Pastry Chef Amanda's Apple Bomboloni

A fried doughnut filled with local apple, dusted with maple sugar and served hot with vanilla ice cream.

Caramelized Apples:
2 Apples, peeled, cored, sliced
½ t Butter
3T Brown Sugar

Pastry Cream:
2 c. Milk, whole
2 Eggs
4 oz Sugar
3 oz Cornstarch
¾ oz All-purpose flour
1 ½ oz Butter, unsalted
1tsp Vanilla Extract

Method of Preparation:
1. Caramelize the apples by melting the butter in a hot sauté or frying pan
2. Cook apples and sugar on medium heat until tender.
3. Let cool, then roughly chop into ½ “ pieces.
4. For the pastry cream, place milk in a pot and heat on medium setting.
5. While waiting for the milk to boil, mix together sugar, cornstarch, and flour using a whisk.
6. Add eggs to the sugar mixture.
7. Once the milk has boiled, temper the hot milk with the egg mixture. To do this, use a ladle to remove some of the hot milk and whisk in with the egg mixture. Once combined, slowly pour the egg mixture into the hot milk. Mix right away using the wire whisk.
8. Continue to cook on medium heat, until the mixture has thickened and begins to boil.
9. Remove the pastry cream from the heat and whisk in the butter and vanilla
10. Fold in caramelized apples using a rubber spatula. Then place the pastry cream in a plastic container. Put plastic wrap directly onto the pastry cream to prevent a “skin” from forming on the surface. Allow to cool in the refrigerator.

Bomboloni: (Mildly sweet Italian Doughnut)
Yields about 8-10
2 cups bread flour
2 cups all-purpose flour
¼-cup granulated sugar
1 package instant yeast
Seeds from 1 vanilla bean or 1 tsp. Vanilla Extract
Zest of 1 orange
¼ t Kosher Salt
8½ ounces  warm  milk, temperature 40°C
3 large eggs
3½-tablespoons  unsalted butter, soft, cubed
Maple Sugar or confectioner sugar

1. Place flours, sugar, vanilla bean seeds, zest of your choice and salt in a large bowl.   Using a large whisk, whisk to well combine.
2. Make a well in the centre; pour in the warm milk and instant yeast.   Work together the milk and the dry ingredients with the tips of your fingers.
3. Add the eggs all at once; work together the ingredients until you have a rough ball of dough.
4. Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next.
5. Transfer dough to a clean, lightly floured work surface; knead until smooth and elastic (not sticky), 10 to 15 minutes.
6. Transfer dough back to the large, greased bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, about 1½ to 2 hours.
7. When the dough has doubled in volume, transfer to a clean, floured work surface.
8. Roll the dough out to a thickness of about ½-inch; cut out rounds 3-inch in diameter.  Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about  ½-hour and proceed to roll out and cut out rounds.   At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.
9. Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume and appear delicate due to the volume of air, 1½ to 2 hours.    
10. Heat oil  in a heavy-bottomed saucepan over medium heat to between  320° F and 340° F, about 20 minutes.    
11. Fry bombolone 2-3 at-a-time to ensure even frying.   Fry until golden on both sides, 3 to 5 minutes.    Remove bombolone, one-at-a-time, slotted spoon, drain on paper towels and immediately roll in maple sugar or confectioner until evenly coated.
12. While bomboloni are still warm fill with the apple pastry cream. Use a pairing knife, cut an “x” shape on top of the bomboloni. Then use a pastry bag or zip lock bag to add the filling.
13. Serve warm. Enjoy!


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