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1
In a small saucepan, heat the cream until steaming.
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2
Remove from the heat, add the chocolate and stir until melted.
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3
Transfer the mixture to a shallow bowl and refrigerate until firm, about 2 hours.
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4
In a standing electric mixer fitted with a paddle, combine the warm water with the yeast and let stand until frothy, about 5 minutes.
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5
Add the flour, milk, granulated sugar and salt and mix at low speed until the dough just comes together, about 1 minute.
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6
Add 2 tablespoons of the butter and mix, scraping down the sides occasionally, until a smooth dough forms, about 5 minutes.
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7
Turn the dough out onto a lightly floured surface and knead until smooth.
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8
Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
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9
On each of 2 heavy baking sheets spread the remaining 8 teaspoons butter into four 5-inch rounds; use the full teaspoon for each round.
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10
Neatly sprinkle 1 tablespoon of the confectioners' sugar over each buttered round.
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11
Punch down the dough and divide it into 8 pieces; work with 1 piece at a time and keep the rest covered with plastic wrap.
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12
Divide the first piece of dough in half.
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13
On a lightly floured surface, press each half into a 3-inch round, slightly thicker in the center and thinner around the edges.
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14
Lightly brush the edges with water and spoon 1 tablespoon of the cold chocolate filling into the center of one piece.
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15
Top with the other piece and press the edges together to seal.
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16
Pinch and smooth the seam as you form the dough into a smooth ball.
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17
Set the ball on one of the sugared rounds on the baking sheet.
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18
Repeat with the remaining dough and filling.
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19
Loosely cover the bomboloncini with plastic wrap and let rise in a warm, draft-free place for 45 minutes.
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20
Preheat the oven to 400.
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21
Bake the bomboloncini in the middle of the oven, 1 sheet at a time, for about 10 minutes, or until puffed and golden and the confectioners' sugar on the baking sheet is lightly caramelized.
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22
Using metal tongs, carefully swirl the bomboloncini in the caramel and invert them onto a wire rack to cool for 5 minutes.
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23
Transfer the bomboloncini to plates and serve warm.
