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Air fryer Caramilk bomboloni recipe
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Prep Time:
170 minutes
Cook Time:
25 minutes
Total Time:
195 minutes
Irresistible mini Caramilk custard-filled doughnuts.
Ingredients:
  • 30.00 gm custard powder
  • 20.00 gm caster sugar
  • 200ml milk
  • 300ml ctn thickened cream
  • 120g Caramilk chocolate, coarsely chopped
  • 155g (3/4 cup) caster sugar
  • 2.50 gm ground cinnamon
  • 150g butter, melted
  • 2 tsp (7g sachet) dried yeast
  • 85.80 gm honey
  • 300ml milk, warmed
  • 500g (3 1/3 cups) plain flour, plus extra, for dusting
  • 1 egg
  • 100g butter, at room temperature, chopped
Instructions:
  • In a saucepan, mix custard powder, sugar, and 125ml (½ cup) milk. Pour in the rest of the milk and cream. Stir well and bring to a gentle boil over medium heat, stirring continuously. Reduce heat and simmer for 2 minutes. Stir in the chocolate until smooth. Transfer mixture to a piping bag with a small round nozzle and chill in the fridge until ready to use.
  • Combine yeast, honey, and milk in a stand mixer with a whisk attachment until well mixed. Let it sit in a warm, draft-free place for 5-10 minutes until foamy. Sift in the flour and mix at low speed with the dough hook until just combined. Incorporate the egg and butter, then beat at medium speed for 5 minutes until the dough is smooth and elastic. Cover and let rise in a warm, draft-free spot for about 1 hour until doubled in size.
  • Prepare baking trays with parchment paper and a light dusting of flour. Transfer the dough to a floured surface and knead for 1 minute. Roll out to a 2cm thick disc using a floured rolling pin. Cut out 48-50 rounds with a 4cm pastry cutter, reshaping dough as needed. Place rounds on trays, cover with a tea towel, and let rise in a warm, draft-free area for 1 hour.
  • Arrange 12 doughnuts in the air fryer, then generously spray with oil or brush with melted butter. Air fry at 180°C for 6 minutes or until beautifully crispy and golden. Once done, carefully transfer to a lined baking tray. Repeat this process for the remaining doughnuts.
  • Mix the cinnamon and sugar in a shallow bowl. Brush each doughnut with melted butter, then coat in cinnamon sugar and set on a wire rack to cool. Use a sharp knife to cut a slit on the top of each doughnut and fill with 1-2 teaspoons of custard cream before serving.

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