Recipe Detail Page

1 To make curd, combine strawberries and 2 tbsp (30 mL) water in a small saucepan over medium heat. Cook for 5 to 6 minutes or until very soft; mash with a fork. Turn out into a fine-mesh strainer set over a bowl and strain 1 cup (250 mL) strawberry purée; discard seeds and any remaining pulp. Combine strawberry purée and pineapple juice in a medium saucepan over medium heat. Once mixture begins to steam, remove from heat.

2 In a medium bowl, whisk together egg yolks, sugar and cornstarch. Slowly pour strawberry purée mixture into egg mixture, whisking constantly. Return to pot and set over medium heat. Bring mixture to a boil, whisking constantly; boil for 1 minute. Pour into a heatproof bowl, cover surface with buttered parchment and refrigerate until chilled, about 2 hours.

3 For the bombolini, place milk and butter in a small saucepan over medium heat. As soon as milk is warm enough to melt butter (milk should not be hot), remove from heat and set aside.

4 In a small bowl, sprinkle yeast over ¼ cup (60 mL) warm tap water; whisk to dissolve. Pour into bowl of stand mixer fitted with the paddle attachment. Add milk mixture and combine on low speed. Add egg, vanilla, ½ cup sugar and 2 cups (500 mL) flour; again, mix on low to combine. Add remaining flour and mix on low until incorporated. Switch to the dough hook, and knead on medium speed until dough is smooth, 4 to 5 minutes. Transfer to a large, lightly oiled bowl, cover and let rise until doubled, about 1 hour.

5 Turn out onto a lightly floured surface and roll out ½ inch (1 cm) thick. Cut dough using a 2-inch (5-cm) round pastry or cookie cutter. Place rounds on a parchment-lined baking sheet, cover lightly with a kitchen towel and allow to rise for 45 minutes.

6 Using a spice grinder or mini-chop, process freeze-dried strawberries to a fine powder. Mix with remaining ¼ cup (60 mL) sugar; set aside.

7 Heat a 4-inch (10-cm) depth of oil in a large saucepan to 350°F (180°C). Fry bomboloni in batches for 30 to 40 seconds per side or until golden brown. Remove to a paper-towel-lined cookie sheet. Sprinkle hot donuts with strawberry sugar.

8 Once cool enough to handle, use a paring knife to cut a small slit in side of each bomboloni. Whisk chilled curd until smooth and transfer to a pastry bag fitted with a small round tip. Fill each bomboloni with a 2 tsp (10 mL) curd.