Bomboloni alla Nutella

Bomboloni alla Nutella

Breakfast: Morning, Noon & Night
Danielle Wood

These very tempting Italian doughnuts are filled with Nutella, though they are just as good with jam or vanilla crème. Try including nuts for some added crunch.


Quantity Ingredient
150ml whole milk
15g fast-action yeast
420g plain flour, plus extra for dusting
80g caster sugar
2 eggs
1 lemon, zested
pinch salt
65g unsalted butter, at room temperature
400g nutella
1.5 litres vegetable oil, for frying
icing sugar, to serve


  1. Pour the milk into a small mixing bowl, add the yeast and gently stir, then set aside.
  2. Put the flour, caster sugar, 1 whole egg and 1 egg yolk (keep the white for later), lemon zest and a pinch of salt into a large mixing bowl. Pour in the milk mixture and mix it in to form a dough.
  3. Use a dough hook or knead by hand for 8–10 minutes until the dough is soft and supple. Add the butter and knead for another 8–10 minutes. Cover the bowl with a damp tea towel and leave for 2 hours to rise until it doubles in size.
  4. Knead the dough again for 8–10 minutes and then roll it out to 5 mm thick on a floured work surface. You might find the dough quite elastic and therefore difficult to roll out, but persist with your rolling pin. Use a 5 cm biscuit cutter to cut your dough into 50 circles. Spoon 1 teaspoon of Nutella on to a circle (use another spoon to scrape the Nutella off the teaspoon) and brush the edges with some of the beaten egg white you reserved earlier. Place another circle on top and gently push down around the edges to seal. Repeat this for the remaining circles to make 25 doughnuts. Leave to rest for around 10 minutes.
  5. Meanwhile, heat the oil in a large saucepan to approximately 180°C. Use a slotted spoon to carefully place 3 bomboloni in the oil – cook no more than 3 at a time. Fry for 1 minute; they will puff up and turn a golden colour. Turn the bomboloni over with a spoon and fry the other side for another minute or until browned. Remove with the slotted spoon and drain on some kitchen towel. Continue frying the remaining bomboloni.
  6. Use a sieve to dust the finished bomboloni with icing sugar. Buon Appetito.
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