Nutella Bomboloni
Equipment
Ingredients
Dough
all-purpose flour (sifted)
500 g
whole milk (warmed)
250 ml
unsalted butter (softened)
50 g
granulated sugar
50 g
active dry yeast
7 g
large eggs (room temperature)
2 piece
fine salt
5 g
Filling & Coating
Nutella
200 g
neutral oil
1000 ml
granulated sugar
100 g
Instructions
Activate the yeast
Warm milk slightly and dissolve yeast with a pinch of sugar.
Make the dough
Mix flour, sugar, salt, eggs, butter and activated yeast into a soft, elastic dough.
First rise
Cover the bowl and let the dough double in size in a warm spot.
Shape the bomboloni
Roll dough to 1.5 cm thickness, cut 8 cm rounds and place on a tray.
Second rise
Cover shaped donuts and let them puff up again for 30 minutes.
Heat the oil
Heat neutral oil in a deep pot to 170 °C for frying.
Fry the bomboloni
Fry donuts in batches 2–3 minutes per side until golden brown.
Coat in sugar
Roll warm bomboloni in granulated sugar while still hot.
Fill with Nutella
Pipe Nutella into each donut through a small hole on the side.
Original recipe
Storage
Best eaten fresh; freeze unfilled donuts and fill after thawing
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