Nutella Stuffed Bomboloni

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.