Bomboloni with Nutella

EVERYONE HAS A PRICE…MINE IS CLEARLY CHOCLATE!! DID YOU EVER NOTICE THERE’S NO RECIPE FOR LEFTOVER CHOCOLATE?? 😬

 These Italian Donuts better known as a Bomboloni will seriously blow your mind. Imagine the softest, puffiest yeast donut of your life, then roll it in a ton of sugar. THEN poke a hole and fill it with gooey Nutella!! These are insane you guys!! I have lots of videos showing you exactly how to make these, which is on my highlights on Instagram. Making them at home wasn’t as difficult as I thought.

Have you ever made a donut recipe at home? From-scratch donuts can be a little intimidating, but it’s so fun and definitely a project you should try at least once.

If only I was good at writing poems…

I’d write one for this donut.

The day I made these, I got run over by a human stampede, hoovering the donuts off of the plate.  It’s nothing short of a miracle, that I come out of it unharmed. The attack was followed by screams and swoons and oooohs and ahhhhs.  Puffs of powdered sugar flying in the air, and drops of Nutella here and there.  It was a messy and chaotic event, but I loved every bit of it.

I mean…who can deny the power of Nutella?!  My kids for one, have fallen victim to its witchcraft since they were babies, and i have celebrated their infatuation with it, through numerous recipes around it.

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Serve for breakfast and snack or just about anytime you want.

The direct translation means Bomb, which is actually the shape of these donuts. Parts of Italy they are often called Bomba / Bombe.

In Italy they are usually filled with a simple Pastry Cream. Or as my kids choose a Nutella filled Bomboloni.

It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.

Ingredients

  • 4 cups of All Purpose Flour

  • 1/2 tsp of Salt

  • 1/4 cup of Granulated Sugar

  • 1 cup of Milk, warmed up to about 110 degrees…use a candy thermometer

  • 2-1/4 tsp of Active Dry Yeast

  • 1/4 cup of Unsalted Butter, softened at room temperature

  • 2 Eggs

  • 2 tsp of Vanilla Extract

  • Granulated Sugar

  • Nutella

Preparation

  • 1) Sprinkle the yeast and one teaspoon of sugar over the warm milk, give it a gentle stir and set aside to activate.

  • 2) Add the flour, sugar, salt and vanilla to the bowl of a standing mixer fitted with a paddle attachment. Once the yeast is ready, add it to the flour mixture along with the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together.

  • 3) Roll out the dough onto a floured surface to about 1/2 inch thick, cut out your donuts using a 3” biscuit cutter then place them on a lightly floured baking sheet (keep them a couple of inches apart from each other) sprinkle a little flour on top, cover with a lint free kitchen towel and place them somewhere warm to rise for about an hour and a half.  

  • 4) Preheat some vegetable oil in a heavy duty pan (fill the pan only half way up the side with the oil) to 350 degrees, fry the donuts until golden brown on both sides, then drain them on a paper towel lined baking sheet, dredge them in granulated sugar and finally fill them with nutella using a piping bag fitted with a star tip.  

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