Nutella Bombolini

• 435 g flour
• 68 g sugar
• 1 tsp sugar
• 185 g whole milk, warm (37°C)
• 60 g unsalted butter, softened
• 7 g active dry yeast
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp salt
• Oil, for frying
• Nutella
• Granulated sugar, for coating

1. 1

   In a bowl, combine the warm milk (37°C), yeast, and 1tsp of sugar. Let sit for 5–10 minutes until foamy.

2. 2

   Add the eggs, sugar, and vanilla. Mix until combined.

3. 3

   Add the flour and salt, then mix until a rough dough forms.

4. 4

   Knead the dough, adding the softened butter a little at a time until fully incorporated.

5. 5

   Continue kneading for 8–10 minutes, or until the dough is smooth and elastic.

6. 6

   Transfer to a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.

7. 7

   Divide the dough into 12 pieces (about 65g each) and roll into smooth balls.

8. 8

   Place on a lined tray, cover loosely, and let rise for 30 minutes until puffy.

9. 9

   Heat oil to about 165°C.

10. 10

    Fry the bombolini for 2–3 minutes per side, turning every 30–45 seconds, until golden brown.

11. 11

    Transfer to a wire rack for a few minutes, then coat in granulated sugar.

12. 12

    Make a small hole in each bombolini and pipe in the Nutella until filled.

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