I’ve always love this little flavor “bombs”. Unfortunately they usually are explosions of calories too. This oven-baked and oil-free version will sactisfied all palates even if it way lighter!
Time: 25min+3h rising+15min baking
20 g hazelnut cream
140 g pumpkin puree
60g soy milk
1 tsp dry active yeast
1 tsp agave syrup
40 g cane sugar
160 g manitoba flour
140g flour 00
1 tsp cinnamon
1 pinch of salt
Chocolate hazelnut spread q.s.
In the mixer bowl combine the yeast with warm plant milk and maple syrup. Let activated for 5 to 10 minutes, till it starts bubbling.
Add all the ingredients but the flour and mix.
Finally add the flour and work the dough for 5 minutes make it stretchy.
Cover the bowl with a clean cloth and transper into the oven (turned off) for two hours.
Work the dough again and let rise for other 3 hours. (You can skip this step but the final result will be a little less soft)
Divide the dough in pieces of around 60 grams. Arrange them on a tray with some room for them to rise. Cover again with the cloth and let rise for one other hour.
Bake at 180°C (356°F) for 15 to 20 minutes.
Let slightly cool and with a piping bag fill your bomboloni with chocolate hazelnut spread or any filling you prefer.
Garnish with some powered sugar and serve!
Let me know if you try them and tag me on social media so I can share your pictures: you can find me on instagram and facebook as @veganaesthete.