Bomboloni Doughnut with Nutella

If you like doughnuts, you would love this. These Italian doughnuts are better known as Bomboloni and is served at cafes all over Italy and lately you can find it in Malaysian Cafes too. It is made with soft yeast dough, deep fried, rolled with sugar and then filled with a filling of your choice. It is yummy with every bite.
For this recipe, I’ll be using Nutella to fill my light and fluffy doughnuts.

Bomboloni Doughnut with Nutella

Servings 13
Prep Time 15 mins
Cook Time 20 mins
Dough Resting Time 30 mins

Equipment

  • Pot
  • Induction
  • Mixing Bowl
  • Sieve (For frying)
  • 14 x 12 inch baking tray
  • Parchment Paper
  • Bowl (medium)
  • Spoons

Ingredients

Doughnut dough:

  • 1 packet Dry Yeast
  • 2 tbsp Condensed Milk
  • 2 tbsp Milk Powder
  • 2 tbsp Castor Sugar
  • 100 ml Warm Water
  • 250 gm All Purpose flour
  • 1 tsp Bread Softener
  • 1 pcs Whole Egg
  • Oil – For Deep Fry

Filling:

  • 360 gm Nutella

Topping:

  • 100 gm Castor Sugar – For Coating

Instructions

Preparing Doughnut:

  • Take a bowl, pour in the warm water and add in condensed milk, milk powder, castor sugar. Give it a gentle stir and sprinkle dry yeast into it. Stir again and set aside to activate.
  • Yeast is activated when you can see the mixture is bubbling and foamy.
  • After that, in a bowl, add the flour, bread softener, eggs and activated yeast.
  • By hand, mix and knead all the ingredients until well combined.
  • Knead the dough for 10 minutes or until the dough is not sticky. If you see the dough is sticky, add some flour and knead again.
  • After that, let the dough rise to double its original size. Cover the bowl with a wet cloth or plastic wrap. It takes 30 minutes to let it rise. If you can, find a warm place and keep your bowl there. Warmth and moisture helps the yeast more active.
  • After 30 minutes, you can see the dough has expanded. Knead the dough a bit just to remove the air.
  • Then, take a small amount of dough, the weight being around 30gm. Mould it into a round shape and set aside for 20 minutes.
  • Don’t forget to cover the doughnut. Or else, later the dough will be dry.
  • In a pot, pour some oil in and at a low heat, fry the doughnut until it golden brown. Fry it for 3 to 5 minutes each side.
  • Remove the balance of oil from doughnut and let it cool.

Assembling:

  • Take a piping bag and put nutella into it. Cut at the edges of piping bag. Set aside.
  • In a bowl, add castor sugar. Set aside.
  • Take a cooled doughnut and poke a hole on it. Just a small hole, only large enough to insert the filling.
  • After that, coat the doughnut with the castor sugar and start piping the nutella filling. Your bomboloni doughnut is ready to eat!

Notes

*You need piping bag to insert the nutella filling*
Course: Bread
Keyword: Bakery, Bread, Chocolate, homemade

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