Italian bomboloni are basically Italian donuts stuffed with Nutella. Usually like around Naples when you’re going to a bar if you like bars and things like that to get coffee, you’ll find these either stuffed with Nutella or with like cream like custard. I’m going to show you how to make them with Nutella today but maybe in the future, I’ll show you how to stuff them with custard. They’re so good and they’re so easy and the list of ingredients is not very long but it just makes the best donut ever!
3 cups of all-purpose flour
2¼ tsp fast-acting dry yeast
2 tsp salt
1/4 cup granulated sugar, plus more for coating
1/2 stick (4 tablespoons) butter, softened
1 teaspoon vanilla extract
1 lemon, zested
3/4 cup whole milk
2 eggs, lightly beaten
Vegetable oil, for frying
Nutella-Chocolate or hazelnut spread, jam or pastry cream, for filling
1 ) In a stand mixer, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter, and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it’s smooth and elastic but still quite sticky.
2 ) Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
3 ) Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow rising for another hour.
4 ) Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered
5 ) Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.