Soft, fragrant, and irresistibly delicious: Nutella bomboloni are one of those treats that are impossible to resist. Soft fried brioche, still warm, that burst with a creamy Nutella heart at the first bite. Perfect for a special breakfast or a homemade pastry-like snack, they are easy to make either by hand or with a stand mixer, yielding a result that everyone loves.
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 bomboloni
- 2 cups all-purpose flour
- 2 cups bread flour
- 7 oz milk
- 1/2 cup sugar
- 3.5 oz butter (at room temperature)
- 1 egg
- 0.21 oz fresh yeast
- 1 packet vanillin
- as needed sunflower oil
- as needed Nutella®
- powdered sugar
Tools
- Rolling Pin
- Biscuit Cutter 5-6 cm diameter
- Frying Pan
- Piping Bag
Preparation
To prepare the bomboloni, start by taking a large bowl and pour in the two sifted flours along with the sugar and vanillin. Mix, then add the butter in chunks and start kneading, allowing the butter to slightly incorporate into the powders.
Add the egg and let it incorporate. At this point, crumble the yeast in the center and pour in the warm milk in a stream while continuing to knead.
Work the dough until you get a smooth and homogeneous mixture. Form a ball, place it in the bowl, cover with a cloth, and let it rise for at least 2 hours, or until it doubles in volume.After the rising time, transfer the dough onto a lightly floured work surface.
With the help of a rolling pin, roll it out to a thickness of about 0.39 inch. Use a biscuit cutter to cut out discs; with this amount, you should get about 10.
Place them on a lightly floured surface, cover with a cloth, and let them rise for about an hour.After the time has passed, take a deep pan or a pot and fill it with oil. Turn on the high heat and let it warm up. If you have a thermometer, the ideal oil temperature should be between 320°F and 329°F.
At this point, lower the heat, take the now doubled discs and immerse them in the hot oil. I fry two at a time in a pot with a diameter of 7.87 inches, so they have enough space and the oil temperature remains constant.
After about 4 minutes, turn them over and let them cook for the same time on the other side as well. Drain them with a slotted spoon or a slotted ladle and place them on a plate lined with kitchen paper to remove excess oil.
Once cool, proceed to fill them.Take a piping bag with a smooth metal nozzle and fill it with Nutella, then close it and take a bombolone. With the nozzle, make a hole by pressing on the center of the bombolone’s surface, entering about 0.39 inch, no more.
At this point, fill by pressing gently until you feel slight resistance from inside: this will be the signal that the brioche is well filled.
Sprinkle with powdered sugar and your Nutella bomboloni are ready to serve.
Tips and Preservation
I recommend changing the kitchen paper at least twice to absorb all excess oil.
Bomboloni should always be filled and consumed completely cold.
Nutella bomboloni can be stored under a glass dome for 2-3 days.
