ボンボローニ｜Emojoie えもじょわさんのレシピ書き起こし

Put (A) in a bowl, mix and leave for 20 minutes.
Mix dry yeast and water, add to the dough that has been set aside, and mix for about 3 minutes.
Add butter and salt and mix for another 3 minutes.
After mixing, let stand for 1 hour, roll the dough into 6 equal parts with 63g, put on a cooking sheet, wrap and ferment for 45-60 minutes.

Grate the lemon zest and squeeze it into juice.
Put milk and 1/3 of sugar in a pan and heat to 80 degrees.
Mix the remaining sugar and egg yolk, add flour and cornstarch and mix.
Add warm milk, mix, strain with a colander and heat.
Warm while mixing, add lemon zest and juice when it starts to harden, and heat for 30 seconds after boiling.
Turn off the heat, add (B) and mix.
Pour the custard cream over the vat and wrap it to cool.

Fry the laid dough in 170 degree oil for 5 minutes while turning it over several times.
Sprinkle the fried dough with granulated sugar.

冷やしたカスタードクリームを柔らかくなるまでホイップする。
ドーナツに切り込みを入れ、中にクリーム流して完成。