BOMBOLONI
Ingredients
600 gr of flour, half a cube of brewer’s yeast, a glass of water, 125gr of lard, a sachet of vanillin and one of saffron, sugar, peanut oil. For the cream:half a litre of milk, one lemon peel, 3 egg yolks, 70 gr of flour, 160gr of sugar.
Preparation
Directions: In a bowl melt the yeast into water,add vanillin,saffron,a spoonful of sugar,the lard and a bit of flour.Knead with your hands adding the rest of the flour and forming a soft non-stick ball.Split the dough in two parts and leave to rise on afloured cloth and covered with another cloth. After 20/30 minutes roll the dough with a rolling pin on a floured table(make the pastry about 5mm thick). With a glass make circular shapes and then leave the shapes to rise for another 15 minutes. Then fry them in hot oil.Prepare the cream while the dough is leavening:mix the yolks with sugar flour and a spoonful of cold milk Put the rest of the milk to boil,when it’s hot (before boiling) switch off the heat, add the lemon peel and leave it there for some minutes. Then take off the peel and pour the milk on the mixture made before. Put on a low fire and, while mixing,let it thicken.
Preparation time: 20 minutes
Cooking time: 10 minutes
