Nutella Stuffed Bomboloni

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.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 2 servings

Calories: 2,661 kcal per serving

Ingredients

310 grams - all-purpose flour
120 milliliters - warm milk
1 - egg
5 grams - instant yeast
35 grams - soft butter
1 tbsp - sugar
1 tsp - salt
neutral oil
90 grams - fine granulated sugar
1 jar - Nutella

Instructions

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.

Nutrition