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Bomboloni mit Nuss-Nougat Füllung | Bake to the roots

Donuts with Hazelnut Chocolate Filling (Bomboloni)

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:20
  • Total Time: 03:30
  • Yield: 9 1x
  • Category: Donuts
  • Cuisine: Italy
  • Diet: Vegetarian

Description

The perfect sweet snack for all donut lovers out there: Italian Bomboloni with Hazelnut Chocolate Filling (Nutella). So good!


Ingredients

Scale

For the dough:
0.25 oz. (7g) active dry yeast
6.8 fl. oz. (200ml) milk, lukewarm
2 2/3 cups (350g) all-purpose flour
1/3 cup (65g) sugar
1 pinch of cardamom
2 medium egg yolks
1/2 tsp. vanilla extract
1.8 oz. (50g) butter, at room temperature
fat/oil for deep-frying

For the filling/coating:
34 tbsp. brown sugar
23 tbsp. confectioners’ sugar
5.3 oz. (150g) hazelnut chocolate spread


Instructions

1. Warm up the milk until hand warm (max. 104°F/40°C). Add about 1 tsp. of the sugar and the yeast and mix to combine. Let sit for about 10 minutes until the yeast has bubbled up a bit.

2. Add the flour, sugar, and cardamom to the bowl of a kitchen machine (with a dough hook) and mix to combine. Add the yeast milk, the egg yolks, and vanilla extract and knead for about 5-6 minutes – you will get a very soft and sticky dough. Add the soft butter in several batches and knead in. You might have to use a rubber spatula here and there to get the dough off the sides of the bowl. As soon as the butter has disappeared knead for another 10 minutes – the dough should have come off the sides collecting mostly around the dough hook. Transfer to a greased bowl, cover, and let rise in a warm place for about 2 hours or until doubled in size.

3. Transfer the dough to a lightly floured workspace and roll out/stretch it until it has a thickness of about 1 inch (2,5cm). Use a round pastry cutter (2.8 inches/7cm) to cut out circles – you should get at least 9 pieces (you might have to collect the leftover dough and reuse it). Place on a board lined with baking parchment, cover with a clean kitchen towel, and let rise once again for about 30 minutes.

4. Heat up a pot or deep-fryer with fat/oil to a temperature of about 340°F (170°C) – you need enough fat/oil so the donuts can swim freely. You should keep an eye on the temperature. If the fat/oil gets too hot the donuts will brown quickly while not being done inside – if the temperature is too low the dough will soak up more fat/oil and your result will be very greasy. Add the dough pieces to the pot or deep-fryer and fry them in small batches until nicely browned from both sides – about 4-5 minutes per batch. Take out with a slotted spoon and place on a piece of kitchen paper to get rid of some excess fat/oil.

5. Mix the brown sugar with confectioners’ sugar and roll the still warm donuts in it. Set aside.

6. Fill the hazelnut chocolate spread into a piping bag with a star tip. Cut a small cross into the top of each donut and pipe some hazelnut chocolate spread into the donuts. Serve asap – donuts do not stay fresh for a very long time, unfortunately ;)


Notes

Enjoy frying!