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nutella donuts (bomboloni alla nutella)

(3 ratings)
Blue Ribbon Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

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

Blue Ribbon Recipe

Light and airy, these Nutella donuts are the bomb! The sweet, smooth, and creamy Nutella center is the perfect addition and adds tons of nutty and chocolate flavor. They're quite a treat.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 18 Hr
cook time 5 Min
method Deep Fry

Ingredients For nutella donuts (bomboloni alla nutella)

  • 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
  • 3 lg
  • 7 Tbsp
    butter, at room temperature, cut into 7 pieces
  • oil for frying
  • Nutella for filling

How To Make nutella donuts (bomboloni alla nutella)

Test Kitchen Tips
We warmed our milk in the microwave for 30 seconds and then let the yeast dissolve for about 4 minutes. We found that helped the dough rise a bit better.
  • Yeast, milk, flour, sugar, salt, and eggs in a mixing bowl.
    In the stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, for about 1 minute. Add the flour, 1/3 cup sugar, salt, and eggs. Mix on low for about 4 minutes to develop the dough.
  • Slowly adding butter.
    Begin adding the butter, one piece at a time, and continue mixing for 5 to 6 minutes.
  • Dough wrapped in plastic wrap to chill.
    Remove the dough from the bowl and tightly wrap it in plastic wrap. Refrigerate for 6 – 15 hours.
  • Dough rolled and cut into round pieces.
    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 them in plastic wrap. Allow to rise in a warm spot for 2 – 3 hours or until doubled in height and feel poufy and pillowy.
  • Frying the donuts.
    When ready to fry, heat 3 inches of oil in a heavy pot to 350 degrees. Line a tray 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.
  • Rolling donuts in cinnamon sugar.
    When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely for about 30 minutes.
  • Piping Nutella into the donuts.
    Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equal distance between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.

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