Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, donuts fillled with nutella (aka bomboloni). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Donuts fillled with Nutella (aka Bomboloni) Bella Fort Worth, Texas. These Bombolonis are coated in cinnamon sugar and are filled with a Nutella Ganache. I recently got a deep fat fryer and I wanted to test it out.
Donuts fillled with Nutella (aka Bomboloni) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Donuts fillled with Nutella (aka Bomboloni) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have donuts fillled with nutella (aka bomboloni) using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Donuts fillled with Nutella (aka Bomboloni):
- Prepare 4 cups All Purpose Flour
- Make ready 1/4 cup Granulated Sugar
- Make ready 1 cup Milk, warmed up to about 110 degrees
- Take 2-1/4 tsp Active Dry Yeast
- Make ready 1/4 cup Unsalted Butter, softened at room temperature
- Prepare 2 Eggs
- Take 1 Envelope Vanillina or 2 tsp of Vanilla Extract
- Take Granulated Sugar
- Make ready Nutella
Recipe provided by Chef and Cookbook Author Emily Richards. My first experience with eating a Bomboloni was an evening out with friends. It all started out as a walk along the boardwalk and then a delicious experience with a soft donut, that was filled with a creamy vanilla pastry cream. Bomboloni are Italian filled doughnuts primarily connected to the Tuscany region, but they may have origins in Austria.
Steps to make Donuts fillled with Nutella (aka Bomboloni):
- Sprinkle the yeast and one teaspoon of sugar over the warm milk, give it a gentle stir and set aside to activate. Add the flour, sugar, salt and vanilla to the bowl of a standing mixer fitted with a paddle attachment, once the yeast is ready, add it to the flour mixture along with the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together.
- Roll out the dough onto a floured surface to about 1/2 inch thick, cut out your donuts using a 3” biscuit cutter then place them on a lightly floured baking sheet (keep them a couple of inches apart from each other) sprinkle a little flour on top, cover with a lint free kitchen towel and place them somewhere warm to rise for about an hour and a half.
- Preheat some vegetable oil in a heavy duty pan (fill the pan only half way up the side with the oil) to 350 degrees, fry the donuts until golden brown on both sides, then drain them on a paper towel lined baking sheet, dredge them in granulated sugar and finally fill them with nutella using a piping bag fitted with a star tip.
In some parts of Italy, they are called bomba or bombe meaning "bomb," because they resemble a small grenade. What makes them different from American-style doughnuts is that the creamy filling is visible from the top rather than hidden inside. In a separate bowl, whisk the eggs with the remaining milk. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt. Bombolini alla Nutella fatti in casa.
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