Dessert: Italy – Tuscany – Bomboloni al Nutella (Nutella‑filled Italian fried doughnuts)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 tbsp (45 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/2 cup (120 ml) warm whole milk (about 110°F / 43°C)
- 2 large eggs
- 4 tbsp (60 g) unsalted butter, softened
- Vegetable oil for frying (enough for 2 in / 5 cm depth; about 4 cups / 960 ml)
- 3/4 cup (240 g) Nutella (for filling)
- 1/2 cup (60 g) powdered sugar for dusting

Instructions

1. In a small bowl dissolve yeast in warm milk with 1 tsp (5 g) sugar; let sit 5–10 minutes until foamy.  
2. In a mixing bowl combine flour, remaining sugar and salt. Add yeast mixture, eggs and softened butter; mix and knead (by stand mixer or by hand) until smooth and elastic, about 8–10 minutes.  
3. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1 1/2 hours.  
4. Turn dough onto a lightly floured surface, divide into 8 equal pieces and shape into smooth balls. Place on a baking sheet, cover, and let proof 30–45 minutes until puffy.  
5. Heat oil in a deep pot to 350°F (175°C). Fry dough balls 2–3 at a time for about 2–3 minutes per side until golden brown. Drain on paper towels.  
6. Fit a piping bag with a long narrow tip, fill with Nutella, insert tip into each warm bombolone and pipe in ~1–2 tbsp (15–30 g) Nutella. Roll in powdered sugar and serve warm.