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
- Combine the yeast and milk in a jug and set aside in a warm place for 10 minutes or until frothy.
- Place the flour and sugar in the bowl of a freestanding stand mixer fitted with a dough hook. Add the milk mixture, eggs, salt and orange zest. Knead for 5 minutes on medium speed until smooth and elastic.
- While mixing add the butter, one cube at a time, kneading well after each addition. Continue kneading for 10 minutes.
- Transfer dough to a greased bowl and cover. Place in the oven select Prove Yeast Dough and prove for 2 hours or until the dough has doubled in size.
- 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.
- 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.
- Fry the bomboloni in batches. Cook for 5 minutes or until golden, turning once. Remove with a slotted spoon and drain on absorbent paper.
- Roll the bomboloni in caster sugar.
- 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.