Finally, I tried and, most importantly, enjoyed the famous baked krapfen with Nutella! A soft, delicious, and fragrant dessert, perfect for those who don’t want to fry but still want to prepare an ideal dessert from breakfast to snack time! I’ll explain, step by step, the entire process. You can use sourdough or fresh yeast to prepare the baked bomboloni with hazelnut cream. You can, of course, also fry the krapfen with hazelnut cream: you will fill them once cooked and passed in sugar, while they are still nice and hot.
We will prepare pan brioche together, and I will explain the step-by-step procedure, so you don’t miss any key steps of this recipe. I’ll try to add the video recipe as soon as possible, so you can also follow the step-by-step preparation of the Nutella baked bomboloni recipe.
I love making pan brioche, indeed on the blog you will find many recipes. Here below, I highlight my favorites: I think of the pan brioche with chocolate chips or pan brioche with Nutella. Let’s not forget the most fragrant one, which I still remember for how soft it turned out: the pan brioche with elderflowers. Also, remember that there is an Easter recipe on the blog: the Colomba pan brioche with Nutella! Each link below is clickable and will take you directly to the recipe you choose to read.
I remind you that I am waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
Let’s move on to today’s recipe: the baked krapfen with Nutella!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All Seasons
- Energy 190.68 (Kcal)
- Carbohydrates 30.88 (g) of which sugars 7.54 (g)
- Proteins 5.87 (g)
- Fat 5.22 (g) of which saturated 3.36 (g)of which unsaturated 1.53 (g)
- Fibers 1.07 (g)
- Sodium 90.21 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 15 baked krapfen:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Manitoba flour
- 0.35 oz fresh yeast
- 1/3 cup sugar
- 2 eggs (at room temperature)
- 1 vial vanilla
- 3 1/2 tbsp butter (at room temperature)
- 0.5 tsp salt
- 3/4 cup milk (at room temperature)
- 1/4 cup water (at room temperature)
- 2 tbsp lemon juice (optional)
- as needed powdered sugar
- as needed Nutella® (to fill the krapfen)
Tools for preparing baked krapfen with Nutella or filled bomboloni
- 1 Stand Mixer
- 1 Pastry Board
- 1 Oven
- 2 Baking Sheets
- 2 Parchment Paper
- 2 Dish Towels
- 1 Spoon
- 1 Silicone Rolling Pin
- 1 Cookie Cutter
- 1 Knife
- 1 Cooling Rack
- 1 Sugar Sifter
Steps for the baked krapfen with Nutella recipe
Let’s take the stand mixer and start creating the dough for the krapfen. Pour the water and milk, both at room temperature, into the bowl, crumble the fresh yeast, and add the sugar. Start the machine and let it work until the yeast has dissolved. Then add the eggs at room temperature, the two flours, the vial of vanilla, and the tablespoons of lemon juice. Let it work for at least 10 minutes.
Once the ingredients are well mixed and before the dough completely clings to the leaf hook, we can proceed by adding the butter in pieces, softened at room temperature, to facilitate absorption. Let the mixer work for ten minutes. Then create a ball after making a few folds on a lightly floured pastry board.
If you prepare the pan brioche dough by hand, you should follow this procedure: create the well with the dry ingredients and then add the liquids, working everything until you get a beautiful smooth ball.
Now leave the pan brioche dough for krapfen in the bowl covered with a cloth. It will need to rise for 3 hours before proceeding. Once this time has passed, we can dedicate ourselves to the actual preparation of this round and delicious dessert.
On a floured work surface, roll out the dough with a rolling pin to a thickness of about 3/4 inch. Prepare the baking sheets nearby and place a parchment paper on each. To create the krapfen, I used a cookie cutter; otherwise, a small round mold will be enough. Cut out the bomboloni and, as you go, place them on the baking sheets. Now they will need to rest for another hour, always covered with the dish towels.
After the last hour of rising, we can proceed with the baking of the krapfen. Turn on the oven on static mode at 350°F and start baking one baking sheet at a time for about 15-20 minutes.
Do not move away from the oven, because we need to check that they become nicely puffed and golden, but without drying out too much externally. The second batch will be, obviously, faster, since the oven is already well heated. The cooking time, in my case, was about 15 minutes: they were indeed nicely golden and puffed.
Transfer the baked bomboloni to a cooling rack, so they can cool without absorbing additional heat from the baking sheets. Once the krapfen have cooled, you can fill them as you like. In my case, as always, Nutella won! A nice sprinkle of powdered sugar and the most delicious dessert in the world is ready to be served at the table!
If you want to fry, proceed as follows: pour plenty of sunflower seed oil or peanut oil into a frying pan and bring the oil to temperature. Cook a maximum of two bomboloni at a time so you can control the cooking and turn them easily. After draining them from the oil, quickly pass them in sugar and let them cool on a sheet of frying paper. After about 30 minutes, you can proceed with cutting and filling them or insert the cream or Nutella inside using a pastry bag.
All that’s left is to wish you a good appetite and remind you that I’m waiting for you every day here on my blog with many easy, quick, and delicious recipes like this one!
Tips, variations, and storage of baked krapfen with Nutella
Tips: where indicated, ingredients should be at room temperature to facilitate the work of kneading the pan brioche. Add one piece of butter at a time before adding the remaining indicated dose. Check the cooking times to avoid ending up with krapfen that are too cooked or undercooked, internally and externally. For any questions, write an email to [email protected] or through the chat of one of the social networks linked to the blog.
Variations: if you don’t have the vanilla vial, you can use a vanilla packet or vanilla bean seeds, extraordinarily fragrant and suitable for this dessert. If you don’t want to use butter, you can replace it with the same dose of seed oil, preferably sunflower or peanut oil.
Storage of baked krapfen: you can store the bomboloni filled with hazelnut cream in a cake container with a lid for a couple of days. They will remain soft and delicious as freshly baked. I recommend not filling them if you won’t consume them right away and not dusting them with powdered sugar, which would inevitably be absorbed by the krapfen.
