Nutella Stuffed Bomboloni


A couple of years ago on National Doughnut Day (it’s June 5th if you want to mark your calendar), my daughter made a comment on social media that she was going to get doughnuts at a local dou…dough…doughnut shop.  What?!  My cupcake, cookie, cake, anything baked good snob daughter was going to buy doughnuts at a doughnut shop?!!! Can someone please take the knife out of my heart?

Well, I immediately searched for a doughnut recipe that wasn’t going to take a ton of rest time, and I found this Bomboloni recipe by Laura Vitale.  I’ve made many of her recipes and I knew these were going to be amazing!!  As I watched the video, I was so excited because I knew I could have these finished before my daughter was finished her shift (she manages and waits at a local restaurant).

I removed the butter, eggs and milk from the refrigerator and gathered the remaining ingredients.

I was so excited to make these Bomboloni, and even more excited to see the look on my daughter’s face when I walked in bearing these bits of goodness!

As I was making the dough, I couldn’t believe how easy these were to make.  I put all the dough ingredients in my mixing bowl, and using the dough hook attachment, started the kneading process.  After five minutes, the dough came together and was so smooth!


The remaining process came together rather quickly, and the outcome was amazing.  I’m going to walk you through the process…step-by-step!


  • 4 cups all purpose flour (480 grams)
  • 1/4 cup granulated sugar (50 grams), plus 1 teaspoon (4 grams)
  • 2 teaspoons *vanilla powder (8 grams)
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons active dry yeast (9 grams)
  • 1 cup milk (242 grams)
  • 2 large eggs, room temperature
  • 1/4 cup butter, softened to room temperature (56 grams)
  • Oil for frying Bomboloni (I recommend peanut oil because it can withstand high temps)
  • Granulated sugar to coat doughnuts
  • Nutella to fill doughnuts


Place flour, sugar, salt and vanilla in your mixing bowl.  Whisk to incorporate ingredients.


Heat milk to 110 degrees (use food thermometer). Place yeast and teaspoon of sugar on top of warm milk and slightly mix.  Let sit for 5-10 minutes until yeast becomes active and bubbles.  It should look like this.


Add eggs, butter, and yeast mixture to the flour mixture.

Room temperature eggs and butter

With dough hook attachment, mix on medium speed for 5 minutes.  This dough comes together beautifully and is so soft and smooth.

Prepare a baking sheet lined with parchment paper sprinkled with flour.  Remove the dough from the mixing bowl and place on floured surface.  Roll out dough to approximately 1/2 inch thickness.

Cut 12 doughnuts using a 3″ cutter.  Cut the circles very close to one another as you don’t want to re-roll your dough, or your final product won’t be as light and fluffy.

Place the circles at least 2 inches apart to allow room for the dough to rise.  Sprinkle the tops of the doughnuts with flour and place a light cotton towel on top and place in a warm spot to rise.  This will take 1 1/2 to 2 hours.


Doughnuts will puff up and double in size.

While the dough is rising, add your oil to your pan (I use my dutch oven.  Make sure you use a pan with a heavy bottom and sides.)  Place a candy thermometer in the oil and heat to 350 degrees.

Heat oil to 350 degrees. If your oil is too hot it will burn your doughnuts, and if it’s not hot enough, the doughnuts will be oily.

Once your doughnuts and oil are ready, place dough into the oil (four at a time is good).

Cook approximately 2 minutes on each side.  Remove the doughnuts with a slotted spoon and place on paper towels to remove some of the oil.

Dredge the warm doughnuts in the sugar until coated (I used very fine sugar…also known as caster sugar, but regular granulated sugar works well too.)

Make a slit in the side of your doughnut with a sharp knife.  Put the tip into the slit and gently squeeze to fill the Bomboloni with the Nutella.  Do this gently and take your time or your doughnut will burst (I’m speaking from experience).

I place my Bomboloni upright in a container.

Bomboloni placed upright in a container.

You are going to love these delicious Bomboloni (Italian doughnuts), and they will go FAST!!

In case you were wondering, my daughter was so excited and happy to receive her Nutella stuffed Bomboloni (and so were her co-workers).

I love to bake and cook for the people I love, and it puts a smile on my face every time I get a chance to do so!!  It’s my love language!!!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi.  I’d love to see your creations!


*This is the vanilla powder I use.  If you don’t have this, you can use regular pure vanilla extract.  Add it to the dough when you add the eggs.


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