The scent of warm yeast dough, a whisper of vanilla, and the unmistakable aroma of rich chocolate hazelnut spread… that’s the smell of pure joy in my kitchen. I remember the first time I tasted a bomboloni. We were on a family trip to Italy, and my youngest, Leo, had just discovered the magic of Nutella.
We found a small pasticceria, its windows steaming, and there they were: plump, sugar dusted Italian donuts, promising a decadent surprise inside. That first bite of a real Nutella-Stuffed Bomboloni was a revelation. A fluffy, tender dough, fried to golden perfection, giving way to a warm, molten core of chocolatey bliss. It was more than just a dessert; it was a moment, a memory baked into every sweet morsel.
As a mom of three, I believe food is love. Simple, nourishing recipes fill our plates daily, but sometimes, love takes the form of an indulgent treat that brings everyone running to the kitchen. These homemade Nutella-Stuffed Bomboloni became our family’s special occasion dessert, a tradition that started with that Italian trip.
I quickly learned how to recreate those pillowy soft donuts, turning humble ingredients into something truly extraordinary. Don’t let the idea of frying intimidate you! This recipe is surprisingly straightforward, and the reward the wide smiles on my kids’ faces, the quiet hum of contentment is absolutely priceless. Get ready to bake up some love, one delicious, chocolate filled bomboloni at a time.
Print
Nutella-Stuffed Bomboloni
Soft, fluffy, and loaded with creamy Nutella these homemade ItalianNutella-Stuffed Bomboloni taste just like they came from a bakery. Try this easy recipe and impress everyone!
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
Ingredients
whole milk: 1 cup (warmed to 105-115°F)
granulated sugar: 1/2 cup + 1 tsp (1 tsp for yeast, rest for dough)
active dry yeast: 2 1/4 tsp (1 packet)
large eggs: 2 (room temperature)
unsalted butter: 1/4 cup (1/2 stick, melted and cooled slightly)
all-purpose flour: 3 1/2 – 4 cups (plus more for dusting)
salt: 1/2 tsp
Nutella: 1 cup (or more)
vegetable oil: 6-8 cups (for deep frying)
granulated sugar: 1 cup (for coating)
Instructions
1. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Give it a gentle stir. Let this mixture sit for 5-10 minutes. It should become foamy and bubbly, indicating the yeast is active. If it doesn’t foam, your yeast might be old; start again with fresh yeast.
2. Mix Wet Ingredients: Add the remaining granulated sugar, eggs, and melted butter to the yeast mixture. Whisk everything together until well combined.
3. Add Dry Ingredients: Gradually add 3 1/2 cups of the all-purpose flour and the salt to the wet ingredients. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms.
4. Knead the Dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it’s too sticky, add the remaining 1/2 cup of flour, 1 tablespoon at a time, until it reaches the right consistency. It should be soft but not overly sticky.
5. First Rise (Bulk Fermentation): Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size. This step is crucial for light, airy bomboloni.
6. Punch Down and Chill (Optional but Recommended): Gently punch down the risen dough to release the air. If you have time, cover it again and refrigerate for 30 minutes to an hour. Chilling makes the dough easier to handle and cut.
7. Roll and Cut: Lightly flour your work surface. Turn the dough out and roll it to about 1/4 to 1/3 inch thick. Use a 2.5 to 3-inch round cookie cutter (or a drinking glass) to cut out circles. Re-roll scraps gently and cut more circles until you’ve used all the dough.
8. Fill the Bomboloni: Place a small spoonful (about 1-2 teaspoons) of Nutella in the center of half of your dough circles. Be careful not to overfill, or the Nutella might seep out during frying.
9. Seal the Bomboloni: Moisten the edges of the dough circles without Nutella with a little water. Place these circles directly on top of the Nutella-filled circles. Carefully press the edges together to seal them completely, ensuring no Nutella can escape. You can also form them by placing the Nutella on one half of a circle, folding the other half over, sealing, and then using a cutter to make a perfect round again.
10. Second Rise (Proofing): Line a baking sheet with parchment paper and lightly flour it. Place the sealed bomboloni on the prepared sheet, leaving space between them. Cover loosely with plastic wrap or a clean towel. Let them rise again for 30-45 minutes, or until visibly puffy.
11. Heat the Oil: While the bomboloni are proofing, pour 6-8 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-360°F (175-182°C). Use a candy/deep-fry thermometer to monitor the temperature; maintaining it is key to perfect frying.
12. Fry the Bomboloni: Carefully transfer 2-3 bomboloni into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown. They will puff up beautifully.
13. Drain and Coat: Using a slotted spoon or spider, remove the fried bomboloni from the oil. Immediately place them on a wire rack set over paper towels to drain excess oil for about 30 seconds. While still warm, roll them in a bowl of granulated sugar until fully coated.
14. Serve Warm: Enjoy your delicious, warm Nutella-Stuffed Bomboloni immediately!
Notes
Don’t Rush the Rise: Patience is truly a virtue when working with yeast dough. Both the first and second rises are crucial for developing flavor and achieving that wonderfully light, airy texture. If your kitchen is cool, place the dough in a slightly warm oven (turned off, with just the pilot light on if you have one, or briefly warmed and then turned off).
Check Your Yeast: Always ensure your active dry yeast is fresh. If it doesn’t foam up beautifully after 5-10 minutes in warm milk and sugar, it’s likely dead, and your dough won’t rise. Start with a new packet.
Perfect Oil Temperature is Key: This is perhaps the most critical tip for frying. Use a reliable candy or deep-fry thermometer. If the oil is too cool, the bomboloni will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside, remaining raw in the center. Aim for a consistent 350-360°F (175-182°C).
Don’t Overcrowd the Pot: Fry only 2-3 bomboloni at a time, depending on the size of your pot. Crowding the pot will drop the oil temperature significantly, leading to greasy donuts and uneven cooking.
Handle with Care: Yeast dough, especially after its second rise, is delicate. Handle the proofed bomboloni gently when transferring them to the hot oil. A thin metal spatula or spider can help.
Seal the Nutella Thoroughly: When sealing the Nutella inside, ensure the edges are firmly pressed together. You can even use the tines of a fork to crimp the edges for an extra secure seal. This prevents the Nutella from bursting out during frying.
Coat While Warm: Roll the bomboloni in sugar immediately after removing them from the oil and draining briefly. The sugar sticks best when the surface is still slightly warm and tacky.
Don’t Over-Flour: While rolling out the dough, use just enough flour to prevent sticking. Too much extra flour can make your bomboloni tough.
Use a Dutch Oven or Heavy Pot: A heavy-bottomed pot maintains a more consistent oil temperature, which is essential for even frying.
Safety First: When deep-frying, always exercise caution. Keep a lid nearby to smother any potential oil fires (never use water!). Do not leave hot oil unattended.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bomboloni (about 100g)
- Calories: 410
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
Why You’ll Love These Nutella-Stuffed Bomboloni
You’ll absolutely fall head over heels for these Nutella-Stuffed Bomboloni, and for so many wonderful reasons! First, that taste. Imagine a cloud-like, brioche style donut, delicately sweet, with a hint of vanilla.
Then, picture biting into it and discovering a luscious, warm pool of melted Nutella. It’s an explosion of flavor and texture that truly satisfies any sweet craving. This isn’t just a donut; it’s an experience.
Furthermore, making them at home is incredibly rewarding. You control the ingredients, ensuring everything is fresh and high-quality. The process, while involving a bit of waiting for the dough to rise, is actually quite meditative and fun.
Kids love helping with the kneading (or at least watching the stand mixer do its magic!) and, of course, the taste-testing. These aren’t just donuts; they are memories in the making.
Finally, these bomboloni are perfect for any occasion. A special weekend breakfast, a decadent dessert after a family meal, or a show-stopping treat for guests. They truly elevate any moment.
My family always cheers when they see me pulling out the yeast and flour. You will adore the way these simple Italian donuts bring so much joy and deliciousness to your home.
Ingredients You’ll Need
Gathering your ingredients is the first step towards creating these irresistible Nutella-Stuffed Bomboloni. You likely have many of these staples in your pantry already. Freshness is key, especially for the yeast, so always check expiration dates!
| Component | Ingredient | Quantity | Notes |
|---|---|---|---|
| For the Dough | Whole Milk | 1 cup | Warmed to 105-115°F (40-46°C) |
| Granulated Sugar | 1/2 cup + 1 tsp | 1 tsp for yeast, rest for dough | |
| Active Dry Yeast | 2 1/4 tsp (1 packet) | Ensure it’s fresh for good rise | |
| Large Eggs | 2 | Room temperature | |
| Unsalted Butter | 1/4 cup (1/2 stick) | Melted and cooled slightly | |
| All-Purpose Flour | 3 1/2 – 4 cups | Plus more for dusting | |
| Salt | 1/2 tsp | Balances sweetness and enhances flavor | |
| For the Filling | Nutella | 1 cup | Or more, to your liking |
| For Frying & Coating | Vegetable Oil | 6-8 cups | Or canola, sunflower, for deep frying |
| Granulated Sugar | 1 cup | For coating the warm bomboloni |
Substitutions & Variations
One of the beautiful things about cooking is its flexibility. While I absolutely adore these Nutella-Stuffed Bomboloni as written, you can easily adapt this recipe to suit your preferences or what you have on hand. Feel free to get creative!
- Filling Alternatives: Don’t limit yourself to Nutella!
- Jams & Preserves: A classic choice. Try raspberry, strawberry, apricot, or even a spicy pepper jelly for a gourmet twist.
- Custard or Pastry Cream: A smooth, creamy vanilla custard offers a sophisticated alternative.
- Lemon Curd: Bright, tangy lemon curd provides a delightful contrast to the sweet dough.
- Peanut Butter or Almond Butter: If you love nuts, these can be fantastic, perhaps even mixed with a little powdered sugar to firm them up. For another nutty breakfast idea, check out my Peanut Butter Overnight Oats!
- Topping Options: Beyond simple granulated sugar, consider these delicious coatings:
- Cinnamon Sugar: Mix 1 cup sugar with 2 teaspoons of ground cinnamon for a warm, fragrant coating.
- Powdered Sugar: A light dusting of confectioners’ sugar creates a delicate, elegant finish.
- Glaze: Whisk together powdered sugar with a splash of milk or lemon juice for a simple glaze. Drizzle it over the bomboloni after frying and cooling slightly.
- Chocolate Ganache: Melt chocolate with a bit of heavy cream for a rich, indulgent topping.
- Dairy-Free Adaptation: You can easily make this recipe dairy-free.
- Milk: Substitute whole milk with unsweetened almond milk or soy milk.
- Butter: Use a high-quality plant-based butter alternative.
- Less Sweet Dough: If you prefer your donuts less sweet, reduce the sugar in the dough by a couple of tablespoons. The sweetness from the Nutella and coating will still provide plenty of flavor.
- Baked Bomboloni (for a lighter option): While traditional bomboloni are fried, you can bake them. After the second rise, bake at 350°F (175°C) for 12-15 minutes, or until golden brown. They will be more like a soft bun than a classic fried donut, but still delicious!
- Flour Alternatives: While all-purpose flour works best for its gluten development, you can substitute a small portion (up to 1/2 cup) with whole wheat pastry flour for a slightly nuttier flavor and a touch more fiber.
Step-by-Step Instructions
Making these glorious Nutella-Stuffed Bomboloni is a delightful process. Take your time, enjoy each step, and you’ll create something truly special. Remember, food made with love tastes the best!
- Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Give it a gentle stir. Let this mixture sit for 5-10 minutes. It should become foamy and bubbly, indicating the yeast is active. If it doesn’t foam, your yeast might be old; start again with fresh yeast.
- Mix Wet Ingredients: Add the remaining granulated sugar, eggs, and melted butter to the yeast mixture. Whisk everything together until well combined.
- Add Dry Ingredients: Gradually add 3 1/2 cups of the all-purpose flour and the salt to the wet ingredients. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it’s too sticky, add the remaining 1/2 cup of flour, 1 tablespoon at a time, until it reaches the right consistency. It should be soft but not overly sticky.
- First Rise (Bulk Fermentation): Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size. This step is crucial for light, airy bomboloni.
- Punch Down and Chill (Optional but Recommended): Gently punch down the risen dough to release the air. If you have time, cover it again and refrigerate for 30 minutes to an hour. Chilling makes the dough easier to handle and cut.
- Roll and Cut: Lightly flour your work surface. Turn the dough out and roll it to about 1/4 to 1/3 inch thick. Use a 2.5 to 3-inch round cookie cutter (or a drinking glass) to cut out circles. Re-roll scraps gently and cut more circles until you’ve used all the dough.
- Fill the Bomboloni: Place a small spoonful (about 1-2 teaspoons) of Nutella in the center of half of your dough circles. Be careful not to overfill, or the Nutella might seep out during frying.
- Seal the Bomboloni: Moisten the edges of the dough circles without Nutella with a little water. Place these circles directly on top of the Nutella-filled circles. Carefully press the edges together to seal them completely, ensuring no Nutella can escape. You can also form them by placing the Nutella on one half of a circle, folding the other half over, sealing, and then using a cutter to make a perfect round again.
- Second Rise (Proofing): Line a baking sheet with parchment paper and lightly flour it. Place the sealed bomboloni on the prepared sheet, leaving space between them. Cover loosely with plastic wrap or a clean towel. Let them rise again for 30-45 minutes, or until visibly puffy.
- Heat the Oil: While the bomboloni are proofing, pour 6-8 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-360°F (175-182°C). Use a candy/deep-fry thermometer to monitor the temperature; maintaining it is key to perfect frying.
- Fry the Bomboloni: Carefully transfer 2-3 bomboloni into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown. They will puff up beautifully.
- Drain and Coat: Using a slotted spoon or spider, remove the fried bomboloni from the oil. Immediately place them on a wire rack set over paper towels to drain excess oil for about 30 seconds. While still warm, roll them in a bowl of granulated sugar until fully coated.
- Serve Warm: Enjoy your delicious, warm Nutella-Stuffed Bomboloni immediately!
Pro Tips for Success
Achieving perfect Nutella-Stuffed Bomboloni is absolutely within your reach, especially with a few insider tips. These simple pointers will help you get those light, airy, and perfectly chocolatey donuts every time.
- Don’t Rush the Rise: Patience is truly a virtue when working with yeast dough. Both the first and second rises are crucial for developing flavor and achieving that wonderfully light, airy texture. If your kitchen is cool, place the dough in a slightly warm oven (turned off, with just the pilot light on if you have one, or briefly warmed and then turned off).
- Check Your Yeast: Always ensure your active dry yeast is fresh. If it doesn’t foam up beautifully after 5-10 minutes in warm milk and sugar, it’s likely dead, and your dough won’t rise. Start with a new packet.
- Perfect Oil Temperature is Key: This is perhaps the most critical tip for frying. Use a reliable candy or deep-fry thermometer. If the oil is too cool, the bomboloni will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside, remaining raw in the center. Aim for a consistent 350-360°F (175-182°C).
- Don’t Overcrowd the Pot: Fry only 2-3 bomboloni at a time, depending on the size of your pot. Crowding the pot will drop the oil temperature significantly, leading to greasy donuts and uneven cooking.
- Handle with Care: Yeast dough, especially after its second rise, is delicate. Handle the proofed bomboloni gently when transferring them to the hot oil. A thin metal spatula or spider can help.
- Seal the Nutella Thoroughly: When sealing the Nutella inside, ensure the edges are firmly pressed together. You can even use the tines of a fork to crimp the edges for an extra secure seal. This prevents the Nutella from bursting out during frying.
- Coat While Warm: Roll the bomboloni in sugar immediately after removing them from the oil and draining briefly. The sugar sticks best when the surface is still slightly warm and tacky.
- Don’t Over-Flour: While rolling out the dough, use just enough flour to prevent sticking. Too much extra flour can make your bomboloni tough.
- Use a Dutch Oven or Heavy Pot: A heavy-bottomed pot maintains a more consistent oil temperature, which is essential for even frying.
- Safety First: When deep-frying, always exercise caution. Keep a lid nearby to smother any potential oil fires (never use water!). Do not leave hot oil unattended.
Storage & Reheating Tips
While Nutella-Stuffed Bomboloni are undeniably best enjoyed fresh and warm, you can certainly store them if you happen to have any leftovers (a rare occurrence in my house!). Proper storage ensures they remain as delicious as possible.
- Cool Completely: Before storing, allow any leftover bomboloni to cool completely on a wire rack. Storing them while warm will create condensation, making them soggy.
- Airtight Container: Place the cooled bomboloni in an airtight container at room temperature. They will maintain their best quality for 1-2 days. After that, the texture begins to change.
- Reheating (Optional): Reheating fried donuts can be tricky, as they often lose their crispness.
- Oven Method: For a softer texture, you can gently warm them in an oven. Place bomboloni on a baking sheet and heat at 300°F (150°C) for about 5-7 minutes, or until warmed through. This might slightly crisp up the exterior.
- Microwave Method: For a quick warm-up, microwave individual bomboloni for 10-15 seconds. Be careful not to overheat, as this can make them chewy. The sugar coating might melt slightly.
- Freezing (Unfilled Dough): You can prepare the dough ahead of time and freeze it after its first rise. Punch down the dough, shape it into a disk, wrap it tightly in plastic wrap, and then again in foil. Freeze for up to 2-3 weeks. Thaw overnight in the refrigerator, then let it come to room temperature and proceed with rolling, filling, and frying.
- Freezing (Fried Bomboloni – Not Recommended): Freezing already fried and filled bomboloni is generally not recommended. The texture will significantly degrade upon thawing, and the Nutella might separate or become grainy.
What to Serve With This Recipe
These glorious Nutella-Stuffed Bomboloni are a showstopper all on their own, but pairing them with the right accompaniments elevates the experience even further. They’re perfect for a variety of occasions!
- Morning Indulgence:
- A Hot Cup of Coffee: A strong espresso or a creamy latte provides a wonderful contrast to the sweetness of the bomboloni.
- Milk: A tall glass of cold milk is a classic pairing, especially for the kids (and the kid in all of us!).
- Hot Chocolate: Double down on the chocolatey goodness with a rich mug of hot cocoa.
- Dessert Perfection:
- Fresh Berries: A bowl of fresh strawberries, raspberries, or blueberries offers a bright, refreshing counterpoint to the rich donuts.
- Vanilla Bean Ice Cream: A scoop of high-quality vanilla ice cream melting alongside a warm bomboloni is pure heaven.
- Whipped Cream: A dollop of lightly sweetened homemade whipped cream adds an extra layer of decadence.
- Special Occasions:
- Brunch Spreads: Make these bomboloni the star of a special brunch. Complement them with savory options like my family’s favorite Smash Burger Tacos or a High-Protein Pasta Salad for balance.
- Afternoon Tea: They’re a delightful addition to an afternoon tea party, perhaps alongside some delicate finger sandwiches.
- Holiday Gatherings: These are always a hit at holiday breakfasts or dessert tables. They’re much more impressive than your average donut!
- A Simple Treat: Honestly, sometimes the best way to enjoy a warm Nutella-Stuffed Bomboloni is simply on its own, perhaps with a quiet moment to savor every bite. It’s a perfect way to bring a little extra joy to your day. Just like how I love to treat my family to delicious dinners, whether it’s something quick like Hot Honey Chicken Bowls or something baked with love.
FAQs about Nutella-Stuffed Bomboloni
Can I make Nutella-Stuffed Bomboloni ahead of time?
You can certainly prepare parts of the recipe in advance. I recommend making the dough the day before and letting it do its first rise in the refrigerator overnight. This cold fermentation actually enhances the flavor!
The next day, simply take the dough out, let it come to room temperature for about 30 minutes, then punch it down and proceed with rolling, filling, and frying. Frying them fresh is always best for optimal texture and flavor.
What if I don’t have a deep fryer?
No problem at all! You don’t need a dedicated deep fryer. A large, heavy-bottomed pot or Dutch oven works perfectly.
Just make sure it’s deep enough to hold about 3-4 inches of oil and has plenty of headspace above the oil line to prevent splatters. A reliable deep-fry thermometer is your best friend here, as maintaining a consistent oil temperature is crucial for perfect bomboloni.
How do I get the Nutella inside without it leaking?
The key is a good seal! Place a spoonful of Nutella (not too much!) on the center of one dough circle. Lightly moisten the edges of that circle with a little water.
Then, place a second dough circle directly on top and press the edges firmly together, sealing them completely. You can also use a fork to crimp the edges for extra security. Some people prefer to fry the plain donuts and then inject the Nutella after they’ve cooled slightly, using a piping bag with a long, thin nozzle. Both methods work great!
What is the ideal oil temperature for frying these Italian donuts?
Maintain an oil temperature between 350-360°F (175-182°C). This range ensures the bomboloni cook through without becoming greasy (if too cool) or burning on the outside before the inside cooks (if too hot). Use a candy or deep-fry thermometer and adjust your heat as needed. The temperature will drop slightly when you add the bomboloni, so try to keep it steady.
Are these Nutella-Stuffed Bomboloni similar to traditional American donuts?
While both are fried dough, there are key differences! Bomboloni are typically made with a richer, brioche-style dough, often containing eggs and butter, which gives them a wonderfully tender, almost bread-like crumb. They are usually filled after frying or, in this case, before, and coated simply with sugar.
American donuts often have a lighter, cake like or yeast raised dough, come in many shapes (like rings with holes), and feature a wider variety of glazes and toppings. Both are delicious, but bomboloni offer a distinctly Italian, pillowy indulgence.
