Raspberry Jam Bomboloni
"Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, they inevitably sell out. She sometimes makes them at home, too: "They are easy to prepare in advance and then fry at the last moment," she explains, "and they are also quite easy to dress up." Neumann fills the donut holes with fruit jams or chocolate ganache, then rolls them in sugar and spices like anise and cardamom as soon as they come out of the frying pan. She serves them immediately: "The key to greatness, for me, is serving the donuts fresh and warm."..."
INGREDIENTS
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1/2 cup plus 1 tablespoon lukewarm water
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1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
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1 1/2 tablespoons honey
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3 cups all-purpose flour, plus more for dusting
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3 tablespoons milk
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6 large egg yolks
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1/3 cup granulated sugar, plus more for rolling
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2 teaspoons kosher salt
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3 tablespoons unsalted butter, softened
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3 cups canola oil, for frying
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3/4 cup seedless raspberry preserves
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Confectioners' Sugar, for dusting
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