Nutella Stuffed Bomboloni
Before I went to Italy I was most excited about the pizza, pasta and sun! I was not expecting the pastries to be so good! These little bombs are essentially Italian style sugar doughnuts filled with Nutella. I have made mini ones here so you can shove the whole thing in your mouth, getting the benefit of the chewy soft sugary fried doughnut and Nutella all in one go! You could also fill these with ganache or raspberry coulis but are also just as good on their own.
Ingredients
2 cups flour
2 medium eggs
3 Tbsp butter, softened
¼ cup caster sugar
¼ cup milk
½ tsp vanilla
1 ¼ tsp yeast
¼ tsp salt
1 cup sugar for rolling bomboloni
1 lt sunflower or canola oil for frying
1 cup Nutella
Prep It
Warm milk until luke-warm and combine in the bowl of a stand mixer with yeast. Set aside for about 10 minutes, until foamy. Once yeast is foamy add eggs, butter, vanilla, salt and first measure of sugar and lightly whisk. Add flour and using the dough hook attachment, mix with stand mixer on low speed for about 10 minutes, until smooth and shiny. Alternatively kneed by hand.
Remove from bowl, lightly grease bowl and return dough. Cover and leave in a warm spot for about 2 hours, or until doubled in size. Alternatively, Cover and place in the fridge to prove overnight.
Line a flat tray with baking paper to prove doughnuts. When dough has doubled in size, place dough on a lightly floured surface and roll out into a 1.5cm thick rectangle.
Use a round cutter to cut out doughnuts, placing each doughnut on your prepared tray about 3cm apart.
Lightly cover with clingfilm and leave to prove for about 2 hours, until tripled in size.
Cook It
Place sugar in a medium bowl and set aside for cooked doughnuts.
Use kitchen scissors to cut the paper around bomboloni so you can easily lift the doughnuts up individually by the paper. Doing this means you wont dent the doughnuts and loose any air, resulting in perfect round doughnuts.
Place oil in a large pot. Heat on a medium heat, until a wooden spoon handle placed into the oil bubbles or a temperature thermometer reaches 375°F or 190°C.
Pick doughnuts up one at a time by the paper and place the doughnut and paper into the oil. Use heat-proof tongs to remove the paper and discard. Cook doughnuts in batches for 1-2 minutes each side, until golden, puffed and cooked through.
When cooked immediately transfer to the sugar and toss to coat. Remove from sugar and set aside on a plate or tray to cool.
Fill It
When doughnuts are cooled pierce them in the side with a small sharp knife to create a hole.
Fill a piping bag fitted with a small tip nozzle with Nutella. Pipe Nutella into doughnuts ensuring a wee bit of Nutella escapes out the top.
Serve with hot espresso for afternoon tea! (or any time really).