Levain bakery's raspberry bomboloncini because, although my mid-morning snack yesterday morning was beyond satisfying, at $2.25/each, I'd like to figure out how to bring my cost down just a tad.
Here is the recipe I used:
2 T lukewarm water
1 package dry yeast
1/2 c heated and cooled whole milk
1 1/2 c all purpose flour
2 T sugar
2 T softened butter
fruit spread or smooth jam
1 T soft butter
1/4 c confectioners sugar
Pour water into bowl of electric mixer and sprinkle yeast on top. Let sit for 5 min. Add milk, sugar, flour, and salt. Mix until incorporated. Add butter, mix until dough forms, about 3-5 min. Remove dough from bowl and knead on floured surface until dough is smooth. Place in oiled bowl, cover with plastic wrap, and allow to rise 1 hr.
Prepare 2 baking sheets. Line each with parchment paper. Spread softened butter into four 5" circles on each sheet. Sprinkle confectioners sugar over each buttered circle.
Divide dough into 8 portions. Remove first portion from bowl and keep the rest covered with plastic wrap. Have floured surface ready to work on. Divide first portion in half. Flatten each piece, from outside, in, so near the edges it's thinner than in the middle. You are aiming to make two 3" circles that are slightly thinner near the edges than in the middle. Lightly brush water around the edges of each circle. Dab (about 1/2 T) some jam on the middle of one circle. Lay other circle on top. Create a seam, with your fingers or, as in the picture above, with a fork. Then gather into a ball, and place, seam-side down, on circle on prepared baking sheet. Repeat with the rest of the dough portions.
Cover both baking sheets with plastic, loosely, and set aside, 45 min, for dough to rise again.