Nutella-Filled Bomboloni (Italian Fried Donuts) – Soft, Fluffy & Irresistible

Soft, Fluffy, and Stuffed with Love!

Who can resist a warm, sugar-dusted Nutella doughnut, still slightly melted in the center?

Not us! These Nutella Bomboloni (Italian-style donuts) are soft, fragrant, and dangerously addictive.

Perfect for breakfast, an afternoon treat, or a party platter, they disappear as quickly as they’re fried.

Whether you’re making them by hand or with a Thermomix, you’ll be amazed at how easy it is to achieve bakery-quality results at home.

💛 Why Nonna Loves This Recipe

Because it turns any day into a celebration! Nonna loves how the dough is so fluffy, the filling so generous, and the aroma so irresistible.

And let’s face it—there’s nothing more satisfying than watching your loved ones take a bite and smile.

DOWNLOAD PDF OF THIS RECIPE HERE:

NutellaBomboloni

🕒 Cooking Time

• Preparation: 20 minutes (plus 3 hours rising time)

• Cooking time: 15 minutes

• Difficulty: Medium

• Servings: 16 donuts

• Cost: Very inexpensive

• Cooking method: Frying

📝 Ingredients

For the dough:

• 4 cups (500 g) Manitoba flour (or half Manitoba, half all-purpose)

• 1 tbsp (12 g) fresh brewer’s yeast

• 1/2 cup (100 g) sugar

• 1 large egg

• 3.5 oz (100 ml) milk

• 3.5 oz (100 ml) water

• 7 tbsp (100 g) soft butter

For the filling and finishing:

• Nutella, to taste

• Granulated sugar, for coating

• Peanut oil, for frying

👩‍🍳 Method

Step 1: Make the Dough

1. Warm the milk and water together and dissolve the yeast.

2. In a large bowl, place the flour. Create a well in the center and gradually pour in the milk mixture.

3. Add the sugar, egg, and softened butter. Mix and knead until you get a smooth, elastic dough.

💡 With a Thermomix:
Add milk, water, and yeast – 2 min / 37°C / speed 2.
Add remaining ingredients – 3 min / Dough setting.

Step 2: First Rise

Place dough in a floured bowl. Cover with plastic wrap and a cloth. Let it rise in a warm place for about 2 hours, or until doubled in size.

Step 3: Shape the Bomboloni

1. Roll out the dough to about 3/4 inch (2 cm) thick.

2. Cut into circles (6–7 cm wide).

3. Place each round on a small square of parchment paper.

4. Transfer to a tray, cover again, and let rise for another 45 minutes.

Step 4: Fry the Doughnuts

1. Heat peanut oil to 170–175°C (340°F).

2. Gently peel off parchment and fry a few at a time, turning frequently.

3. Remove when golden and puffed. Drain on paper towels.

Step 5: Fill and Coat

1. Use a piping bag to fill each bombolone with Nutella.

2. Roll in granulated sugar.

3. Serve warm and watch them vanish!

🍽 Nutritional Facts (per piece)

💡 Tips & Tricks

• Use a piping bag with a long nozzle to fill without mess.

• Let Nutella soften slightly for easier piping.

• Don’t overheat the oil – too hot and they’ll brown too fast on the outside!

BOMBOLONI ALLA NUTELLA

These Nutella Bomboloni (Italian-style donuts) are soft, fragrant, and dangerously addictive.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine Italian

Servings 16

Notes

Ingredients

For the dough:

• 4 cups (500 g) Manitoba flour (or half Manitoba, half all-purpose)
• 1 tbsp (12 g) fresh brewer’s yeast
• 1/2 cup (100 g) sugar
• 1 large egg
• 3.5 oz (100 ml) milk
• 3.5 oz (100 ml) water
• 7 tbsp (100 g) soft butter

For the filling and finishing:

• Nutella, to taste
• Granulated sugar, for coating
• Peanut oil, for frying

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👩‍🍳 Method

Step 1: Make the Dough

1. Warm the milk and water together and dissolve the yeast.
2. In a large bowl, place the flour. Create a well in the center and gradually pour in the milk mixture.
3. Add the sugar, egg, and softened butter. Mix and knead until you get a smooth, elastic dough.

💡 With a Thermomix:
Add milk, water, and yeast – 2 min / 37°C / speed 2.
Add remaining ingredients – 3 min / Dough setting.

Step 2: First Rise

Place dough in a floured bowl. Cover with plastic wrap and a cloth. Let it rise in a warm place for about 2 hours, or until doubled in size.

Step 3: Shape the Bomboloni

1. Roll out the dough to about 3/4 inch (2 cm) thick.
2. Cut into circles (6–7 cm wide).
3. Place each round on a small square of parchment paper.
4. Transfer to a tray, cover again, and let rise for another 45 minutes.

Step 4: Fry the Doughnuts

1. Heat peanut oil to 170–175°C (340°F).
2. Gently peel off parchment and fry a few at a time, turning frequently.
3. Remove when golden and puffed. Drain on paper towels.

Step 5: Fill and Coat

1. Use a piping bag to fill each bombolone with Nutella.
2. Roll in granulated sugar.
3. Serve warm and watch them vanish!

Keyword bomboloni, nutella bomboloni, italian doughnuts,