Nutella bomboloni (doughnuts)
20 minutes plus proving time
Preparation time
15 minutes
Cooking time
Makes 35


2 tsp (7g) dried yeast

200 ml lukewarm milk (approximately 37˚C)

450 g (3 cups) Baker’s flour (high protein flour)

55 g (¼ cup) caster sugar

2 eggs, lightly beaten

1 tsp salt flakes

1 orange, zested

50 g cold butter, cut into 1 cm cubes

Sunflower oil, for frying

½ cup (125g) Nutella, or more if needed

Castor sugar, extra, for rolling


  1. Combine the yeast and milk in a jug and set aside in a warm place for 10 minutes or until frothy.
  2. Place the flour and sugar in the bowl of a freestanding mixer with a dough hook attachment. Add the milk mixture, eggs, salt and orange zest.  Knead for 5 minutes on medium speed until smooth and elastic.
  3. While mixing add the butter, one cube at a time, kneading well after each addition. Continue kneading for 10 minutes.
  4. Transfer the dough into a greased bowl and cover. Place into the oven on Prove Yeast Dough and prove for 2 hours or until the dough has doubled in size.
  5. Knock the dough down and roll into approximately 20 g portions. Place evenly on a lightly floured tray leaving space in between for the dough to rise. Place the balls back into oven and prove for another 30 minutes.
  6. Half fill a deep saucepan with sunflower oil and place over medium-high heat, Induction setting 7. The oil is ready once it reaches 160˚C or when a cube of bread added to the oil turns golden in 45 seconds.
  7. Fry the bomboloni in batches. Cook for 5 minutes or until golden, turning once. Remove with a slotted spoon and drain on absorbent paper.
  8. Roll the bomboloni in caster sugar.
  9. Place the Nutella into a piping bag with a plain nozzle. Make a small incision in the bottom of each bomboloni and pipe Nutella into each bomboloni.


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