Nutella Bomboloni | Mini Stuffed Donuts!

Today (February 5th) is apparently WORLD NUTELLA DAY! Well, that had me thinking of my favourite way to eat Nutella, and that would have to be in my homemade Bomboloni, or filled Italian donuts (Canadian spelling – doughnuts). I have made this recipe quite a few times, and I feel like I have really perfected it. I only slightly altered my original bomboloni recipe by adding a touch more butter and 1 more egg yolk to make these truly soft and delicious, yet they still hold their beautiful little round shape. I have found the addition of these ingredients to be great when it comes to making mini Bomboloni like the ones we will be making. Mini donuts are a real crowd pleaser, and great for family events (they were a hit at Christmas). The best part about these donuts are that you don’t have to worry about making a filling, as the ultimate filling has already been made, and it’s right in that Nutella jar! Do not be intimidated by making dough, it’s easier than you think. You can watch me make the Pumpkin Spice Bombolini HERE until I film a recipe for these ones – the steps are basically the same, I just use a larger cutter in that video! So without further ado, here is the recipe for these delicious little donuts that are surprisingly easy to make!

Photo 2018-09-06, 3 42 37 PM

Bomboloni Dough Ingredients:
1 Tbsp Sugar
3/4 Cup Milk *Warm (35 Degrees Celsius)
2 + 1/4 Tsp Active Dry Yeast

4 Cups All-Purpose Flour (+extra for dusting)
2 Large Eggs
1 Egg Yolk
1/4 Cup Sugar
1/2 Tbsp Rum (or Rum Extract)
1/2 Tbsp Vanilla Extract
1 Tsp Salt
1/3 Cup of Butter + 1 Tbsp (90g) *Room Temperature *Cut into Chunks or Cubes

*All Ingredients should be Room Temperature*

Bomboloni Dough Instructions:
– Warm the Milk in a small or medium bowl for about 30 seconds in the microwave (you can do this in a saucepan on the stove if you prefer, but it must 30 to 40 Degrees Celsius (not hotter or colder, or else the yeast will not activate).
– Once warm, add the 1 Tbsp of Sugar, give it a stir, and then add the 2 + 1/4 Tsp of Active Dry Yeast, give that a little stir, and leave it in a warm place for 10 minutes – I usually leave this in the microwave.
– While the yeast is proofing, add the Flour, Sugar, and Salt, and give that a stir in the stand mixer. In a separate bowl, add the eggs, yolk, and extracts, give them a mix, and then add to the flour mix
– Once the yeast has bubbled (after the 10 minutes), add this to a stand mixer with the dough-hook attachment (if the yeast hasn’t bubbled/proofed, you will need to make it again). Mix everything (but not the butter, yet) for about 3 minutes on a low to medium speed.
– At this stage, slowly add in the chunks of room temperature Butter. You can increase the speed a bit and let this mixture go (for around 3 minutes or until everything looks combined).
– Once all the butter has combined, you can mix for an additional 2 minutes or until the dough is looking formed, and ball-like.
– Transfer this dough to a large, clean bowl, and cover this with plastic wrap, and a cloth on top. Leave this dough for about 2 hours in a warm spot (again, I usually leave this in the microwave or near the stove, as those are the warm spots in my house). During this time the dough will increase in size.

*If you would like to refrigerate this dough to fry the next day for example, after the 2 hour rise, punch it down, recover with plastic wrap, and place in the fridge overnight or up to 24 hours. Then follow the next steps as you would…*

– After the 2 hours, bring out this risen dough and lay it on a lightly floured surface. Work the dough for a few seconds with your hands and form into a round mound or ball of sorts. Lightly flour the top, and with a rolling pin begin to roll out the dough. You want to roll the dough to be about 1 inch thick.
– Prepare a large pan with high enough walls (or two if you need) lined with parchment paper. Begin to cut out circles in your dough. These circles should be about 2 inches in diameter. Lay these dough disks onto the parchment paper lined baking sheet (you will get about 20 to 24 doughnuts out of this dough.
– Once you have all of your donuts cut out and onto the sheet (you may need to re-roll your dough scraps once to cut out more circles), you can cover the top with plastic wrap, and let rise once more for about 30 minutes or more. Be sure to let these rise in a warm spot! I like to proof my oven by pre-heating it for only a few minutes and then turning it off, so that it is nice and warm in there (but not warm enough to cook anything).

I have also made this recipe using a 3 inch round cutter for large Bomboloni. The fry time is the exact same, but they are bigger, therefore you can only fry around 2 at a time.

Photo 2018-09-06, 10 26 22 AM

*During this wait time you can prep your “fry station”, and prepare the sugar*

– You will need about 1 cup or so of sugar. I use regular white sugar to coat these bombolini in. Set that aside in a small/medium bowl.
– Heat a medium to large pan with oil (I use vegetable oil, as much to fill the pan about 1/3 to 1/2 of the way up). A digital thermometer is important when frying because we want our oil to be around 165-170 Degrees Celsius (give or take a few degrees).
-While the oil is getting hot, prepare a pan with paper towels or napkins to place the cooked doughnuts on after frying. You also need that sugar nearby to place the doughnuts in shortly after. You will also need something to scoop out the Bomboloni from the fryer with. As well, you will need a final pan or plate to lay the sugary doughnuts on.
Once your oil has reached 165 Degrees (you will need to likely keep your stove on the lowest notch at this point), you can begin frying the dough after their 30 minute (or more) rise time!

*Back to the Bomboloni…*

– Remove the plastic wrap, and begin by placing about 4 circular donuts into the fryer (I usually fry 4 at a time so that my oil temperature does not drop too quickly). You will need to fry these Bomboloni for about 3 minutes per side or until golden brown.
– After the batch is done frying, place on paper towels, place the next batch of donuts in the fryer. Once the new batch is in, you can take the still warm bomboloni and toss them into the sugar, and then set on a new plate or pan to cool. Continue doing this until all of your bomboloni are fried. Ta-Da!

Now that they are cooled off, it’s time for the filling.

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– I usually fill these bomboloni from the side, but you can fill right from the top-centre as well. Either way, you will need to first make a small opening. You can use the back of a wooden spoon, or in my case, a chopstick, and make an opening. I make an incision about 1/2 way into the doughnut, careful not to pierce through. You do want to make sure you have enough room in there for lots of filling!
– Fill a piping bag up with Nutella. It is very thick, so spoon it in and cut off the tip, about 1/2 inch thick – you want it to be small enough to fit into the donuts.
– Then take your piping bag filled with Nutella, and pipe until the bombe feels filled and comes out slightly. Continue doing this for every donut. Now you are done!

I have filmed this exact recipe like I said earlier (except in this case, not only did I fill these with Nutella instead of pumpkin spice filling, but I also added a touch more butter, and 1 extra egg yolk to the batter), so you can check that video out HERE. The bomboloni were a large size, rather than these mini ones, but all of the steps are the exact same, so that is a great video to watch until I get around to filming this one, which I will SOON!

Photo 2018-09-06, 3 41 29 PM

Thanks so much & I hope you enjoy this recipe as I really love making and especially eating these! They are so addictive, I often find myself eating a few of these before I even get a chance to fill them!

– Lisa (@LaDolceLisa)
Check out my YouTube Channel 

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