- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 4 cups 00 flour (caputo flour)
- 1 cup sugar, divided
- 2 1/4 teaspoons (1 packet) rapid-rise yeast
- 8 tablespoons (1 stick) unsalted butter, softened and cubed
- 1/2 cup whole milk, warmed to 110°F
- 3 large eggs
- 1 yolk
- 1 teaspoon almond extract
- Zest from 1 orange
- 1/4 teaspoon salt
- 8 cups vegetable oil, for frying
- 1/2 cup Nutella®, for filling
Method
Step 1
Combine flour, ½ cup sugar, and rapid rise yeast in a bowl of a stand mixer, whisk together. Scatter softened butter on top of dry ingredients.
Step 2
Combine the milk in a mixing bowl with the eggs, egg yolk, almond extract, orange zest and salt. Whisk together.
Step 3
Add wet ingredients to dry ingredients. Using a dough hook attachment, beat for 10 minutes till dough forms. With oil hands knead into a ball for a couple of minutes.
Step 4
Place dough into a greased bowl. Cover dough with plastic wrap and a towel. Let dough rise for about 2 hours in a warm place, until it doubles in size.
Step 5
Punch dough down. On a clean surface, knead dough back into a ball, then roll it into a rectangle. Using a 3-inch cookie cutter, cut dough and place onto individual parchment squares on a baking sheet. Cover and let rise for an additional 45 minutes.
Step 6
While the dough is rising, add 8 cups of vegetable oil to a large pot. Heat to 345° F. Fry Bomboloni for about 2 minutes on each side. Remove with tongs and place on a paper towel cooling rack.
Step 7
Roll Bomboloni into remaining sugar while still warm. Add Nutella® to a round-tipped piping bag. Create a small hole in the side of each Bomboloni and pipe Nutella® in center. Best to eat while warm.