These doughnuts are the best one’s you will eat. I promise. Nutella filled doughnuts or bomboloni are very popular on the internet and I just made them eggless so you can enjoy them too! These nutella heavens are like little clouds from chocolate heaven and you will not stop at one.
Why do I need bread flour to make doughnuts?
Bread flour has a higher gluten content which really helps in making these doughnuts soft and fluffy. If you cannot find bread flour in your area, you can easily buy it online or use vital wheat gluten with regular all purpose flour. I have mentioned the quantities in the recipe below.
My dough is doughnut dough is breaking apart after adding butter!
It happens, it is very normal. You just need to keep kneading the dough and it will come together.
Can I make the dough by hand?
Yes, it will just take a little longer and your hands might get tired. But it is possible.
Can I bake these bombolonis or doughnuts?
Yes you can, the shape is pretty much like the fried one. They will taste amazing nevertheless. Follow the recipe as directed and after the second proofing step bake in a preheated oven at 180C for 13-15 minutes.
Baking tips:
Using a pastry brush, brush the doughnut tops with milk to get a golden brown colour while baking.
Try not to overbake your doughnuts or they will be hard.
Eggless Bomboloni
Ingredients
Doughnuts
- 280 gram bread flour (Or mix 260 g maida + 20 g wheat gluten)
- 5 gram Active dry yeast
- 1 teaspoon granulated Sugar or castor sugar
- 1/4 teaspoon salt
- 180 milliter milk Lukewarm
- 30 gram unsalted butter soft not melted
- 30 milliter sweetened condensed milk
- water a few tablespoons if dough is too dry
Filling:
- 350 gram Nutella
Neutral flavoured oil for frying: I used sunflower oil OR Baking instructions below
Instructions
- In a small bowl add 2 tablespoons from the (total) milk along with sugar and the yeast. Mix well and set aside.
- In the bowl of a stand-mixer fitted with the dough attachment, add the flour, salt and the remaining milk. Mix on low speed till the flour is moistened. Let it sit for 5-10 minutes. (If you are a beginner I would recommend adding milk little by little as you mix instead of adding it all together. Different flours have different moisture absorption abilities.)
- Once your yeast mixture is light and fluffy add it to the flour and start mixing at a low speed, slowly increasing to high. Knead for 2-3 minutes, then add the condensed milk. Knead for another 2-3 minutes. In case your dough is too dry, add 1-2 tbsp of water.
- Lastly, with the mixer on low, gently add the soft butter. Once added, increase the speed to high and knead till a very smooth and elastic dough forms, it should not stick to the sides of the bowl and it will be very smooth.
- Roll the dough into a smooth ball and place it in a greased bowl. Cover and let it proof till it is doubled in size. Proofing time can range from 45 minutes up to 2 hours depending on the temperature of your kitchen. Do not over proof your dough.
- Once doubled in size, drop the dough to a clean and floured surface, roll the dough out using a rolling pin to approximately 2 cm thickness.
- Take a round cookie cutter (I used a 3 inch cutter) and cut out as many circles as you can. You can re-roll the scraps once and make more doughnuts, I do not recommend doing this more than once.
- Place the cut out doughnuts on a floured tray and cover with a damp cloth. Let them rise for another 30-45 minutes or until almost doubled in size.
Fry the doughnuts
- In a large heavy bottomed pot, fill enough oil so that it comes 3/4 way up. Let the oil heat up to 175 C and fry the doughnuts at the most 3 at a time. Let them cook for 2-3 minutes per side or until light golden brown.
- Coat the fried hot doughnuts in caster sugar for the classic look.
Fill the doughnuts:
- Use a knife or skewer to poke a hole through the donut, only pierce halfway through the donut and be gentle not to break it.
- Fill the Nutella into a piping bag fitted with a narrow piping tip. Squeeze the filling into the warm doughnut till it is full.
- Consume fresh and warm for best flavour.
ALTERNATIVE option to bake
- Follow all steps NUMBER 8.
- Once your oven is preheated just brush the top of the doughnuts with some milk before baking.
- Then bake in a preheated oven at 180C for 13-15 minutes. The doughnuts should be nicely puffed and light golden brown. Sometimes it can take 18 minutes, depending on your oven.
- When the doughnuts are warm, brush some melted butter on them and sprinkle more castor sugar for a classic look.
- Fill as per instructions above.
Notes
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