Rhubarb Bombe Recipe

Rhubarb Bombe Recipe. These delicious golden morsels will melt in your mouth. The crunchy, fluffy doughnuts are only improved by the sweet seasonal rhubarb jam.

Makes 10

7g dry yeast

½ cup lukewarm milk

1½ tbsp water

½ cup caster sugar

2½ cups plain flour

3 egg yolks

30g butter, softened

1 orange, rind finely grated

vegetable oil for deep-frying

1 cup rhubarb jam (see

mindfood.com for recipe)

icing sugar, for dusting

1 Place yeast, milk, water, and 1 tablespoon sugar in a bowl; mix together; and set aside in a warm place until bubbles appear. Add flour, remaining sugar, a pinch of salt, egg yolks, butter, and orange zest, and mix until dough comes together. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl, cover, and set aside until dough doubles in volume (about 11/2 hours).

2 Turn dough out onto a lightly floured surface and roll out to a 1cm thickness, then cut out 10 x 8cm circles with a well-floured cutter. Place on a lightly floured tray and let stand in a warm place until it rises slightly (about 30 minutes).

3 Heat oil in a large saucepan to 170°C. Deep-fry dough in batches, turning often, until golden brown and cooked through, about 5-6 minutes. Drain on paper towel. Place jam in a piping bag and, using a sharp knife, make a small hole in the side of each bombe. Pipe in jam and dust with icing sugar to serve.