Orange-Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce

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  • on August 10, 2013

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    The bomboloni are good and the filling is delish, but the recipe has a few issues. First of all make sure you have the two days to make these as several parts have to be put on hold for hours or overnight. The recipe calls for a 1/2" biscuit cutter. A half inch is very small, like the diameter of a large marble. Since I did not have one, I made one from a 5/8" diameter tube. I tried a few at this size and it was obviously way too small. The recipe says it will make 32 of this size when in fact it made about 50 that were 1" in diameter. That would be close to 400 of the 1/2 size, 4/3 π r3 as the radius doubles you get 8 times the volume. I used a thermometer to check my oil temperature and 4 minutes would make charcoal out of the 1" balls, let alone the 1/2" ones. You need to keep the balls flipping and they are done in about 2 minutes.
    In my opinion, not worth the time to make, but a tasty treat.

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