Nutella Bombolini
Nutella is my weakness! I try not to buy any jars for the house because I know i’ll eat the whole thing in one sitting. However, whenever myself or others craves nutella stuffed bombolini, I buy just enough to make this delicacy. These little “doughnut bombs” are the perfect little treat to share with friends and family.
Ingredients:
4 cups of All Purpose Flour
1/4 cup of Granulated Sugar
1 cup of Milk, warmed up to about 100 dgrees
2 1/4 tsp of Active Dry Yeast
1/4 cup of Unsalted Butter, softened at room temperature
2 Eggs, room temperature
2 tsp of Vanilla Extract
Granulated Sugar
Nutella
Directions:
Sprinkle the yeast and one teaspoon of sugar over the warm milk, gently stir and set aside for about 5-10 minutes to activate.
Add the flour, sugar and vanilla to the bowl of a standing mixer fitted with a paddle attachment. once the yeast has puffed up a bit, add it to the flour mixture and mix. Add in the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together.
Transfer the dough onto a floured surface and roll out to about 1/2 inch thick, cut out your donuts using a biscuit/donut cutter (If you don’t have one, you can use a round glass cup). Place them onto a lightly floured baking sheet sprinkle a little flour on top, cover with a lint free kitchen towel and place them in a warm area to rise for about an hour and a half.
Preheat some vegetable oil in a heavy duty pan (fill the pan only half way up the side with the oil). Keep the flame at medium heat. Fry the donuts until golden brown they are on both sides.
Drain the donuts on a paper towel lined baking sheet. After they have cooled for about a few mintutes, dredge them in granulated sugar. Finally, poke a hold on the side of the donut and fill them with nutella using a piping bag. Enjoy!
