California Raisins Bomboloni with California Raisin Rum Chantilly and Crispy Topping

AuthorCalifornia Raisins
Rating

By Chef Michael Aspiras, Le Petit Souffle

California Raisins Bomboloni with California Raisin Rum Chantilly and Crispy Topping
Yields1 Serving
For the brioche
Dough #1:
 86 g Stiff levain
 366 g Hard levain
 55 g White sugar
 176 g Water
 116 g Whole egg
Dough #2:
 250 g California Raisins(pureed chunks)*
 936 g Hard flour
 55 g White sugar
 24 g Yeast
 486 g Whole egg
 590 g Butter (softened)
 18 g Salt
For the California Raisins
 310 g California Raisins
 70 ml Rum
 160 ml Water
 45 g White sugar
Crisp topping batter
 200 g All purpose flour
 4 g Baking powder
 4 g Salt
 200 g Unsalted butter (softened)
 100 g Confectioner's sugar
 4 large eggs (beaten)
 15 g Vanilla extract
California Raisin Rum Chantilly Cream
 400 g Dairy whipping cream
 400 g Non-dairy whipping cream
 100 g Raisin puree Vanilla beans
For the brioche
Dough #1:
1

With hook attachment, mix all ingredients until well blended.

2

Cover with a cling wrap and let rest for 30 minutes.

Dough #2:
3

Combine all dry ingredients and egg on rested dough, mix until the dough sticks on the hook.

4

Slowly add small amount of butter, mix until butter is combined.

5

Continue adding butter until completely incorporated, then add raisin puree.

6

Keep the dough in an oil coated container, transfer the dough, fold four sides, cover with cling film, chill overnight before using.

For the California Raisins
7

Cook sugar in water until it turns into light syrup; add in rum remove from heat.

8

Soak raisins in rum, soak overnight.

Dividing the dough
9

Remove cling film, flour working table and top of the dough, turn the container upside down, slowly lift the container until the dough falls down.

10

Lightly flour the dough again, divide the dough in a form according to desired weight.

Shaping
11

Pinch the sides of the square dough like a dumpling, then seal.

12

Place the seam side on the working table, place your palm on the top of the dough and shape into a ball doing a circular motion.

13

Place rounded dough in a baking tray seam side down, cover and let rest for 45 minutes.

14

Pipe top with crisp topping batter**.

Baking
15

Preheat oven at 200°C.

16

Bake for 12-15 minutes.

**Crisp topping batter
17

Sift flour, baking powder, and salt together in small bowl.

18

Using clean, dry mixer bowl and paddle, beat butter and confectioners' sugar on medium-high speed until light, pale, and fluffy, about 3 minutes.

19

With mixer running, gradually add eggs, then vanilla; mix until smooth, scraping down bowl as needed, about 2 minutes.

20

Add flour mixture and mix on low speed until combined, about 30 seconds. Scrape down bowl, and then fold ingredients by hand to mix fully. Transfer mixture to piping bag with a round piping tip, do not refrigerate.

Assembly:
21

Make a 1 inch incision at the bottom of each cooled buns, fill with Chantilly.

22

Dust with powdered sugar

California Raisin Rum Chantilly Cream
23

Whip all ingredients together until stiff.

CategoryCooking Method

Ingredients

For the brioche
Dough #1:
 86 g Stiff levain
 366 g Hard levain
 55 g White sugar
 176 g Water
 116 g Whole egg
Dough #2:
 250 g California Raisins(pureed chunks)*
 936 g Hard flour
 55 g White sugar
 24 g