I am a complete sucker for any of Maurizo Leo’s recipes on The Perfect Loaf .

His ciabatta, ciabatta rolls and foccacia are my go to recipes for each … all “sourdough”/naturally leavened. He is a software engineer cum baker so sort of speaks my language :)

Food 52.

So.

The dough itself is easily mixed and then needs time and then … as above, cut and cover for a rest before continuing.

Now, I have made doughnuts (sourdough) in the Bombolone style: round and filled with various custard. This dough is very similar.

There were questions about baking options (vs frying) and I had air fried the Bombolone style … at any rate, I offered to post and write about comparison … also about freezing the dough as I don’t need to make 12 doughnuts!!!

Above are air fried and glazed…

Texture and taste are good! Honestly, though, I am not tasting apple or cider … the dough is moderately sweet.

On to deep frying.

Deep fried in rice bran oil, then glaze and then cinnamon sugar. My first tries with just cinnamon sugar … the sugar mix did not stick, even right out of the fry, so I made a light glaze of powdered sugar and cider, then the sugar.

Loverly!

“hole” interior

Doughnut interior.

Deep fry vs Air fry … deep fry definitely has a crisper outer “crust”, but interior crumb is similar with both.

Ultimately, I like the bombolone style better, then the deep fry, then the air fry … BUT, if I want a sweet with my morning coffee and do not want to mess with oil … I would be very happy with air fry.

…. just FYI … I have 7 frozen rings in my freezer … future sweet mornings.

***Tech side note … I updated my laptop to Windows 11 … zero issues and I have not explored all features, but my normal work flow is … NORMAL :)

Throwing caution to the wind, I also updated my iPhone and iPad to iOS15 … also no issues and my head did not explode dealing with new look and feel.

YEA for updates!!