Sourdough Bomboloni | 天然酵种甜甜圈 | Sweet Brioche Bun

A recipe for fresh homemade Sourdough Bomboloni, oozing with indulgently almost like melted chocolate ice cream filling on every bite! These soft cream-filled bomboloni is best served fresh out of the oven and deep frying. Made with a pillowy Italian doughnut flavoured with orange zest, rich and buttery yet light and delicate. OR turns this into a light and sweet brioche buns! With a perfect balance of sweetness and fragrance. STARTER / LIQUID LEVAIN BUILD 15g Starter 15g Flour 15g Water Refresh a couple times prior using to achieve optimum results (Takes approx 5-6 Hrs to PEAK @ 28C) SWEET STIFF LEVAIN BUILD 30g Active Sourdough Starter (100% Hydration) 90g Flour 41g Water 15g Sugar Overnight: 8-9 Hrs @ 23-24C air-conditioned Room Temperature: 6 Hrs @ 28C RECIPE All of Sweet Stiff Levain 250g Bread Flour (12% Protein) 4g Salt 40g Sugar 120g Eggs (2 whole & 1 yolk) 45g Milk (cold) 5g Vanilla Paste 60g Unsalted Butter (Softened) Fresh Orange Zest CHOCOLATE CREAM FILLING 300g Whipping Cream/ Heavy Cream 30g Sugar 20g Cocoa Powder CINNAMON SUGAR 1/2 cup Sugar 1/4 tsp Cinnamon Powder Deep fry to make Sourdough Bomboloni OR Bake at 170C @ 15-20 mins to make Sweet Brioche Buns NOTE: ⚠️ This recipe yield 14 small sized bomboloni/ buns (50g each) ⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter/ levain ⚠️ Kindly adjust baking time and temperature according to your oven Chinese subtitle is available, please turn on [CC] subtitle 有中文字幕，请开启 [CC] 字幕 HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG Cloud Toast (Sourdough Shokupan) Recipe: https://www.youtube.com/watch?v=-NG7D... How to prepare baking timeline: https://bit.ly/3ho332X Starter Strengthening & Maintainence guide: https://bit.ly/3udzzsU Instagram: @sour.lotti   / sour.lotti