Imagine waking up to the smell of freshly fried doughnuts, their golden crust dusted with powdered sugar, and filled with creamy, rich Nutella. Bomboloni, often referred to as the Italian version of doughnuts, are a beloved treat in Italy, commonly enjoyed during breakfast or as a mid-afternoon indulgence. These pillowy delights are especially popular in Tuscany and Emilia-Romagna, where pastry shops showcase variations filled with custard, jam, or chocolate here’s how to make them.
Bomboloni (Italian Doughnuts) with Nutella Filling
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup butter, softened
- 3 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup Nutella (for filling)
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting
Instructions:
- Prepare the dough: In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy. In a larger bowl, combine sugar, flour, and salt. Add the yeast mixture, butter, and eggs. Mix into a dough, then knead for 10-15 minutes until smooth and elastic. Cover and let rise for 1-2 hours, until doubled in size.
- Shape the doughnuts: After the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Use a round cutter to shape the doughnuts, then place them on a floured surface. Let them rise for another 30 minutes.
- Fry the bomboloni: Heat oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches, about 2 minutes per side, until golden brown. Remove them and drain on paper towels.
- Fill and dust: Using a piping bag, fill each doughnut with Nutella. Dust generously with powdered sugar before serving.