September 24, 2021
FriedChillies
Dessert

Bomboloni a.k.a Italian Stuffed Donuts

Bomboloni is an Italian stuffed Donut, stuffed with anything sweet from Nutella, to Vanilla Custard to Matcha Cream. This is a version where you only need to proof (letting the yeast in the dough rise) just once. You are guaranteed pillow-y soft, to-die-for Donuts that you just can’t get enough of.

Gotta love a stuffed Donut

Bomboloni a.k.a Italian Stuffed Donuts

Lisa K. Bomboloni a.k.a Italian Stuffed Donuts Bomboloni a.k.a Italian Stuffed Donuts Print This
Serves: 1 hour 45 mins Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

    1. 250ml warm milk
    1. 1 packet instant dry yeast
    1. 1 tsp. sugar
    1. 500g flour
    1. ½ tsp. salt
    1. 25g sugar
    1. 50g butter, room temperature
    1. 2 eggs
    1. ½ tsp. vanilla essence
    1. Castor sugar
    1. Nutella

Instructions

1. Mix warm milk, yeast and sugar together and give it a few minutes for the yeast to bubble up.

2. Meanwhile, mix flour, salt and sugar together. And then add in all the yeast mixture, butter, eggs and vanilla essence.

3. Using a mixer with the hook attachment, knead until it becomes dough. This should take about 5 minutes. It will be sticky and stretchy.

4. Transfer dough onto a smooth work surface dusted with flour. Roll it out into ½ inch thick.

5. Cut out with a 3 inch cookie cutter. Arrange dough pieces 2 inches apart on a floured baking tray.

6. Cover lightly with cling film and let it rise for 1 to 1.5 hours in a warm place. It should almost double in size.

7. Heat up oil up to 170˚c and fry on both sides until dark golden brown.

8. Remove from heat and quickly roll on paper towels. And then roll them in caster sugar.

9. Gently poke a hole at the side of the Bomboloni with a chopstick and fill it with Nutella. You’d know it is full when the Nutella starts oozing out the sides.

Notes

Be patient and let donuts rise properly so it will light and soft after frying. Be very gentle when transferring risen dough into hot oil. Don’t press down on the soft dough.

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