Nutella Bombolini Recipe

Activate yeast

In a small bowl combine the warm water (should be about 100–110°F / 38–43°C) and 1 teaspoon of the granulated sugar from the recipe. Sprinkle the instant dry yeast over the water, stir briefly, and let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start with fresh yeast.

Warm milk and mix

Warm the milk to about 100–110°F (microwave briefly or warm on stovetop). In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl if mixing by hand), combine 2 cups of the flour, remaining granulated sugar, and salt. Add the warm milk, activated yeast (including any liquid), eggs, and vanilla. Mix on low just to combine, about 1–2 minutes.

Form dough

Switch to the dough hook (if using stand mixer). Add remaining flour 1/2 cup at a time and mix on medium-low until the dough begins to pull away from the sides, about 4–6 minutes. Add the softened butter in 1 tablespoon increments, allowing each to incorporate before adding the next. Continue to knead until the dough is smooth, elastic, and slightly tacky but not sticky, about 6–8 more minutes. Total flour used should be about 3–3.5 cups depending on humidity—adjust slightly if dough is too sticky or too dry.

First rise

Lightly oil a large bowl and transfer the dough to it, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape bombolini

Punch down the risen dough and turn onto a lightly floured surface. Roll into a ¾-inch (2 cm) thick rectangle. Using a 2.5 inch (6 cm) round cutter, cut circles. Re-roll scraps and cut until dough is used. Place rounds on a lightly floured baking sheet, cover with a towel, and let rest/proof for 30–40 minutes until puffy.

Heat oil

Pour oil into a deep heavy pot to a depth of 2–3 inches (about 3–4 cups depending on pot). Heat over medium to medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of dough—bubbles should form steadily and the dough should sizzle but not brown instantly.

Fry bombolini

Carefully slide 3–4 bombolini (do not overcrowd) into the hot oil. Fry, turning once, until golden brown on both sides, about 1.5–2 minutes per side (total 3–4 minutes). Use a slotted spoon to transfer to a wire rack set over a tray to drain briefly, then roll warm bombolini in powdered sugar to coat evenly. Repeat with remaining dough, keeping finished bombolini warm in a low oven (200°F / 95°C) on a tray if desired.

Fill with Nutella

Spoon the Nutella into a piping bag fitted with a 3/8-inch (1 cm) plain tip (or use a squeeze bottle). For ease, soften Nutella slightly by microwaving for 10–15 seconds so it's pipeable but not hot. Insert the tip into the side of each warm bombolino and squeeze about 1–1.5 tablespoons of Nutella into each until you feel slight resistance and the dough swells. Alternatively, insert the tip into the top and fill. Wipe any excess from the exterior with a damp paper towel.

Dust or glaze

After filling, dust additional powdered sugar over the bombolini. If using the optional glaze, whisk confectioners' sugar with milk and vanilla until smooth. Dip the top of each bombolino briefly into the glaze and place back on the rack to set for a few minutes before serving.