer custard to a piping bag fitted with star or plain nozzle
Cut a slit on the side of the doughnuts with a small paring knife and twist it around to make some space, deep enough to have decent amount of filling inside the doughnuts. Gently pipe in filling into the doughnuts until you see the custard filling all the way up. I recommend only fill as many doughnuts you want to serve, that way, you can store the doughnuts