Indulge in Decadent Nutella Stuffed Donuts: Your Ultimate Bombolini Recipe Guide
Prepare to elevate your breakfast or dessert game with these utterly irresistible Nutella Stuffed Donuts, also affectionately known as Bombolini! This recipe delivers a classic, fluffy fried dough that perfectly encases a generous, luscious filling of rich hazelnut-chocolate spread. A simple dusting of granulated sugar provides the perfect finish, making these one of the most delightfully decadent treats you’ll ever have the pleasure of biting into. Forget store-bought; homemade Nutella donuts are a true labor of love that rewards you with unparalleled flavor and texture.
As a passionate baker and Nutella enthusiast, I can confidently say that hazelnut spread is a magical ingredient that transforms anything it touches into pure gold. These Nutella-filled beauties are no exception, holding a special place in my heart among all the Nutella recipes I’ve created. If I had to pick my top three, these exquisite donuts would undoubtedly share the spotlight with my beloved Nutella Cupcakes and the silky smooth Nutella Mousse. Each one offers a unique way to enjoy that beloved chocolate-hazelnut flavor, but there’s something truly special about a warm, fluffy donut oozing with creamy Nutella.
Why You’ll Fall in Love with These Nutella Donuts
Making homemade donuts might seem intimidating at first, but this recipe breaks down the process into easy, manageable steps, promising a rewarding experience. Here’s why these Nutella Bombolini will become a staple in your kitchen:
- Unforgettable Flavor Combination: The delicate sweetness of the fried dough perfectly complements the rich, nutty, and chocolatey notes of Nutella. It’s a match made in dessert heaven.
- Pillowy Soft Texture: The yeast-leavened dough results in donuts that are incredibly light and airy on the inside, with a perfectly golden-brown, slightly crispy exterior.
- Pure Decadence: Each bite is an explosion of flavor and texture, making these donuts a truly indulgent treat for any occasion. They’re perfect for impressing guests or simply treating yourself and your loved ones.
- Versatile Delight: While incredible for breakfast or brunch, they also shine as a show-stopping dessert, a comforting afternoon snack, or a delightful addition to any party spread.
- The Joy of Homemade: There’s immense satisfaction in creating such a delicious treat from scratch. The aroma of freshly fried donuts filling your home is an experience in itself.
How to Make Perfect Nutella Stuffed Donuts (Bombolini)
Crafting these delectable Nutella Bombolini involves a few key steps, from preparing the dough to frying and filling. Follow these instructions carefully for the best results, and get ready to enjoy a truly sensational homemade treat.
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warm water and sprinkle the dry active yeast over the surface. Allow it to sit undisturbed for about 5 minutes. This crucial step lets the yeast activate; you’ll know it’s ready when a foamy layer appears on top. If it doesn’t foam, your yeast might be expired or the water temperature was off, and you should start over.
- Prepare the Dough Base: Add the milk, melted shortening, sugar, salt, eggs, and half of the all-purpose flour to the activated yeast mixture. Using the dough hook attachment of your stand mixer (or a sturdy spoon for hand-mixing), mix these ingredients until they are well combined and a sticky dough begins to form.
- Knead and Rise (First Proof): Gradually add the remaining all-purpose flour. Continue mixing until the dough comes together, becoming smooth and slightly sticky to the touch. It should pull away from the sides of the bowl but still be soft. Transfer the dough to a lightly greased bowl, turn it once to coat, then cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for approximately 2 hours, or until it has doubled significantly in size. This first rise develops flavor and texture.
- Shape the Donuts: Once risen, gently punch down the dough to release the air. Lightly flour your work surface and knead the dough for a minute or two to ensure it’s smooth and pliable. Using a floured rolling pin, roll out the dough to an even thickness of about ½ inch. Use a donut cutter or a round drinking glass (roughly 3-inches in diameter) to cut out individual donut shapes. Avoid twisting the cutter; press straight down to get clean edges.
- Second Rise (Proofing): Carefully transfer the cut donuts to a parchment-lined baking sheet, leaving some space between each. Cover them loosely with plastic wrap or a clean towel and let them rise again for another 45 minutes. This second proof is essential for light and airy donuts.
- Fry the Donuts: Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to approximately 350°F (175°C). Use a candy thermometer to monitor the temperature, as consistent heat is key to even frying. Carefully lower 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they turn a beautiful golden brown. Using a slotted spoon or spider, transfer the fried donuts to a wire rack placed over a paper towel-lined baking sheet to drain excess oil. While still warm, generously coat the donuts with granulated sugar (or powdered sugar as suggested in the recipe card for a classic bombolini finish).
- Fill with Nutella: Once the donuts have cooled slightly but are still warm, it’s time for the best part: filling! Use a skewer or a thin knife to create a small hole on the side of each donut. Fill a piping bag fitted with a round tip (or a sturdy ziploc bag with a corner snipped off) with Nutella. Insert the tip into the hole and gently squeeze to fill each donut with a decadent amount of Nutella. Serve immediately and savor every glorious bite!
Expert Tips & Delicious Variations for Your Bombolini
To ensure your Nutella stuffed donuts are perfect every time, and to inspire some creative twists, consider these expert tips and variations:
- Storage Best Practices: For optimal freshness, store these delicious donuts in an airtight container. They can be kept at room temperature in a cool, dry place for up to 2 days, or in the refrigerator for up to a week. To freeze, place cooled, unfilled donuts in an airtight freezer-safe container or bag for up to one month. Thaw at room temperature before filling and serving.
- Reheating for Freshness: If stored in the fridge, a quick warm-up can bring back their fresh-baked goodness. Microwave for just a few seconds until slightly warm and soft. If reheating frozen donuts, first allow them to thaw completely at room temperature, then warm gently in the microwave or a low oven (around 250°F/120°C) for a few minutes. Avoid reheating donuts that have been stored at room temperature, as they are best enjoyed as is.
- Creative Filling Alternatives: While Nutella is divine, feel free to experiment! You can fill these versatile donuts with a variety of delicious options like smooth vanilla or chocolate pudding, rich pastry cream, various fruit jams or jellies (strawberry, raspberry, apricot), creamy peanut butter, or even a homemade lemon curd for a zesty twist. The possibilities are endless!
- Achieving Perfect Donut Shapes: As mentioned, a dedicated donut cutter provides consistent results, but a simple drinking glass with a rim of about 3 inches works just as well. For any leftover dough scraps, gently re-knead them, let them rest for 10-15 minutes, then re-roll and cut. You can also form these scraps into “donut holes” and fry them for mini treats.
- Efficient Nutella Filling Techniques: A piping bag with a small round tip is ideal for precise and clean filling. If you don’t have one, a heavy-duty ziploc bag with a small corner snipped off works perfectly. For even more control, a baking syringe or even a clean, empty squeeze bottle (like those used for condiments) can be effective tools for injecting the creamy Nutella into the donuts.
- Optimal Frying Temperature: Maintaining the oil temperature around 350°F (175°C) is crucial. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside, remaining raw in the center. Use a thermometer and adjust heat as needed.
- Don’t Overcrowd the Pot: Fry only a few donuts at a time. Overcrowding will significantly drop the oil temperature, leading to greasy donuts, and make it difficult to flip them evenly.
- Flour Your Surface (But Not Too Much): A lightly floured surface prevents sticking, but too much flour can make your dough tough. Use just enough to prevent sticking when rolling and cutting.
- Warm Dough is Happy Dough: Ensure your kitchen is warm enough for the dough to rise properly. If your kitchen is cool, you can place the dough in a slightly warmed oven (turned off, with just the pilot light or a bowl of hot water inside for warmth).
- Different Sugar Coatings: While granulated sugar offers a classic texture, powdered sugar gives a softer, more traditional Italian bombolini finish. You can also get creative with cinnamon sugar, or even a light glaze for extra sweetness and shine.
Donut vs. Doughnut: Exploring the Sweet Spelling Saga
Is there a difference between a “donut” and a “doughnut”? The simple answer is: no, not really. They refer to the exact same beloved fried dessert. The distinction is primarily linguistic and regional. “Doughnut” is the original, more traditional, and formally recognized spelling of the word. It’s still widely used in many parts of the world, particularly in the United Kingdom and by many purists. However, “donut” is a shortened, Americanized spelling that gained significant traction, largely due to its adoption by major donut chains and its prevalence in American culture. In fact, it’s now often more common to see the “donut” spelling in the United States than the longer, classic “doughnut.” It’s a classic example of American slang and the tendency to simplify words for ease of use, reflecting how language evolves over time.
The Intriguing Origin of the “Donut” Name
The naming of this popular dessert wasn’t a carefully planned marketing strategy but rather a spontaneous coining of a term in the early 19th century. The credit is often given to Washington Irving, who, in his 1809 book “A History of New York from the Beginning of the World to the End of the Dutch Dynasty,” made reference to “dough-nuts.” He was specifically talking about the small, round pieces of fried dough that we now commonly refer to as donut holes. These early versions were often shaped like nuts, hence the “nut” part of the name. While the exact reasoning for his choice of words isn’t exhaustively documented, it’s quite easy to imagine how these small, doughy morsels could have reminded him of peanuts or other nuts in their appearance. Over time, as the confection evolved into the larger, ring-shaped or filled varieties we know today, the name stuck, undergoing its own transformation from “dough-nut” to the more contemporary “donut.”
Whether you call them donuts, doughnuts, or the Italian bombolini, one thing is certain: these Nutella Stuffed Donuts are a true delight that will bring joy to any table. If you loved making and eating these as much as I did, or if you have any questions, please let me know in the comments below! Don’t forget to connect with me on social media to share your creations and find more delicious recipes!
More Donut Recipes You’re Sure to Love:
- Classic Jelly Donuts
- Irresistible Easy Donut Holes
- Delicious Fresh Strawberry Donuts
- Wholesome Baked Chocolate Donuts
For more delicious recipes and cooking tutorial videos, be sure to follow me on YouTube and Facebook.
Nutella Stuffed Donuts
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Ingredients
- 1 envelope of dry active yeast
- 1/4 cup warm water
- 1 1/2 cup milk
- 1/2 cup sugar
- 1 tsp salt
- 1/4 cup shortening
- 2 eggs
- 5 cups all purpose flour
- 1/4 cup powdered sugar
- 1/2 cup Nutella
Instructions
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In a large bowl, add the warm water and sprinkle over the yeast. Set aside for 5 minutes so it can activate.
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Once the yeast activates and becomes foamy add the milk, melted shortening, sugar, salt, eggs, and 1/2 of the all purpose flour. Mix until everything is well incorporated.
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Add the remaining all-purpose flour and mix until the dough is smooth and slightly sticky.
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Place the dough into a greased bowl, cover it, and let it rise for 2 hours.
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Lightly flour your working surface and knead the dough for a minute or two.
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Gently roll the dough 1/2-inch thick with a floured rolling pin.
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Cut donuts using a donut cutter or round drinking glass.
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Cover the donuts and let them rise for 45 minutes.
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Heat some vegetable oil to about 350 degrees and then fry the doughnuts for about 2 minutes on each side or until golden brown.
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Sprinkle some powdered sugar on top of the donuts.
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Using a skewer make a hole on the side of the donut and then stuff it with Nutella using a piping bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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