Adaptrix
No
custard
Das
ist
ein
Berliner!
Double
the
jam
amount
per
bombe
and
make
it
your
favourite
jam.
Heck,
I’d
even
push
a
soft
marmalade
in.
If
your
jam
is
smooth
and
chunkless,
you
can
pipe
it
in
too.
Flavour
the
dusting
sugar
to
complement
the
jam:
cardamom
or
chamomile
powdered
sugar
goes
with
orange
or
apricot
fillings.
Star
anise
sugar
with
strawberry
filling.
Sugars
can
be
crushed
with
freeze-dried
fruit
or
flavoured
with
vanilla
bean.
All
custard
No
jam,
just
all
plain
or
flavoured
custard.
You’ll
need
a
LARGE
batch
of
Cold-start
thick
custard
(page 247)
if
you’re
doing
this.
Cherry
sugar
Whiz
10
g
(¼
oz)
freeze-dried
cherries
with
the
sugar
and
salt
to
dust
over
the
bombes.
This
pink
powdery
hue
is
so
romantic!
At
30
minutes
into
the
proof,
slowly
bring
the
oil
up
to
170°C
(340°F)
so
the
oil
doesn’t
overheat
and
get
scarily
smoky.
If
you
own
a
benchtop
fryer,
set
the
temperature
to
170°C
(340°F).
The
oil
should
be
ready
at
the
same
time
as
the
bombes
are
ready
to
fry.
Set
up
a
wire
rack
over
a
shallow
tray
to
drain
the
bombes.
To
fry,
carefully
lift
two
or
three
bombes
off
the
tray
and
place
into
the
oil
(avoid
the
temptation
to
fearfully
throw
them
in).
Fry
for
3
minutes, then flip them gently with your tongs.
If
the
bombes
develop
air
bubbles
that
prevent
them
flipping
over,
gently
pierce
with
a
sharp
knife
or
skewer.
Fry
another
2
½–3
minutes.
Remove
the
bombe
from
the
fryer
and
test
the
internal
temperature
with
a
thermometer.
It
should
be
90°C
(195°F).
If
it’s
under,
return
to
fry
for
30
seconds
each
side.
Doughnuts’
internal
structure
sets
as
it
cools.
If
you
cut
a
hot
doughnut
open,
the
inside
will
be
doughy
and
gummy.
Using
a
thermometer
means
you
don’t
waste
doughnuts
by
cutting
open
to
check.
Remove
the
bombes
from
the
oil
and
drain
on
the
wire
rack.
Super
important:
let
the
oil
heat
back
up
to
170°C
(340°F)
before
the
next
batch.
Keep
frying
all
the
bombes
until
you
have
a
wire
rack
of
impending
yeasted
joy!
While
the
bombes
cool
for
15–30
minutes,
make
the
powdered
sugar
and
the
custard
filling.
Whiz
the
sugar,
vanilla
and
salt
in
a
spice
grinder
(or
food
processor)
until
powdery
white,
then
set
aside
in
a
wide
bowl.
Soften
the
custard
in
a
bowl
with
a
stiff
plastic
spatula
and
fold
in
the
quark
(or
cream
cheese).
When
smooth
and
emulsified,
load
into
a
piping
(icing)
bag
fitted
with
an
8–10
mm
(¼–½
in)
wide
tip.
Keep
at
room
temperature
(chill
if
you
are
assembling
them
much
later).
Poke
a
hole
in
the
side
of
a
bombe
and
ease
your
pinky
in.
Gently
wiggle
a
little
space,
being
careful
not
to
roughly
compress
the
dough.
Then,
pick
up
some
jam
on
the
tip
of
a
butter
knife
and
deposit
it
into
the
space,
swiping
it
against
the
inner
wall
of
the
bombe.
It’s
kinda
like
baking
keyhole
surgery!
Pipe
the
quark
custard
in
(around
30
g/1
oz
per
bombe)
–the
bombe
should
feel
heavier
in
your
hand
with
the
addition.
Roll
the
filled
bombe
in
the
powdered
vanilla
sugar
and
eat
as
soon
as
you
can.