Bake-Off® Contest 46, 2013
Cornelius, North Carolina

Orange Cream Bomboloni

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

4
cups Crisco® Pure Canola Oil
1 1/4
cups heavy whipping cream
1/2
box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
2
teaspoons grated orange peel
1
can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
1/2
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1/4
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, in medium bowl, beat 3/4 cup of the whipping cream, the pudding mix and orange peel with electric mixer on medium speed until thick. Cover; refrigerate.
  • 3 Place paper towels under cooking rack. Separate dough into 8 biscuits; cut each in half crosswise. Shape each piece into a ball. Gently place 4 to 5 balls at a time in hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 2 minutes.
  • 4 Meanwhile, in 1 1/2-quart saucepan, beat mocha cappuccino hazelnut spread and remaining 1/2 cup whipping cream with wire whisk until well blended. Cook over medium heat, 3 to 4 minutes, stirring frequently, until warm.
  • 5 To fill bomboloni, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert decorating tip in side of each ball; squeeze about 1 tablespoon pudding mixture into center.
  • 6 Sprinkle bomboloni with powdered sugar. Serve with warm mocha cappuccino sauce.
  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, in medium bowl, beat 3/4 cup of the whipping cream, the pudding mix and orange peel with electric mixer on medium speed until thick. Cover; refrigerate.
  • 3 Place paper towels under cooking rack. Separate dough into 8 biscuits; cut each in half crosswise. Shape each piece into a ball. Gently place 4 to 5 balls at a time in hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 2 minutes.
  • 4 Meanwhile, in 1 1/2-quart saucepan, beat mocha cappuccino hazelnut spread and remaining 1/2 cup whipping cream with wire whisk until well blended. Cook over medium heat, 3 to 4 minutes, stirring frequently, until warm.
  • 5 To fill bomboloni, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert decorating tip in side of each ball; squeeze about 1 tablespoon pudding mixture into center.
  • 6 Sprinkle bomboloni with powdered sugar. Serve with warm mocha cappuccino sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
670mg
670%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013