David Rocco's Italian Nutella-Filled Bomboloni

Name: David Rocco's Italian Nutella-Filled Bomboloni
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 13 doughnuts
Ingredients: 12 grams fresh yeast; 1 cup milk, at room temperature; 1 large egg plus 2 large egg yolks; 2 cups all-purpose flour, plus more if needed; 1/2 cup granulated sugar, plus more for coating; 2 teaspoons salt; Zest of 1 lemon; 3.5 ounces butter, at room temperature; Vegetable oil, for frying; 450 grams chocolate hazelnut spread, such as Nutella

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Level: Intermediate
Total: 5 hr

Prep: 15 min
Inactive: 4 hr 30 min
Cook: 15 min

Yield: 13 doughnuts

Level: Intermediate
Total: 5 hr

Prep: 15 min
Inactive: 4 hr 30 min
Cook: 15 min

Yield: 13 doughnuts

Ingredients

12 grams fresh yeast

1 cup milk, at room temperature

1 large egg plus 2 large egg yolks

2 cups all-purpose flour, plus more if needed

1/2 cup granulated sugar, plus more for coating

2 teaspoons salt

Zest of 1 lemon

3.5 ounces butter, at room temperature

Vegetable oil, for frying

450 grams chocolate hazelnut spread, such as Nutella

Directions

Special equipment:

a doughnut cutter or round pastry cutter the size of a cup

Dissolve the yeast with 1/3 cup of the milk in a bowl. In a separate bowl, whisk the eggs with the remaining milk. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and lemon zest, and mix together.
Add the egg and milk mixture slowly to the flour, and mix until the dough is roughly combined, 2 to 3 minutes. Add in the yeast mixture, and continue to mix the dough for a few minutes. Add the butter to the dough a little at a time until mixed in. Sprinkle in a little flour if the dough is sticking to the bowl and mix until it no longer sticks to the sides. The dough should be very soft and not sticky. Transfer the dough onto a work surface and knead the dough into a ball, then put in a bowl and cover with plastic wrap. Proof the dough until doubled in size, 3 hours.
Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another 1 hour 30 minutes.
In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about halfway. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 340 degrees F.
Add the pieces of dough, a few at a time, to the hot oil. When the dough is golden on one side gently turn over to fry the other side, 3 to 5 minutes. When the doughnuts are golden remove from the fryer and place on paper towels to absorb the excess oil. Then roll the doughnuts in sugar until completely covered.
Fill a pastry bag fitted with a pastry tip with the chocolate hazelnut spread. Poke the tip three-quarters into the doughnut and squeeze the bag, pulling the tip out and adding as much spread as possible to the doughnut. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.