MINI COFFEE CREAM BOMBOLONI

Heat the milk to around 110F in the microwave (~45 sec). Add the sugar and yeast; whisk to combine. Allow to sit for 5 minutes until foamy and bubbly.

To the yeast mixture, add the egg, egg yolk, and melted butter. Whisk to combine.

In a separate large bowl, whisk together the flour and salt.

Pour the wet ingredients into the dry, and mix until the dough is crumbly.

Use your hands to knead the dough in the bowl or on a lightly floured surface for 8-10 mins until smooth yet slightly sticky.

Place into an oiled bowl. Loosely cover bowl with plastic wrap and then a kitchen towel. Rise in a warm environment for 1-2 hours, until doubled in size.

Line a baking sheet with parchment paper. Turn the dough onto a work surface (not floured). Divide into small balls (~2 tbsp each). Pinch and roll each into a tight ball and place onto the baking sheet. Use your fingers to press each down slightly.

Cover with a kitchen towel, and proof in a warm environment for 30 mins.

Heat the avocado oil in a deep pot to 350F.

Drop the balls into the oil (2-3 at a time). Cook for 2-3 mins on each side, until golden.

Use a slotted spoon to the remove and place on a wire cooling rack that is lined with paper towels. Let sit for 30 sec, then immediately roll in the sugar.

Make the coffee cream filling. In a medium bowl, whip the heavy cream and sugar until stiff peaks form. Then, fold in the coffee concentrate.

Transfer the filling to a piping bag. Fill each bomboloni with the filling.

Serve and enjoy!