Bombas De Chocolate Recipe

Instructions

1. Step 1

   Whisk together the flour, sugar, salt and lemon zest | Ingredients: 16 oz of plain flour , 2 1/2 oz of caster sugar , 1 pinch of salt , zest of 1 lemon

2. Step 2

   Warm up the milk to 26°C, then whisk in the yeast until it’s dissolved | Ingredients: 2 fl oz of milk , 2/3 oz of fresh yeast

3. Step 3

   Whisk the beaten eggs into the milk mixture | Ingredients: 4 whole eggs, or 200g, beaten

4. Step 4

   Stir the wet ingredients into the dry mix little by little. Once you have a shaggy ball of dough, knead until the dough is smooth and elastic

5. Step 5

   Knead the butter into the dough in three stages, kneading the dough until the butter is incorporated after each addition | Ingredients: 2 1/8 oz of butter, room temperature, plus more for greasing

6. Step 6

   Place the dough in a buttered container, then cover and set aside at room temperature for 30 minutes

7. Step 7

   After 30 minutes, transfer the dough to the fridge for at least 12 hours

8. Step 8

   Once the dough has risen in the fridge, divide it into 22g portions and roll them into balls

9. Step 9

   Set the bombas aside, covered, on a greased baking tray to rise at room temperature until they have doubled in size

10. Step 10

    Heat a few centimetres of oil to 155°C in a high-sided, heavy bottomed pan | Ingredients: vegetable oil, for deep-frying

11. Step 11

    Deep-fry the bombas for 2–3 minutes, turning them as needed so they brown evenly

12. Step 12

    Remove the bombas from the fryer and let them drain on paper towels

13. Step 13

    Dust them with sugar while still warm | Ingredients: icing sugar for dusting

14. Step 14

    Melt the white chocolate, milk chocolate and the dark chocolate and drizzle each chocolate over the bombas | Ingredients: 2 1/8 oz of milk chocolate , 2 1/8 oz of dark chocolate , 2 1/8 oz of white chocolate

15. Step 15

    Blitz the candied nuts to a crumb and then sprinkle them over to garnish | Ingredients: 7 1/16 oz of candied nuts, such as hazelnuts, almonds and pistachios