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Bomboloni - Nutella-filled doughnuts
Bomboloni - Nutella-filled doughnuts
Italian
Dessert
Over 2 hours
Sweet
Easy
Serves
10 doughnuts 25g each

These Italian Donuts, better known locally as a Bomboloni, are made with a soft yeast dough, fried, rolled in sugar then filled with your favourite pastry cream filling. Here Nutella is used for all the chocoholics out there. Served for breakfast, as a snack or just about anytime you want.

Recipe courtesy of
Ingredients
  • 500gr Strong Bread Flour
  • 400ml Water 
  • 50gr Fresh Yeast
  • 200gr Unsalted batter
  • 10gr Salt
  • 2 Egg Yolks
  • 1 Whole Eggs
  • 50ml condensed milk 
  • 50gr sugar
  • 1 tsp of vanilla essence
  • 5gr of orange zest
  • 5gr of lemon zest 
  • Seed Oil for frying (Sunflower, for example)
  • 100gr Nutella (10gr per doughnut)
Method
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Method
  1. Start by mixing water, eggs and the egg yolk for 1 minute with a mixer. In a separate bowl, mix milk, sugar, vanilla essence, orange zest, lemon zest and yeast together. Now add this to the egg-mixture and mix for 1 minute. Add salt and mix for another minute. Slowly add half the flour and incorporate fully. Once incorporated, add softened butter and mix for 2 minutes. Add the rest of the flour slowly and mix for 10 minutes.
  2. Once the dough is silky and smooth, cover with a tea towel and prove for 2 hours at room temperature. Once proved, roll out the dough to 1cm thickness and rest for 45mins at room temperature. Cut into 20gr pieces and roll into doughnuts.
  3. Fry at 180 degrees for 4 – 5 minutes in fresh oil until golden brown and keep turning them so that the whole surface gets lots of colour. Once fried, put them on a cooling rack lined with kitchen paper to absorb excess oil. Either toss in sugar or dust with icing sugar.
  4. Poke a small hole into each Bombolone and use a piping bag to fill the doughnut with about 10gr of Nutella. Don’t overfill and slightly seal with your hands when done. Enjoy!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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