California Raisins Bomboloni with California Raisin Rum Chantilly and Crispy Topping - California Ra

California Raisins Bomboloni with California Raisin Rum Chantilly and Crispy Topping - California Ra

caraisins.com

By Chef Michael Aspiras, Le Petit SouffleIngredientsFor the briocheDough #1:86 g Stiff levain366 g Hard levain55 g White sugar176 g Water116 g Whole eggDough #2:250 g California Raisins(pureed...

View full recipe on caraisins.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at caraisins.com.

Share this recipe:

Cooking tools:

  • Stand mixer
  • Mixing bowl
  • Hook attachment
  • Plastic wrap
  • Saucepan
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Whisk
  • Spatula
  • Sifter
  • Baking sheet
  • Oven
  • Piping bag
  • Rolling pin
  • Pastry brush
  • Fine-mesh sieve
  • Chef's knife
  • Airtight container

Ingredients

  • 86 g Stiff levain
  • 366 g Hard levain
  • 55 g White sugar
  • 176 g Water
  • 116 g Whole egg
  • 250 g California Raisins
  • 936 g Hard flour
  • 24 g Yeast
  • 486 g Whole egg
  • 590 g Butter (softened)
  • 18 g Salt
  • 310 g California Raisins
  • 70 ml Rum
  • 160 ml Water
  • 45 g White sugar
  • 200 g All purpose flour
  • 4 g Baking powder
  • 4 g Salt
  • 200 g Unsalted butter (softened)
  • 100 g Confectioner's sugar
  • 4 large eggs (beaten)
  • 15 g Vanilla extract
  • 400 g Dairy whipping cream
  • 400 g Non-dairy whipping cream
  • 100 g Raisin puree Vanilla beans

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This