Nutella Stuffed Donuts (Bomboloni)

A simple guide on how to make a special kind of italian donut, and how to fill it with a copious amount of nutella. Enough said.

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Ingredients you'll need:

Dough-
2.5 teaspoons (10g) instant yeast
1/2 cup (115g lukewarm water
2 cups (255g) bread flour
2 cups (255g) all purpose flour
1.5 teaspoons (10g) kosher salt
1/2 cup (107g) granulated sugar
3 large eggs
2 egg yolks
1/4 cup plus 1 tablespoon (90g) unsalted butter at room temp

FIlling:
Straight up nutella.
Other fillings:
seedless jams and jellies
whipped cream
pastry cream
etc.

[livinlikelivy]

I don’t usually cook or bake. But I discovered your channel legit last night and I think I’ve watched more than 20 videos nonstop. The content is amazing and the quality is A1. Not to mention dat ~aesthetic~ with your close up shots. Love those intimate intros and outros. I hope you get big my guy!! You deserve so much :))

[Tdog]

Oh these aren't homemade doughnuts, they were made in a factory.
A bomb factory.
They're bombs.

[azizkosber]

"if you close your eyes while you're eating the calories cease to exist" - that is awesome!

[damiencastro]

Written Instructions!

I’ll put the ingredients here to make sure:

Dough:
2.5 teaspoons (10g) instant yeast
½ cup (115g) lukewarm water
2 cups (255g) bread flour
2 cups (255g) all purpose flour
1.5 teaspoons (10g) kosher salt
½ cup (107g) granulated sugar
3 large eggs
2 egg yolks
¼ cup plus 1 tablespoon (90g) unsalted butter at room temp


FIlling:
Straight up nutella.
Other fillings:
seedless jams and jellies
whipped cream
pastry cream
etc.


Place 2.5 teaspoons (10g) of instant yeast into a ½ cup (115g) of lukewarm water. Give that a little stir. Let it sit for 10 minutes to bloom or until frothy and bubbly.


In a stand mixer with a dough hook attachment, add 2 cups (225g) all purpose flour and 2 cups (225g) bread flour, 1.5 teaspoons (10g) kosher salt and ½ cup (107g) granulated sugar. Mix this together either with the stand mixer or your hand, personal preference.


Crack all three whole eggs into yeast mixture for easy pouring. With the mixer on medium-low speed, pour in the yeast mixture with eggs, followed by 2 egg yolks. Finally, put in ¼ cup plus 1 tablespoon (90g) of unsalted butter at room temp.


Continue mixing on medium low until everything becomes incorporated. When the dough is cohesive, increase the speed to medium and let it go for four minutes or until you get a nice, smooth elastic dough.


When finished, turn the mixer off, remove dough and transfer to well-oiled large mixing bowl. Cover entirely with plastic wrap and allow to rise for 2 hours in a warm area or until its 2 ½ times its original size. The warm area can be created with putting it in a cold oven that has its light on.


When properly risen, use a floured hand to work the dough onto a well-floured work surface. Gently shape the dough into a rough rectangle. Lightly flour the top of your dough, then using a rolling pin, roll your dough out until its half of an inch thick. Use light dustings of flour as needed to prevent the dough from sticking.


Generously flour a baking sheet and place that next to you. Using a 3-inch circular biscuit cutter, punch out as many circles of the dough as you can and place them onto the floured baking sheet. Leave 1” of space between each circular piece of dough as they will spread a little bit.


Cover the rimmed baking sheet with another, equally sized rimmed baking sheet. Just to cover it to prevent drying out while they’re proofing in a warm environment for 1½ hours or until they’re 2 ½ the size.


(Optionally) you may place the dough in the refrigerator while setting up the fry station to chill and firm up. This will make the dough a little easier to use.


Fill a deep, heavy-bottomed pot fitted with a candy thermometer or a fry oil thermometer with 3 ½ inches of high smoke-point oil. Heat the oil up to 350°F. Maintain this temp as consistently as possible while frying.
Oil examples, Vegetable oil, Avacado Oil, even Lard works!


Put a sheet tray to the side. Place a wire rack on top of this. Place paper towels on top of the sheet tray. This will act as a landing and draining spot for the finished, fried donuts. Grab a frying spider strainer or metal slotted spoon and place it to the side. Additionally, grab a bowl and put enough granulated sugar to toss the donuts in.


Using a spatula, gently lift the dough masses off the sheet tray. Lay donuts 2-3 at a time into the frying oil and let them float there, frying 2-3 minutes or until golden-brown on one side. Gently flip, and let fry for another 2-3 minutes or until golden brown. Transfer to the draining zone to dry and cool slightly. While still warm or hot, toss the donuts in granulated sugar. Put these to the side.


To fill the donuts, use a chopstick or wooden skewer, poke a hole in the side about halfway into the donut. Jostle the skewer around for extra room for the filling. When done, insert a Nutella-filled piping bag fitted with a nozzle and fill donuts with the desired amount of filling. You’ll know its enough when it starts to push the piping bag out of the donut. Repeat process with all donuts.


Finished! Please give this comment a like so this is one of the first comments seen! Also, I want that sweet, sweet internet karma! If I missed anything, go ahead and leave a comment and I’ll make sure to fix it! Now I just wasted the last 24 minutes of my life so lemme go make these god-sends

[bigbrain]

How dare you use French cleaning technique in sacred Italian recipe.

[luqmandjabout]

In Germany we call them Berliner there usually stuffed with some good old jam and sprinkle powdered sugar on them

[xinaily]

In Poland we call them pączki and they're usually stuffed with rose jam. On top we put powdered sugar or frosting.

[dipp]

I gained 20 pounds just looking at them

[lisachristineellensohn]

German girl here, we call them "Berliner" and they are delicious, especially with nutella filling!😋

[Amethyst]

You are such an amazing young man... I'm old enough to be your mother, so I can say things like that... I also have a mohawk so I can say things like "AWESOME hair DUDE!"

[rico]

You're pronouncing it right, and yes, they are called "bomboloni" because of calories

[ft.Pluviphile]

It just makes my heart swell at how far he and his team have come. ❤❤❤

[arivasquez]

Hope this video skyrockets and gets you all the subscribers that have been long over due for your channel! Love your videos, keep it up!! 😊

[bangtantits]

"If you eat with your eyes closed, then the calories ceased to exist".
I must have been eating with my eyes wide open my entire life then.😂😂

[almapizarro]

I lover you calorie philosophy. I won't acknowledge negativity in my life.

[leighton]

1:15 I know this is a late video, but I wanna thank you for saying that. I’ve recently been cleared for anorexia, I love this quote from you! It helps people like me out a lot! ❤️👍

[sunnyleef]

The filling process reminds me of cream puffs, I distinctly remember how satisfying it is to hold the cream puff (or in this case, donut) while you fill it. You can feel the filling plump up the donut until it is full and it is a very fun experience

[newhopeelena]

I've watched SO MANY cooking videos or tv programs and SO MANY chefs but I swear Josh is my favorite one

[shivaanijk]

Omg, I still can't process how much Josh has changed in 2 years! How can an adult change soo much?? It's like 2 entirely different people!! 😱❤️

[KLemonLime]

Your videos are so entertaining and informative as well! I love your descriptions and hope to see more of your good work :)