Recipe of Perfect Donuts fillled with Nutella (aka Bomboloni)

Donuts fillled with Nutella (aka Bomboloni) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

These Bombolonis are coated in cinnamon sugar and are filled with a Nutella Ganache. I recently got a deep fat fryer and I wanted to test it out.

Here is the best “Donuts fillled with Nutella (aka Bomboloni)" recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Donuts fillled with Nutella (aka Bomboloni)

1. Prepare 4 cups of All Purpose Flour.
2. Prepare 1/4 cup of Granulated Sugar.
3. You need 1 cup of Milk, warmed up to about 110 degrees.
4. Prepare 2-1/4 tsp of Active Dry Yeast.
5. You need 1/4 cup of Unsalted Butter, softened at room temperature.
6. You need 2 of Eggs.
7. You need 1 Envelope of Vanillina or 2 tsp of Vanilla Extract.
8. Take of Granulated Sugar.
9. Take of Nutella.

How can I even begin to explain the wonderfulness that is a fresh Nutella filled Bomboloni… well to me they are little fried pockets of heaven.Bomboloni aka Bombe are Italian filled doughnuts (similar to the Berliner, krafne, etc.) and are eaten as a dessert.The recipe is primarily from the Tuscany area but with many variations up an down.These little "doughnut bombs" of Nutella are perfect to share with family and friends!

Donuts fillled with Nutella (aka Bomboloni) instructions

1. Sprinkle the yeast and one teaspoon of sugar over the warm milk, give it a gentle stir and set aside to activate. Add the flour, sugar, salt and vanilla to the bowl of a standing mixer fitted with a paddle attachment, once the yeast is ready, add it to the flour mixture along with the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together..
2. Roll out the dough onto a floured surface to about 1/2 inch thick, cut out your donuts using a 3” biscuit cutter then place them on a lightly floured baking sheet (keep them a couple of inches apart from each other) sprinkle a little flour on top, cover with a lint free kitchen towel and place them somewhere warm to rise for about an hour and a half..
3. Preheat some vegetable oil in a heavy duty pan (fill the pan only half way up the side with the oil) to 350 degrees, fry the donuts until golden brown on both sides, then drain them on a paper towel lined baking sheet, dredge them in granulated sugar and finally fill them with nutella using a piping bag fitted with a star tip..

Here Nutella is used for all the chocoholics out there.My first experience with eating a Bomboloni was an evening out with friends.It all started out as a walk along the boardwalk and then a delicious experience with a soft donut, that was filled with a creamy vanilla pastry cream.

I first enjoyed these tender doughnuts on the beach in Southern Italy as they were being fried on the spot and then filled with Nutella.Recipe provided by Chef and Cookbook Author Emily Richards.Bombolini alla Nutella fatti in casa.We recently cashed in on a BlackBoard Eats deal at Mozzeria, an Italian restaurant in the Mission run by a deaf couple and a mostly deaf staff (a fun tidbit).The prix fixe menu had only one dessert to choose from: bombolini.