Nutella Bomboloni
Ingredients
Dough
bread flour
435 g
granulated sugar
68 g
whole milk (warm)
185 g
unsalted butter (softened)
60 g
active dry yeast
7 g
large egg
2 piece
vanilla extract
1 tsp
salt
0.5 tsp
Filling and Topping
Nutella
218 g
granulated sugar
100 g
canola oil
canola oil
1000 ml
Instructions
Activate yeast
In a bowl, combine warm milk and 1 tbsp sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy.
Mix wet ingredients
Add eggs, 1/3 cup sugar, vanilla extract and mix again until well combined.
Add flour and form dough
Add flour to mixture. Mix until a rough dough forms.
Knead dough with butter
Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
Knead dough
Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic and slightly tacky.
First rise
Transfer dough to a lightly greased bowl, cover, and let rise 1–1.5 hours, or until doubled in size.
Shape donuts
Punch down dough and separate into 12 balls (weighing 65g each). Place onto parchment lined tray cover loosely and let rise 30–40 minutes, until puffy.
Heat oil
In a large skillet heat oil to 325–335°F (aim for 330°F)
Fry donuts
Fry 2–3 minutes per side. Flip every 30–45 seconds for even color. Fry until golden brown.
Drain and coat
Remove donuts from oil place onto a wire rack. Toss in sugar until fully coated.
Fill donuts
Poke a hole in the top of each donut. Pipe in Nutella filling until slightly heavy.
Serve
Serve & enjoy!
Original recipe
Storage
Best consumed fresh. Store in an airtight container
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