Nutella Donuts (Bomboloni alla Nutella)

Annamaria Settanni McDonald


I took a basic yeast donut dough, rolled it in sugar and filled it with nutella and I got one of the wonders in my mouth. They are so good and anytime I can sneak nutella in something, I'm am so going to try to make it. It's well worth the work and time but! Great fillings such as custard or jelly is also yummy! These don't last long, so watch your plate!

pinch tips: How to Fold Ingredients



About a Dozen Donuts


18 Hr


5 Min


Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Light and airy, these donuts are the bomb! The Nutella on the inside is such a treat. Yummy!!


2 1/2 tsp
active dry yeast
2/3 c
milk, at room temperature
3 1/2 c
all purpose flour
1 1/3 c
2 tsp
kosher salt
7 Tbsp
butter, at room temperature, cut into 7 pieces
oil for frying
nutella for filling

Directions Step-By-Step

In the stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 minute. Add the flour, 1/3 cup of the sugar, salt, and eggs and mix on low for about 4 minutes to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5 to 6 minutes.
Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6 – 15 hours.
Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12 inch square about a 1/2 inch thick. Using a 3 1/2 to 4 inch round biscuit cutter, cut out the donuts. (I ended up with 11 total.) Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2 – 3 hours or until doubled in height and feel poufy and pillowy.
When ready to fry, heat 3 inches of oil in a heavy pot to 350 degrees. Line a try with paper towels and add the remaining 1 cup of sugar in a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 minutes per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 3o minutes.
Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Italian
Hashtags: #nutella, #donut