Bombolini Recipe
donut + granulated sugar + nutella + sweet cream + orange zest
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Ingredients
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Doughnut Base
Filling and Coating
Method
Doughnut Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (about 110°F) and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, granulated sugar, and salt.
- 3
- 4
Combine Mixtures
Slowly add the wet mixture to the dry ingredients, stirring until a dough forms.
- 5
Knead Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 6
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7
Shape Doughnuts
Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Cut out circles using a doughnut cutter or two round cookie cutters.
- 8
Second Rise
Place the cut doughnuts on a floured baking sheet, cover, and let them rise for an additional 30 minutes.
Frying and Finishing
- 9
Heat Oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- 10
Fry Doughnuts
Carefully drop the doughnuts into the hot oil, frying a few at a time for about 2-3 minutes on each side until golden brown.
- 11
Drain and Coat
Remove the doughnuts and drain on paper towels. While still warm, roll them in granulated sugar to coat.
- 12
Prepare Filling
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the orange zest.
- 13
Fill Doughnuts
Using a piping bag, fill each doughnut with Nutella and top with the sweet cream mixture.
- 14
Serve
Serve the bombolini warm, dusted with extra granulated sugar if desired.
