Nutella Bombolini Recipe

Activate yeast

In a small bowl combine warm water (about 95–105°F / 35–40°C) and 1 tsp sugar from the measured amount. Sprinkle active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Warm milk and melt butter

In a small saucepan, warm the milk until lukewarm (about 100°F / 38°C). Add the unsalted butter to the warm milk to melt. Remove from heat and let cool slightly until warm but not hot.

Combine wet ingredients

In the bowl of a stand mixer (or a large mixing bowl), whisk together the warm milk-butter mixture, remaining granulated sugar, vanilla extract, and eggs until combined. Add the activated yeast and stir briefly.

Mix in dry ingredients

With the mixer fitted with the dough hook on low speed, add about half the flour and the salt. Mix until incorporated, then add the remaining flour a little at a time until a soft, slightly sticky dough forms. Total flour used should be about 3 to 3.5 cups depending on humidity.

Knead dough

Continue kneading in the mixer 5–7 minutes on medium-low (or knead on a lightly floured surface) until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too wet, add up to 2 more tablespoons of flour.

First rise

Lightly oil a large bowl and transfer the dough into it, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Portion dough

Punch down the risen dough, turn out onto a lightly floured surface, and roll gently to a 1/2-inch (1.2 cm) thickness. Use a 2.5–3 inch round cutter to cut circles. You should get about 16–18 rounds. Re-roll scraps once as needed.

Second rise

Place rounds on a parchment-lined baking sheet, cover lightly with plastic wrap or a towel, and let rise until puffy, about 30–45 minutes. They will not double but should become noticeably soft and pillowy.

Prepare frying oil

While the rounds are proofing, pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy; temperature control is important to avoid over-browning.

Fry bombolini

Carefully slide 3–4 dough rounds into the hot oil (do not overcrowd). Fry, turning once, until golden brown on both sides, about 1–1.5 minutes per side. Maintain oil temperature between 330–350°F (165–175°C); adjust heat as necessary. Remove with a slotted spoon to a paper towel–lined tray to drain.

Cool slightly

Let the fried bombolini cool for 3–4 minutes until warm but safe to handle—too hot will make filling messy; too cool makes injection harder.

Fill with Nutella

Transfer Nutella to a microwave-safe bowl and warm for 10–15 seconds to loosen (do not overheat). Fit a piping bag with a long, narrow fill tip (or use a squeeze bottle or a large pastry bag fitted with a plain tip). Spoon the warmed Nutella into the bag. Insert the tip into the side of each warm bombolino about halfway toward the center and gently squeeze 1–2 tablespoons of Nutella into each until slightly yielding. If using a syringe or squeeze bottle, 1–2 tbsp per bombolino is typical.

Coat and dust

While still slightly warm, roll each filled bombolino in coarse sugar if using, or place on a rack and dust generously with powdered sugar. For a decorative finish, sift powdered sugar over the top just before serving.

Serve

Serve Nutella Bombolini warm for best texture and flavor. They are best eaten the day they are made. Leftovers can be reheated briefly in a 325°F (160°C) oven for 5–7 minutes to refresh.