The first time I made Nutella Stuffed Bomboloni, I honestly didn’t expect them to turn out so bakery-level good. I had tasted bomboloni before at a small café and never forgot that soft pillowy dough with the warm chocolate center. One weekend, I decided to try making them from scratch in my own kitchen. As the dough fried, the smell of buttery pastry filled the room, and when I rolled the hot bomboloni in sugar and piped in the Nutella, I knew immediately these were something special. The first bite, with that molten chocolate hazelnut filling spilling out, completely won me over.
Why You’ll Love This Recipe
I personally love this recipe because it gives you everything you want in a homemade doughnut: a soft fluffy interior, a delicate sugary coating, and a rich Nutella center that melts beautifully into the warm dough. If you enjoy bakery-style treats that feel indulgent and impressive, these bomboloni are absolutely worth making. Every time I serve them, people think I bought them from a pastry shop. (See the ingredients in the next page below…)
Ingredients
- 310 g all-purpose flour
- 120 ml warm milk
- 1 medium egg
- 5 g instant yeast
- 35 g soft butter
- 1 tablespoon sugar
- 1 teaspoon salt
- Neutral oil, for frying
For Rolling
- 90 g fine granulated sugar
For Filling
- 1 jar Nutella (about 450 g)
Equipment Needed
- Large mixing bowl
- Whisk or spoon
- Kitchen scale
- Baking paper
- Deep frying pan or pot
- Kitchen thermometer
- Slotted spoon
- Paper towels
- Piping bag with round nozzle
- Cooling rack
Step-by-Step Instructions
The first thing I always do is prepare the dough. In a large bowl, I combine the flour, sugar, salt, and instant yeast. Then I add the warm milk and egg and start mixing until a rough dough forms. Once everything comes together, I knead it for several minutes before gradually adding the soft butter. I learned the hard way that adding all the butter at once makes the dough harder to develop properly, so now I work it in little by little.(See the next page below to continue steps…)
After the dough becomes smooth and elastic, I place it in a lightly oiled bowl and let it rise until doubled in size. This usually takes about one to one and a half hours in my kitchen. I’ve rushed this step before, and trust me, underproofed bomboloni never develop that airy bakery-style texture. Patience makes a huge difference here.
Once risen, I divide the dough into equal portions and shape each piece into a smooth ball. I place them on small squares of baking paper and leave them for a second rise until noticeably puffed. The dough becomes incredibly soft at this stage, and I always handle it gently because pressing too hard can remove some of the air that creates that fluffy interior.
Next comes the most exciting part: frying. I heat the oil to around 170–175°C and fry only a few bomboloni at a time until golden brown. As soon as they come out of the oil, I roll them immediately in sugar while they are still hot. After they cool slightly, I pipe generous amounts of Nutella into the center. The warmth of the dough softens the Nutella into a silky molten filling that tastes absolutely incredible.
Pro Tips for Best Results
I tested this recipe several times, and controlling the oil temperature is probably the most important step. If the oil gets too hot, the outside browns too quickly while the inside stays undercooked. If it’s too cool, the dough absorbs excess oil and becomes heavy. A thermometer makes a huge difference.
Another thing I learned is that proper proofing cannot be rushed. I once shortened the second rise because I was impatient, and the bomboloni came out much denser. Giving the dough enough time to puff up properly creates that signature airy texture.
Don’t be shy with the Nutella filling. I’ve tried adding small amounts before, but the real magic happens when you fill each bombolone generously. That warm flowing chocolate center is what makes these so unforgettable.
Common Mistakes to Avoid
The biggest mistake I made the first time was frying at inconsistent temperatures. Some bomboloni browned beautifully while others cooked unevenly. Now I monitor the oil closely the entire time, and the results are much better. (See the next page below to continue…)
Another mistake is skipping the second proofing stage. I thought the first rise would be enough, but the bomboloni turned out noticeably less fluffy. The second rise helps create that classic pillowy interior.
I also recommend rolling them in sugar immediately after frying. I once waited several minutes, and the sugar didn’t stick nearly as well. The surface needs to be hot and slightly tacky for the perfect coating.
One more mistake is overfilling the fryer. I used to fry too many at once, which lowered the oil temperature dramatically. Small batches cook more evenly and maintain that beautiful golden color.
Serving Suggestions
I personally love serving bomboloni while they’re still slightly warm because the Nutella inside stays soft and creamy. The contrast between the fluffy dough and molten filling is honestly unbeatable.
Sometimes I serve them alongside strong coffee or cappuccino. The bitterness of the coffee balances the sweetness of the Nutella beautifully and makes them feel like a true Italian café treat.
For special occasions, I dust them lightly with powdered sugar before serving and place extra Nutella in a small bowl on the side for dipping. It always makes the presentation look extra impressive.
Variations & Customizations
I’ve experimented with filling these bomboloni with pastry cream instead of Nutella, and they turned out delicious. The creamy filling gives them a more traditional Italian bakery feel.
Another version I really enjoy includes adding orange or lemon zest to the dough. The citrus aroma pairs beautifully with the chocolate hazelnut filling and makes the dough smell incredible while frying.
Sometimes I also add chocolate chips or use white chocolate spread as a filling. It changes the flavor completely while keeping that same soft fluffy texture everyone loves.
How to Store, Freeze & Reheat
From my experience, bomboloni taste best the day they’re made because the dough stays incredibly soft and fresh. I usually keep leftovers in an airtight container at room temperature if I plan to eat them within a day.
I’ve frozen unfilled bomboloni before, and they reheat surprisingly well. Once thawed, I warm them gently in the oven and then add the filling afterward.
For reheating, I recommend using the oven rather than the microwave. I tried microwaving them once, and the texture became slightly rubbery. A few minutes in a warm oven keeps them much softer.
Conclusion
These Nutella Stuffed Bomboloni are easily one of the most satisfying homemade desserts I’ve ever made. The combination of fluffy buttery dough, sparkling sugar coating, and warm flowing Nutella center creates something that feels straight out of an Italian bakery. While they take a little patience, every step is absolutely worth it once you take that first bite. If you love chocolate-filled pastries and soft homemade doughnuts, trust me, this recipe is one you’ll want to make again and again.