Bombas de chocolate

Whisk together the flour, sugar, salt and lemon zest

Warm up the milk to 26°C, then whisk in the yeast until it’s dissolved

Whisk the beaten eggs into the milk mixture

Stir the wet ingredients into the dry mix little by little. Once you have a shaggy ball of dough, knead until the dough is smooth and elastic

Knead the butter into the dough in three stages, kneading the dough until the butter is incorporated after each addition

Place the dough in a buttered container, then cover and set aside at room temperature for 30 minutes

After 30 minutes, transfer the dough to the fridge for at least 12 hours

Once the dough has risen in the fridge, divide it into 22g portions and roll them into balls

Set the bombas aside, covered, on a greased baking tray to rise at room temperature until they have doubled in size

Heat a few centimetres of oil to 155°C in a high-sided, heavy bottomed pan

Deep-fry the bombas for 2–3 minutes, turning them as needed so they brown evenly

Remove the bombas from the fryer and let them drain on paper towels

Dust them with sugar while still warm

Melt the white chocolate, milk chocolate and the dark chocolate and drizzle each chocolate over the bombas

Blitz the candied nuts to a crumb and then sprinkle them over to garnish