NUTELLA STUFFED BOMBOLONIS

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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.

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Vorbereitungszeit 20

Zubereitungszeit 20

Rise time 1 30

Gesamtzeit 2 30

Portionen: 2

Gericht: Dessert

Küche: Italian

Ingredients Method Notes

Zutaten

Bomboloni Dough

310 g all-purpose flour
120 ml warm milk
1 medium egg
5 g instant yeast
35 g soft butter
1 tbsp sugar
1 tsp salt
Neutral oil for frying

For Rolling

90 g fine granulated sugar

Filling

1 jar Nutella (450g)

Method

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

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.

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.

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.

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