NUTELLA RECIPE: To be honest, i'm a great fan of junk food but i don't really buy it that much. I make it... true... but mainly only for these website. I’m more of a savory kind of guy when it comes to junk food.
All that sugar gives me tummy problems. I have IBS ( Irritable Bowel Syndrome ). So, no thanks!
But doughnuts bring me back at least 25 years. I may not a fan of junk food but that doesn’t mean that I don’t eat doughnuts as sweet afternoon treats and I certainly know a good donut when I taste one.
These donuts? Are the best I have ever tasted.
( I totally say so because this is my recipe and i want you to come back to this website! LOL )
The original recipe comes from the Italian so-called Bomboloni. Made with Custard Cream, Jam, Nutella or plain, Bomboloni are probably the most famous treats in the country.
However, I’d be hard pressed to choose a favorite between the sugary, un-filled donuts and the melty Nutella filled ones. They are all out of this world good.
Skill Level:  |
Time: 6 Hours |
Price:  |
Makes: 24 Doughnuts |
Ingredients:
| Conversions |
Directions:
01 - Prepare 1 Cup of Nutella ( Homemade Nutella: Recipe Here )
02 - Dissolve the Yeast in some Milk taken with an espresso cup from the amount given.
03 - Whisk the Eggs and add them to the remaining milk. Set aside.
04 - In a large bowl, mix Flour, Sugar, Salt and the Lomon Zest.
05 - Add the bowl with Milk and Eggs you have set aside earlier into the Flour mixture nd knead for 5 minutes by hand, or with an electric mixer.
06 - Now, combine the Yeast-Milk mixture to the Dough and knead for other 3 minutes.
07 - Add the butter ( little by little) without stopping kneading, until you will end with a smooth, soft an dry Dough.
08 - Place the Dough in a bowl. Cover with cling film and leave it to stand in the oven ( switched off )
for 45 minutes, or until the Dough has doubled in size.
09 - Once the Dough has doubled in size, flat it to a sheet 2cm / 0.7in thick.
10 - Cut 24 discs with a glass or simply divide the main Dough in 24 smaller balls.
11 - Place all the discs ( or balls ) on a floured oven tray and let them double in size for 1 hour.
12 - Heat the oil in a deep pan until it reaches 180C / 350F.
13 - Gently lower the Dough Discs ( or Balls ) two or three at a time into the hot oil for 3 - 5 minutes or until golden-brown.
14 - Remove them from the hot oil with a slotted spoon and drain on some kitchen paper.
15 - Roll the hot Doughnuts in the Sugar.
16 - Using a piping bag or a syringe, fill the Doughnuts with Nutella ( Homemade Nutella: Recipe Here ).
Notes:
- MANITOBA FLOUR equivalent is Extra Strong Flour.
- You can serve the Doughnuts worm or fridge-cold.
- Save them in the fridge for a couple of days, but double check the expiring date of the Eggs and all the other ingredients.
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