Bombolini with Berry Marmellata, Lemon Curd, and Vanilla Gelato

Name: Bombolini with Berry Marmellata, Lemon Curd, and Vanilla Gelato
Yield: makes 36 bombolini or enough for 8 servings
Ingredients: 1/3 cup buttermilk; 1 vanilla bean; 1 cup (2 sticks) unsalted butter, softened at room temperature, but not greasy; 2 1/2 teaspoons active dry yeast; 6 extra-large eggs, at room temperature; 4 cups all-purpose flour, plus more as needed; 1/3 cup granulated sugar; 1 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg; Unflavored nonstick cooking spray or neutral-flavored oil, such as grapeseed oil or canola oil; 1/4 cup cornstarch; 4 cups strained fresh orange juice; 2 cups huckleberries, blueberries, blackberries, or boysenberries, fresh or defrosted frozen; 1/2 cup granulated sugar; 4 cinnamon sticks; 1/8 teaspoon fresh nutmeg; 2 whole vanilla beans; Grapeseed oil or another neutral-flavored oil, such as canola oil, for deep-frying; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1 cup Lemon Curd (page 295); 1 cup Whipped Cream (page 274); Vanilla Gelato (page 305); Confectioners’ sugar, for dusting; Grated zest of 4 lemons; 1 cup strained fresh lemon juice (about 4 lemons); 3/4 cup sugar; 3 extra-large eggs; 3 extra-large egg yolks; 1/2 cup (1 stick) unsalted butter, at room temperature

January 26, 2012

Everyone loves doughnuts, so it didn’t surprise me when these bombolini, Italian for “little doughnuts,” turned out to be the most popular dessert at the Osteria. You’re likely to find some version of sweet fried dough in every Italian region. That said, ours is made with a brioche-style dough that’s fried to order and served with a berry marmellata, or compote, and lemon curd—not at all Italian, but reminiscent of jelly doughnut combinations that Americans know and love. For the marmellata, we use mountain huckleberries from Oregon; you can use blueberries, blackberries, or boysenberries, or a combination—as you like.

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