Bombolini alla Nutella {Nutella filled Doughnuts}

These are THE most delicious little balls of pillowy, chocolaty, hazelnut goodness! I wish you could smell them. The dough is intoxicating. Even before you take a bite you’re sucked in to their magnetic forcefield. Seriously. THAT. good.

Depending on where you are in Italy they can be called Krapfen or Bombolini. Either way you’re going to want to eat them. I hadn’t had these in eons. But luckily, when I was leaving Milano earlier this year I had a crème filled Krapfen (at the airport) of all places and it was so good I was making noises out loud while I was eating it (& nope didn’t care either LOL) Only regret was that I didn’t eat it until I got to my gate and it was too late to go back & get another one (well I could have but that would have entailed missing my flight & well I was already at the gate LOL)

So I, of course, wanted to recreate this swoon worthy delight. I decided that they would be equally delicious with NUTELLA! Yes, I must continue to feed my Nutella addiction & keep things exciting. Not that just eating it out of the container with a spoon isn’t fabulous and all. But hey, we all need a little variety tee hee.

Bombolini alla Nutella pronounced Bom-boh-leen-y all-ah New-tell-ah can pretty much be filled with anything you like. Go ahead get creative.
I ate these ALL the time when I lived in Italy. This was the way I remember making them. Some people even fill them after they’re cooked but this of course was the way I was taught & this is how I continue to roll. Just sayin’…

Couple of things to remember: The dough might be a little too much for the mixer after you add the butter (it’s super slippery LOL) & I kneaded that portion by hand. The dough has a ton of elasticity to it so be patient when rolling it out (don’t say I didn’t tell you so) You can really use whatever size glass you like to cut the circles, a cookie cutter would even do the job. Me, well, the glass cabinet is just the closest to my counter LOL.

Super important: You need to try and keep your oil at about 360 degrees when frying (I use a big ol candy thermometer to help me out). If it’s too hot your Bombolini will brown too quickly & if it’s not hot enough they’ll just sop up the oil) Flip them often while cooking. I like to use the 2-spoon technique to flip the bombolini. This seriously takes like a minute so don’t go anywhere. Once you get the hang of it you can turn a little less often. They really look like little raviolis before you put them into the oil. You’re going to be thinking no way these are going to puff up. Well, in the words of Middle Man, “WOW they puffed up like Mrs. Puff.” (YES, he is a Spongebob FAN).

Can’t wait to hear what you stuff your Bombolini with!
Baci!


Print This Recipe

Bombolini alla Nutella {Nutella filled Doughnuts}

What you’ll need:
420g or roughly 3 cups flour
150g or roughly 2/3 cups milk – room temperature
15g or roughly 3 teaspoons yeast
80g or roughly 1/2 cups sugar
2 large fresh eggs – divided
1 lemon – zested
65g or roughly 4.5 tablespoons unsalted butter – room temperature
371g jar Nutella
Powdered Sugar to garnish
Vegetable or Canola Oil – enough to fry your Bombolini
Salt -pinch

What to do:
1. In a small mixing bowl, add yeast into the milk, gently stir and set aside. Into your mixing bowl add: flour, sugar, 1 whole egg + 1 additional egg yolk (retain remaining egg white for later in recipe), lemon zest, pinch of salt. Pour in  milk/yeast mixture. Mix with your paddle attachment until it forms into a ball. Switch to the dough hook attachment and knead for 8-10 minutes until dough is soft & supple.

2. Add your butter and knead by hand for approx 8-10 mins. Cover bowl with a kitchen towel, allow to rise in a warm place for approx 2 hours or until it doubles in size.

3. Once dough has doubled, knead it again for approx 8-10 minutes and then roll out onto a floured surface. Roll to about half centimeter thickness. Using a juice glass cut circles into the dough. Onto half of the circles place a small dollop of Nutella.

4. Lightly brush the sides with egg white and top each one with an additional dough circle. Seal each one well. Brush the tops lightly with egg white. Allow Bombolini to rest and rise for approximately 10 minutes.

5. WHILE Bombolini are resting, place enough oil in a large fry pan (about 1.5-2″). Heat to approx 360 degrees. Place a few Bombolini into oil (do not crowd the pan) Cook just enough to allow them to puff up & turn golden. This will take about a minute. Turn them with spoons. Transfer to paper towels to absorb oil and then sprinkle with powdered sugar. Continue until all Bombolini are cooked.

Buon Appetito!

 

64 Comments

  1. 1

    Torture Paula!!! These look way to good to miss.. Like chocolate croissants but their Italian cousins in tiny little bites?? And Nutella! YUM!

    • 1.1

      Sorry Pati! I’d never want to torture you ; ) You should have been here today to eat some. I needed someone to take them away from me LOL I ate WAY too many! They’re insanely delicious & I can NEVER resist Nutella :) Baci!

  2. 2

    Oh No Nutella YUMMY!!! I love Nutella on everything. My grandma introduced it to me when I was a bitty. My kids love it too! Think you could send some of these to me please?

    • 2.1

      As soon as I make another batch Kathy ; ) I ate them all today (oopsy) I LOVE Nutella. I was introduced to it when I lived in Italy as a tweenager and I haven’t stopped eating it since. There is no wrong way to eat it ; )

  3. 3

    Oh and I grabbed your badge. Have to share your awesome recipes with my blogging friends.

  4. 4

    You’ve outdone yourself with this one… LOVE these! I want to go make a batch (or two) right now. Too bad it’s 10:15pm and I have an early meeting tomorrow. Boo. I will be giving these a try ASAP!

    • 4.1

      Thanks Jen! They are ah-mazing. You can def make the dough refridgerate it and then cook them the following day ; ) Just let it come to room temp & then rise til it doubles. I had just enough left over dough the first go round so I popped it into the fridge & it did great ; )

  5. 5

    OMG! These look amazing! I am going to try them at work…afraid if I make at home I will eat them all! Awesome! Thanks for sharing! Happy Baking!

    • 5.1

      Thanks Jenn! Good idea ; ) I made that mistake today. No one home & made them. So what’s a girl to do but eat them all ; ) LOL

  6. 6

    I’m never had a bombolini! those looks soooo good. And Nutella? just plain sinful. the best kind of sinful

    • 6.1

      Well Danielle, you simply must make them then! As soon as possible of course ; )

  7. 7
    Judy /

    and suddenly…I am STARVING!

    • 7.1

      Ah Judy, that’s a great compliment. I strive to make everyone hungry ; )

  8. 8

    It is so interesting how diferent cultures have variations on the same thing. The Jewsih holiday of Hanukah is approaching and the main food eaten is a filled donut, called a sufganiya. It is almost exactly like the ones you have described. They are sold on the street and in bakeries and filled with jam, nutella, dulche de leche, as well as other innovative creations. I am going to give your recipe a try this holiday. Thanks!!

    • 8.1

      Ciao Yael! Oooh filled with dulche de leche sounds scrumptious! I hope you love the recipe! Let me know what you fill yours with ; )

  9. 9

    OH MY!!! Delicious :)

    • 9.1

      Thanks VeggieGirl! Yes, quite delicious! So much so I ate entirely too many. Darn Bombolini LOL!

  10. 10

    I love bomboloni! And nutella. What a combination. Looks wonderful.

    • 10.1

      Ciao Elaine! Me too! It’s just a weakness that I can’t overcome LOL!

  11. 11

    Of course I would love some of these. Yum!

  12. 12

    I agree with you about how wonderful these doughnuts are, and I will take 1 dozen straight away. Grazie!

    • 12.1

      Ah Rachel, nope, nothing like doughnuts especially fresh out of the fryer, warm, gooey… okay I’ll stop now LOL!

  13. 13

    Fanno una gola pazzesca… devono essere di un buono strepitoso! Yummm!

    P.s. Conosco l’inglese ma ho visto che sei poliglotta, per cui mi risparmio lo scempio di tradurre! :D

    Grazie per la visita e buon pomeriggio! :)

    Ele

    • 13.1

      Ehila’ Ele! No, no…grazie’ a lei! Certo che torno spesso al tuo sito ! Baci e’ buona serata!

  14. 14

    Whoa… Now you are stuffing these with Nutella in an attempt to kill me. NICE!

    I like to make these savory. Stuff them with cheese and sausage and jalapeno… mmmm.

    Ok hungry now…

    • 14.1

      Hi Heather! Oooh savory sounds quite tempting as well ; ) Now you’ve made me hungry LOL!

  15. 15

    Oh PS. I am half Polish and we call them p?czki. The Tuesday before lent is a whole day dedicated to these sinful delights…

  16. 16

    Yum! I want one :)

    • 16.1

      Thanks Boomette! But I don’t think you can eat just one ; ) I’ll save you two!

  17. 17

    Wow. Nutella just got a whole lot better!

  18. 18

    I must make this!!! Wow! I think I would fill them up with whipped cream and melted chocolate or something. YUM!

    • 18.1

      Thanks Memoria! Whiped cream w/chocolate filling sounds divine! Love it!

  19. 19

    Love nutella and these doughnuts look amazing. Nice blog too.

    • 19.1

      Thanks a bunch Jenna! I’ll be making these again & again & again LOL

  20. 20

    What else besides Nutella and the above dulce de leche would you use. I am not a fanatic of Nutella, but I love chocolate.

    • 20.1

      Ciao Andy, ooooh tons of stuff…a creme filling, a custard filling, or a jam filling (any flavor you like) all would be great!

  21. 21
    Coggie /

    I want to make these for church but I’d have to get up at, 5 in the morning. Is there any way to do this the day before, prep?

    • 21.1

      Ciao Coggie! I haven’t tried actually fully making them the day before BUT I have made the dough, put it in the fridge overnight. Pulled it out the fridge the next morning, let it come to room temp & then did the cutting/assembling/cooking. That would save some time at least ; ) Hope that helps!

  22. 22

    I’m totally addicted to nutella and like you eat it right from the jar. This will be a welcome change. I can’t wait to try it.

    • 22.1

      Thanks Theresa! I seriously have a Nutella problem. One that I don’t plan on changing anytime soon. ; ) LOL

  23. 23

    YUM those look delicious!

    • 23.1

      Ah, thanks bunches Ariel! I’ve already had a request from the bambini to make them again this week!

  24. 24

    cant wait ot try some of these, love doughnuts, love nutella, both together is definitely a win win for me :)

    • 24.1

      Thanks Rahin! Well if you love Nutella, there’s a whole Nutella section here on bell’alimento ; )

  25. 25

    Seriously? WOW! These sound too good! :)

    • 25.1

      They are ; ) I might have to ban myself from making them for awhile LOL

  26. 26

    Great pictures of some delicious looking doughnuts!

  27. 27

    These are just amazing looking!

  28. 28

    yum! i love creative uses for nutella.

  29. 29

    Paula, I finally put my Nutella to use, this is my mom’s basic cake recipe made better with it. I’m not sure if this is how it works, but here’s the link to the post.

    Keep cookin!

    http://wp.me/pFzw3-7R

  30. 30

    Okay, after too long of an absence, I will be getting back on the Nutella Challenge horse!! :o)

    Bring it, January!!

  31. 31

    I thought there was no better way to eat Nutella than with a spoon. After seeing your doughnuts I can see that I was wrong. Too bad my jar is just about empty. :)

  32. 32

    WOW! These look so yummy! They remind me of beignets, but with gooey stuff inside! : )

  33. 33
    Donna /

    My daughter lives for these while doing a semester in Firenze. She walks to campus 45 min. each way so that she may continue to maintain her size 2 figure while eating the Bomboloni. They never appear before 2:30 p.m., since it takes 6 hours for the dough to rise (how they do it in Tuscany). I just made a batch of 30 and they were devoured immediately! I use Pino’s recipe, but will definitely try yours. I too, fill them with Nutella or red raspberry preserve. In Firenze, black raspberry is a standard. I fill mine after frying, using a pastry bag. The traditional way is to fill on the top, in the center of the Bomboloni. Be sure to coat well, in both 10X (powdered) and granulated sugar. Enjoy!

  34. 34

    I love these…I tasted them while in San Francisco and fell in love! Thanks for the recipe!

  35. 35

    Oh my goodness!!! We just returned from Italy and these are everywhere you look! It’s a good thing we did so much walking or I would have been the size of a house. My morning bombolini was one of the very best things about this vacation!

  36. 36

    Wow, you rock. I wish I had a few of these in a little baggie. :)

  37. 37
    Ian /

    Hi, i just want to ask if i can use the rapid rise yeast? Thank u!!

  38. 38
    Diana /

    Hi there, is there too much yeast for this recipe? I have just made some dough and it tastes like yeast. Thank you

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