Soft, golden, and rolled in sugar straight from the fryer, these Nutella Stuffed Bomboloni are the Italian doughnut that dreams are made of. Each one is made from a rich, buttery yeasted dough that fries up impossibly light and pillowy, then gets filled with a generous amount of creamy Nutella that melts into the warm interior for a chocolate hazelnut center that oozes out with every single bite.
DESSERT / ITALIAN
THE BEST NUTELLA STUFFED BOMBOLONI RECIPE
PREP TIME: 20 MIN
BAKE TIME: 20 MIN
Warning: these Nutella Stuffed Bomboloni are dangerously good. We’re talking buttery yeasted dough, fried until golden and impossibly fluffy, rolled in sugar while still hot, then loaded with so much Nutella it practically spills out on first bite. Italy called, this is their best export.
What Are Bomboloni?
Bomboloni are the classic Italian filled doughnut, originating from Tuscany and found today in bakeries and street food stands all across Italy. Unlike American doughnuts which are often glazed or topped, bomboloni are rolled in fine sugar straight from the fryer so the sugar clings to the surface and creates a delicate, sweet crust that contrasts beautifully with the soft, airy dough underneath. Enriched with butter, egg, and warm milk, the dough produces a fine, almost brioche-like crumb — and the Nutella, piped in while the doughnut is still warm, softens into a silky, molten center that flows the moment you take a bite.
What makes them so special?
Most homemade doughnut recipes skip the proper enrichment and proofing steps that make Italian bomboloni truly special, resulting in a dough that fries up dense and bready. This recipe uses a properly enriched dough with soft butter worked in gradually, developing a strong gluten structure while keeping the dough silky and elastic, producing a bomboloni that puffs dramatically in the hot oil with that signature pale equator line around the middle. The Nutella filling is kept completely simple and unadulterated, piped generously into each warm bomboloni so it softens naturally from the residual heat of the dough into a silky, intensely rich chocolate hazelnut center that needs absolutely nothing added to make it perfect.
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Important Note
The oil temperature is the single most important variable when frying bomboloni. If the oil is too hot, the outside will brown and crisp before the inside has had time to cook through, leaving you with a raw, doughy center. If the oil is too cool, the dough will absorb too much oil and the bomboloni will turn out greasy and heavy rather than light and airy. Aim for a consistent temperature of 170°C to 175°C (340°F to 347°F) throughout the frying process and fry in small batches so the oil temperature does not drop too dramatically between batches. A kitchen thermometer is your best friend here.
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Why You’ll Love This Recipe
That Molten Nutella Center — Piping Nutella into a warm bomboloni straight from the fryer means the filling softens into a silky, flowing center that is pure chocolate hazelnut perfection in every bite.
Brioche-Like Dough — The enriched dough with soft butter, egg, and warm milk produces a crumb that is feathery, tender, and impossibly light — miles away from the dense, heavy homemade doughnuts that most recipes produce.
The Sugar Coating — Rolling the bomboloni in sugar while they are still hot from the fryer creates a delicate, sparkling crust that clings perfectly to the surface and adds just the right amount of sweetness to balance the rich Nutella filling.
Impressive but Achievable — These look and taste like something from an Italian pasticceria but the process is straightforward, the ingredients are pantry staples, and the result is something genuinely extraordinary.
Perfect for Sharing — Bomboloni are at their absolute best fresh and warm, which makes them ideal for serving to a group where everyone can grab one straight off the tray while the sugar is still sparkling and the filling is still molten.
Serving Suggestion
Bomboloni are made to be eaten immediately, while they are still warm and the Nutella inside is soft and flowing. Pile them on a plate or a wooden board dusted with a little extra sugar and serve them in the middle of the table where everyone can grab one straight away. They pair beautifully with a strong espresso or a creamy cappuccino, where the bitterness of the coffee cuts through the richness of the Nutella filling in the most satisfying way. For a dessert spread, serve alongside a small bowl of extra Nutella for dipping and a glass of cold milk for the younger guests at the table. If you want to make them look extra special, dust lightly with powdered sugar on top of the granulated sugar coating just before serving for a beautiful, bakery-style finish.
Pro Tips for Perfect Bombolonis
Work the Butter in Gradually — Add the soft butter to the dough in small pieces after the initial mixing, working it in fully before adding more. This technique builds a strong gluten network while keeping the dough silky and smooth, which is what gives bomboloni their characteristic lightness.
Do Not Rush the Proofing — Give the dough a full first rise until doubled in size, then shape and allow a proper second proof before frying. Underproofed bomboloni will not puff properly in the oil and will come out dense and heavy rather than light and pillowy.
Look for the Pale Equator — A properly proofed and properly fried bomboloni will develop a pale, unbrowned ring around its middle where the dough expanded in the oil. This line is the sign that the inside is fully cooked and the dough has risen correctly during frying.
Fill Generously — Do not be shy with the Nutella. Each bomboloni should be filled until you can feel the resistance when pressing the piping bag, which means the center is full. A small amount of filling gets lost in the warmth of the dough — a generous amount gives you that iconic flowing center.
Roll in Sugar Immediately — The moment each bomboloni comes out of the oil, roll it in the sugar straight away while the surface is still hot and slightly tacky. If you wait even a minute, the surface will dry and the sugar will no longer stick properly.
Ingredient Notes & Substitutions
All-Purpose Flour (310g) — The base of the dough. All-purpose flour gives you the right balance of structure and tenderness for a bomboloni dough — strong enough to hold the shape during proofing and frying, but soft enough to produce a fine, light crumb.
Warm Milk (120ml) — Warm milk activates the yeast and enriches the dough, contributing to the soft, tender texture and the slightly golden color of the fried bomboloni. Make sure it is warm but not hot — around 38°C to 45°C is ideal.
Soft Butter (35g) — The butter is what makes this dough truly special. Worked in gradually while soft, it coats the gluten strands and creates an incredibly tender, almost brioche-like crumb without making the dough difficult to handle.
Instant Yeast (5g) — Instant yeast can be added directly to the flour without proofing first, making the process simple and reliable. It gives the dough a consistent, even rise that results in a light, airy finished bomboloni.
Egg (1 medium) — The egg adds richness, color, and structure to the dough. It contributes to the fine, even crumb of the finished bomboloni and helps the dough hold its round shape during frying.
Sugar for Rolling (90g) — Fine granulated sugar is ideal for rolling. It clings evenly to the hot surface of the bomboloni and creates that sparkling, lightly sweet crust that is one of the defining characteristics of a classic Italian bomboloni.
Nutella — The star of the filling. Used straight from the jar at room temperature, it is thick enough to pipe cleanly but softens beautifully inside the warm dough into a silky, flowing molten center. One full jar is more than enough for a generous filling in every bomboloni.
Ingredients
Bomboloni Dough
- 310g all-purpose flour
- 120ml warm milk
- 1 medium egg
- 5g instant yeast
- 35g soft butter
- 1 tbsp sugar
- 1 tsp salt
- Neutral oil, for frying
For Rolling
- 90g fine granulated sugar
Filling
- 1 jar Nutella (450g)
Instructions
Make the dough. In a large bowl, combine the flour, sugar, salt, and instant yeast. Add the warm milk and egg and mix until a rough dough forms. Knead for 5 minutes until the dough starts to come together, then add the soft butter in small pieces, working each addition in fully before adding more. Continue kneading for a further 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
First rise. Shape the dough into a ball, place in a lightly oiled bowl, and cover with a clean kitchen towel or plastic wrap. Leave to rise in a warm place for 1 to 1.5 hours until doubled in size.
Shape the bomboloni. Once the dough has risen, divide it into 8 equal pieces and shape each piece into a ball weighing about 68 to 70g. Place each dough ball on a small square of baking paper, cover loosely, and leave to proof for a further 30 to 45 minutes until noticeably puffed. This makes it much easier to transfer the bomboloni into the hot oil without deflating or distorting their shape.
Heat the oil. Pour enough neutral oil into a deep pan to allow the bomboloni to float freely, at least 6 to 7 cm deep. Heat to 170°C to 175°C and maintain this temperature throughout frying using a kitchen thermometer.
Fry the bomboloni. Fry 2 to 3 at a time, carefully lowering them into the oil. Cook for 2 to 3 minutes per side until golden brown all over. Look for the pale equator line around the middle, this confirms the dough has cooked through. Remove with a slotted spoon and drain briefly on paper towel.
Roll in sugar. Immediately roll each hot bomboloni in the granulated sugar while the surface is still tacky, coating all sides evenly. Set aside on a tray.
Fill with Nutella. Once the bomboloni have cooled enough to handle but are still warm, fit a piping bag with a round nozzle and fill with Nutella. Insert the nozzle into the side of each bomboloni and pipe generously until you feel resistance. Serve immediately while still warm.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store unfilled bomboloni in an airtight container at room temperature for up to 1 day — they dry out quickly, so sooner is better. If already filled, refrigerate and eat within 24 hours.
Warm them in the oven at 160°C for 5–8 minutes until heated through — avoid the microwave, as it makes the dough rubbery. Re-roll in a little sugar if needed after reheating.
NUTELLA STUFFED BOMBOLONIS
Zutaten
Method
- In a large bowl, combine the flour, sugar, salt, and instant yeast. Add the warm milk and egg and mix until a rough dough forms. Knead for 5 minutes until the dough starts to come together, then add the soft butter in small pieces, working each addition in fully before adding more. Continue kneading for a further 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Shape the dough into a ball, place in a lightly oiled bowl, and cover with a clean kitchen towel or plastic wrap. Leave to rise in a warm place for 1 to 1.5 hours until doubled in size.
- Lightly flour a clean surface and roll the dough out to approximately 1.5 cm thickness. Use a round cutter or glass to cut out circles of about 7 to 8 cm in diameter. Place on a lightly floured tray, cover loosely, and leave to proof for a further 30 to 45 minutes until noticeably puffed.
- Pour enough neutral oil into a deep pan to allow the bomboloni to float freely — at least 6 to 7 cm deep. Heat to 170°C to 175°C and maintain this temperature throughout frying using a kitchen thermometer.
- Fry 2 to 3 at a time, carefully lowering them into the oil. Cook for 2 to 3 minutes per side until golden brown all over. Look for the pale equator line around the middle — this confirms the dough has cooked through. Remove with a slotted spoon and drain briefly on paper towel.
- Immediately roll each hot bomboloni in the granulated sugar while the surface is still tacky, coating all sides evenly. Set aside on a tray.
- Once the bomboloni have cooled enough to handle but are still warm, fit a piping bag with a round nozzle and fill with Nutella. Insert the nozzle into the side of each bomboloni and pipe generously until you feel resistance. Serve immediately while still warm.
Notizen
Notes
All-Purpose Flour (310g) — The base of the dough. All-purpose flour gives you the right balance of structure and tenderness for a bomboloni dough — strong enough to hold the shape during proofing and frying, but soft enough to produce a fine, light crumb. Warm Milk (120ml) — Warm milk activates the yeast and enriches the dough, contributing to the soft, tender texture and the slightly golden color of the fried bomboloni. Make sure it is warm but not hot — around 38°C to 45°C is ideal. Soft Butter (35g) — The butter is what makes this dough truly special. Worked in gradually while soft, it coats the gluten strands and creates an incredibly tender, almost brioche-like crumb without making the dough difficult to handle. Instant Yeast (5g) — Instant yeast can be added directly to the flour without proofing first, making the process simple and reliable. It gives the dough a consistent, even rise that results in a light, airy finished bomboloni. Egg (1 medium) — The egg adds richness, color, and structure to the dough. It contributes to the fine, even crumb of the finished bomboloni and helps the dough hold its round shape during frying. Sugar for Rolling (90g) — Fine granulated sugar is ideal for rolling. It clings evenly to the hot surface of the bomboloni and creates that sparkling, lightly sweet crust that is one of the defining characteristics of a classic Italian bomboloni. Nutella — The star of the filling. Used straight from the jar at room temperature, it is thick enough to pipe cleanly but softens beautifully inside the warm dough into a silky, flowing molten center. One full jar is more than enough for a generous filling in every bomboloni.Tried this recipe?
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THREE CHEESE MAC AND CHEESE
Zutaten
Kochutensilien
Method
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until it is still noticeably firm, about 2 minutes less than the package instructions. Drain and set aside. Do not rinse.
- In a wide, heavy-bottomed saucepan, melt the butter over medium heat. Once foaming, add the flour and stir constantly for about 1 minute until the mixture is golden and smells slightly nutty.
- Pour in the cooking cream and heavy cream gradually, whisking constantly to prevent lumps from forming. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring often, until it begins to thicken slightly.
- Reduce the heat to low. Add the grated Emmental, mozzarella, and gouda in batches, stirring between each addition until fully melted and the sauce is completely smooth and glossy.
- Add salt, pepper, curry, turmeric, paprika, and roasted chicken seasoning to taste. Stir well and taste again — the sauce should be bold and well-seasoned since the pasta will absorb and dilute the flavors slightly during baking.
- Add the drained pasta directly into the cheese sauce and stir until every piece is evenly coated. The mixture should look saucier than you expect at this point — that is correct.
- Pour the mac and cheese into a large baking dish and spread it out evenly. Cover tightly with aluminum foil.
- Place in a preheated oven at 180°C (355°F) and bake covered for 25 minutes until the sauce is bubbling around the edges and the pasta has absorbed the cream.
- Remove the foil and bake for a further 5 minutes until the top is lightly golden and the surface has a slight blister and color.
- Remove from the oven and allow to rest for 5 minutes before serving. Scoop generous portions directly from the dish and serve immediately.
