Recipe courtesy of David Rocco
Print
David Rocco's Italian Nutella-Filled Bomboloni
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
Level:
Intermediate

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

David Rocco's Chocolate Espresso Cookies

Recipe courtesy of David Rocco

Orange Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce

Recipe courtesy of Bobby Flay

Triple Chocolate Terrine

Recipe courtesy of Capogiro Gelato

Gluten-Free Hazelnut Financiers with Dark Chocolate Ganache

Chocolate Hazelnut Zeppole

Recipe courtesy of Laura Vitale

Ricotta Chocolate-Hazelnut Cookie Pie

Recipe courtesy of Moo Milk Bar

Louis XV au Croustillant de Pralin

Recipe courtesy of Louis Restaurant

Branch Crunch Cake

Boozy Chocolate-Hazelnut Milkshake

Recipe courtesy of Tiffani Thiessen

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Crazy Cakes

10pm | 9c

Crazy Cakes

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Crazy Cakes

2am | 1c

Crazy Cakes

2:30am | 1:30c

So Much Pretty Food Here