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1
Heat the milk up slightly so that it is just warm to the touch and pour into a bowl.
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2
Dissolve the yeast in the milk and then mix in the flour.
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3
The dough will be quite thick.
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4
Cover the bowl with plastic and let it sit in at room temperature for about an hour.
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5
For the dough:
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6
Scrape the starter dough in the bowl of a mixer.
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7
Add the eggs, butter, sugar, salt and flour and mix with your hands or spatula until the ingredients are loosely incorporated.
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8
This is messy and again the dough will be rather thick.
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9
Mix on low with the paddle attachment until the dough is silky and shiny.
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10
This will take at least 5 to 7 minutes and you will need to scrape down the bowl several times at first.
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11
Scrape the dough off the paddle attachment and form into a rough ball inside the mixer bowl.
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12
Cover the bowl with plastic and let sit for an hour, or until the dough has doubled in size.
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13
Punch down the dough.
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14
For the bombolino:
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15
With slightly floured fingers, using about 1 1/2 tablespoons of the dough, flatten the dough into a small disk about 1/4-inch thick.
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16
Place about 1 teaspoon of the cheese in the center and wrap the dough around the cheese.
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17
Pinch the dough together so that it sticks together and then roll the dough into a small ball.
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18
It is very important to make sure the dough is seamless, so that when it cooks no melted cheese escapes.
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19
Repeat until you have as many bombolino as you have salads.
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20
You will have excess dough.
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21
Heat a deep-fryer to 350 degrees F, or heat up 2 inches of oil in a high-sided heavy-bottomed pan.
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22
Make sure the oil does not come up past the half way point of the pan.
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23
Frying bombolino, only a few at a time for about 2 to 4 minutes, until golden brown all the way around.
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24
You might have to turn them over as they do tend to float.
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25
Drain on a paper towel and eat while warm.
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26
Almond Butter:
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27
Place almonds and garlic in a food processor and puree until smooth, scrape down the sides of the processor as necessary.
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28
Add 1 teaspoon of the oil as needed.
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29
Be very careful about how much oil to add as the almonds will get smoother the more they are processed.
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30
Use only as much as needed to achieve a smooth but thick almond paste.
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31
Season with cayenne pepper and salt, to taste.
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32
Place in a container.
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33
Will last refrigerated for up to 3 days.
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34
Reseason as needed.
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35
Beet Salad:
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36
Preheat oven to 400 degrees F.
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37
Trim tops and tails of beets and wash.
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38
Place in roasting pan and add enough water to pan so that it reaches half up the side of the beets.
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39
Cover with aluminum foil and place in preheated oven.
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40
Check doneness after about 45 minutes.
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41
If a pairing knife is able to penetrate the beet very easily, the beets are cooked.
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42
Check a few to make sure.
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43
If they not ready, recover with foil and place back in oven.
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44
Check in 15 minute increments.
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45
Remove from oven and remove foil.
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46
Let them sit until they reach room temperature.
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47
Do not discard the water.
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48
Using a kitchen towel (that you are not afraid to get really messy), peel the skin off the beets.
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49
The skin should wipe off very easily.
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50
To get off any little pieces of skin you might have missed, rinse in the water they were cooked in.
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51
Once all the beets are peeled, discard skins and the water they were cooked in.
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52
Cut beets in quarters or thirds, depending on their size and your preference.
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53
Mix gingerly with shallots, chives, oil and vinegar.
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54
To plate:
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55
Smooth about 2 to 3 tablespoons of the almond butter on the plate.
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56
Place about 1/2 cup of the beet salad onto the almond butter.
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57
Place a freshly fried bombolino on top of the beets and season with a touch of fleur de sel.
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58
Prep TIme: 1 hour
