Bombolonis are Italian doughnuts that are shaped into round balls. These Bombolonis are coated in cinnamon sugar and are filled with a Nutella Ganache. These homemade doughnuts taste so much better than shop brought ones! I recently got a deep fat fryer and I wanted to test it out. I used to fry doughnuts in a saucepan, but it is so hard to keep the temperature of the oil at the right temperature. The deep fat fryer stops this problem so no more burnt doughnuts, I highly recommend getting one, it makes things so much easier!
Ingredient:
500g Strong White Flour
50g Caster Sugar
50g Soften Butter
275ml Milk
7g Fast Action Yeast
10g Salt
2 x Eggs
Cinnamon Sugar:
150g Caster Sugar
1 Tbsp Ground Cinnamon
Nutella Ganache:
300g Nutella
200ml Double Cream
1. Heat the milk in a pan on a medium heat until the milk starts to simmer, then remove from the heat and leave to cool. Then in a large mixing bowl add the flour, caster sugar, yeast and salt (keep the salt away from the yeast) and mix until the ingredients are evenly distributed.
2. Next add the softened butter and eggs and mix, while mixing slowly start adding the milk (which should be around body temperature), a dough should start to form.
3. Knead the dough until it becomes smooth and elastic, you can use a stand mixer with a dough hook or do this by hand. With the stand mixer, it should take around 5-8 minutes and by hand, it will take around 10-12 minutes. If kneading by hand a dough scraper can be used help to knead the dough as this is a sticky dough. You can tell the dough is ready when it becomes elastic.
4. Leave to the dough to prove and double in size for 1 to 1 ½ hours.
5. Once the dough has proved, tip the dough onto a floured work surface and knock back the dough, this will remove any large air bubbles in the dough.
6. Next, divide the dough into 35g portions, this in total will make around 28 Bombolonis. Then roll the dough up into a tight ball.
7. Place the dough balls on a baking tray lined with baking parchment, dusted with flour and leave to prove for 40 minutes.
8. While the Bombolonis are proving, make the Nutella ganache by heating the double cream in a pan over a medium heat until it starts to simmer. Add the Nutella into a sperate bowl. Once the double cream has reached the simmering point pour the double cream over the Nutella and mix until a thick and glossy ganache forms, then leave to cool in the fridge to thicken the ganache.
9. Next, make the cinnamon sugar by adding the caster sugar and ground cinnamon in a bowl and mix.
10. Around 30 minutes into the Bombolinis are proving time, fill the deep fat fryer with vegetable oil and set the temperature to 170C. If you do not have a deep fat fryer use a heavy bases saucepan and heat, use a candy thermometer or digital thermometer to monitor the temperature.
11. After 40 minutes the Bombolonis should have doubled in size.
12. Once the oil has reached the right temperature, slowly and carefully place the Bombolonis into the deep fat fryer (I put 3 in a time, don’t add too many as if this will lower the temperature of the oil). Fry the Bombolonis for 4-6 minutes, around 2 minutes into the frying time the Bombolonis should flip over and start frying on the other side if this doesn’t happen just flip the Bombolonis. You can tell the Bombolonis are done when they are golden brown and sound hollow when you tap the top of the Bombolonis with a fork.
13. Remove the Bombolonis from the fryer and place them on a wire rack to drain the excess oil.
14. Once the Bomboloni have cooled a little, while still warm place the Bombolonis into the cinnamon sugar and cover the Bomboloni in the cinnamon sugar.
15. Leave the Bombolonis to cool for 30 minutes.
16. With a sharp knife cut a small hole into the Bomboloni. Then add the Nutella ganache into a piping bag fitted with a small round tip. Pipe the Nutella ganache into the Bomboloni.
Here are some other Nutella related recipes you might want to try out!
