Bomboloni Doughnut with Nutella
Equipment
- Pot
- Induction
- Mixing Bowl
- Sieve (For frying)
- 14 x 12 inch baking tray
- Parchment Paper
- Bowl (medium)
- Spoons
Ingredients
Doughnut dough:
- 1 packet Dry Yeast
- 2 tbsp Condensed Milk
- 2 tbsp Milk Powder
- 2 tbsp Castor Sugar
- 100 ml Warm Water
- 250 gm All Purpose flour
- 1 tsp Bread Softener
- 1 pcs Whole Egg
- Oil - For Deep Fry
Filling:
- 360 gm Nutella
Topping:
- 100 gm Castor Sugar - For Coating
Instructions
Preparing Doughnut:
- Take a bowl, pour in the warm water and add in condensed milk, milk powder, castor sugar. Give it a gentle stir and sprinkle dry yeast into it. Stir again and set aside to activate.
- Yeast is activated when you can see the mixture is bubbling and foamy.
- After that, in a bowl, add the flour, bread softener, eggs and activated yeast.
- By hand, mix and knead all the ingredients until well combined.
- Knead the dough for 10 minutes or until the dough is not sticky. If you see the dough is sticky, add some flour and knead again.
- After that, let the dough rise to double its original size. Cover the bowl with a wet cloth or plastic wrap. It takes 30 minutes to let it rise. If you can, find a warm place and keep your bowl there. Warmth and moisture helps the yeast more active.
- After 30 minutes, you can see the dough has expanded. Knead the dough a bit just to remove the air.
- Then, take a small amount of dough, the weight being around 30gm. Mould it into a round shape and set aside for 20 minutes.
- Don�t forget to cover the doughnut. Or else, later the dough will be dry.
- In a pot, pour some oil in and at a low heat, fry the doughnut until it golden brown. Fry it for 3 to 5 minutes each side.
- Remove the balance of oil from doughnut and let it cool.
Assembling:
- Take a piping bag and put nutella into it. Cut at the edges of piping bag. Set aside.
- In a bowl, add castor sugar. Set aside.
- Take a cooled doughnut and poke a hole on it. Just a small hole, only large enough to insert the filling.
- After that, coat the doughnut with the castor sugar and start piping the nutella filling. Your bomboloni doughnut is ready to eat!
Notes
*You need piping bag to insert the nutella filling*