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1
For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat.
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2
Whisk together the sugar, cornstarch, salt and eggs in a small bowl until pale.
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3
Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes.
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4
Add the liqueur and cook for 30 seconds longer.
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5
Remove from the heat, stir in the butter, vanilla and orange zest.
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6
Cover with plastic wrap and cool to room temperature.
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7
Refrigerate until cold, at least 4 hours and up to 24 hours.
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8
Just before using, fold in the whipped cream until combined.
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9
Keep cold.
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10
For the bomboloni: Combine 1 cup plus 2 tablespoons of the flour, the water, honey and yeast in the bowl of an electric stand mixer and mix.
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11
Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.
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12
Return the bowl to the mixer, fitted with a dough hook.
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13
Add the remaining flour, along with the milk, granulated sugar, salt and egg yolks.
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14
Mix at low speed until blended, and then add the butter.
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15
Knead at medium speed until silky but sticky, about 5 minutes.
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16
Keep in mind that the dough will not pull away from the sides of the bowl.
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17
Scrape the dough into an oiled bowl using an oiled spatula and cover with plastic wrap.
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18
Refrigerate overnight.
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19
The dough will not rise.
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20
For the dipping sauce: Bring the heavy cream to a simmer in a small saucepan.
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21
Put the chocolate in a medium bowl.
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22
Add the hot cream and let sit for 1 minute.
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23
Gently whisk until smooth; stir in the orange liqueur and vanilla extract.
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24
Keep warm.
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25
For frying: Heat the canola oil in a large saucepan to 360 degrees F. Line a wire rack with paper towels.
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26
Fill a shallow bowl with 1/2 inch granulated sugar.
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27
Roll out the dough on a lightly-floured surface to a scant 1/2-inch thick.
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28
Stamp out 32 rounds using a 1/2-inch-round biscuit cutter; do not re-roll the dough.
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29
Fry the rounds, 8 at a time, until they are browned, about 4 minutes.
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30
Be sure to keep the oil between 360 degrees F and 375 degrees F. Transfer the bomboloni to paper towels to drain the excess oil, then roll them in the granulated sugar.
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31
Continue frying and rolling the remaining bomboloni.
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32
Fit a pastry bag with a 1/4-inch plain tip and fill with the pastry cream.
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33
Gently push the tip three-fourths of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much as possible.
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34
Serve warm.
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35
Dip into the chocolate-orange sauce and dust with confectioners' sugar.
