Ingredients:
For the Dough:
2 ½ cups (315g) all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
¼ cup (50g) granulated sugar
½ tsp salt
2 large eggs
½ cup (120ml) warm milk
3 tbsp (45g) unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon (optional, for a traditional Italian touch)
For Frying and Filling:
Vegetable oil (for deep frying)
½ cup granulated sugar (for coating)
Nutella (for filling)
Instructions:
1. Make the Dough:
In a bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl (or stand mixer), combine flour, sugar, salt, eggs, vanilla, lemon zest, and the yeast mixture.
Knead until a soft dough forms. Add butter gradually, kneading until the dough is smooth and elastic (about 8–10 minutes).
Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
2. Shape the Bomboloni:
Roll out the dough on a floured surface to about ½ inch thick.
Cut out rounds using a 2½ to 3-inch cutter.
Place on a parchment-lined tray, cover lightly, and let rise again for 30–45 minutes.
3. Fry the Doughnuts:
Heat oil in a deep pot to 350°F (175°C).
Fry a few bomboloni at a time, turning until golden on both sides (about 2 minutes per side).
Drain on paper towels, then roll in granulated sugar while warm.
4. Fill with Nutella:
Once slightly cooled, poke a hole in the side of each bombolone with a knife or skewer.
Use a piping bag fitted with a round tip to fill generously with Nutella.
Leave a Comment