Nutella Bomboloni (Italian Donuts)

This Nutella Bomboloni recipe makes light, golden Italian donuts with soft centers and creamy filling. The enriched dough uses milk, eggs, and butter for a pillowy texture, while warm Nutella adds rich, smooth contrast. These classic Italian desserts bring bakery-style results into your own kitchen. Whether you’re searching for an authentic Italian bomboloni recipe or exploring Italian donuts for the first time, this method gives you filled treats with real structure and flavor.

The secret behind the soft, chewy texture is balance. This dough uses a high-fat ratio, combining two eggs, whole milk, and softened butter to hydrate and enrich the flour. That creates a structure that stretches rather than tears.

Unlike some Italian donut recipes that lean dry or bready, this one stays moist without turning greasy. You get a delicate bite that gives way to soft air pockets. It took several tries to get the hydration just right, but 120ml of milk to 315g of flour strikes that sweet spot.

A second rise brings lift and air. That short final proofing after shaping helps them puff evenly in the hot oil, which is key for a clean, golden crust.

The Ingredients and Why I Chose Them

All-purpose flour gives enough gluten development without making the dough tough. It keeps things tender but structured. If you swap in bread flour, you’ll get chew over softness.

Whole milk is important. I tested with lower-fat options, but the flavor and color fell short. The fat in the milk supports browning and adds depth.

Softened butter, added after the initial mix, acts as an emulsifier. It coats the flour, slows gluten development, and creates an even crumb. It also gives a hint of richness that makes the dough feel more like brioche.

I prefer active dry yeast here for its predictability. It takes longer than instant yeast but gives you a slightly stronger rise. I always proof it in warm milk with a pinch of sugar to make sure it’s active.

You can leave out the lemon zest if you’re going for a plain doughnut base. I add it when I want something that smells fresh and slightly citrusy. It works well with Nutella or alongside Italian Buttercream Frosting.

Nutella as Filling: Texture and Flow

Nutella behaves differently from pastry cream or jam. It’s thick, oil-based, and firms up fast when cold. I slightly warm it so it pipes easily but doesn’t run. That gives the filling enough flow to sit inside the donut without oozing or disappearing into the crumb.

If you don’t have Nutella, use any thick chocolate hazelnut spread. Avoid anything too runny or overly sweet.

Making the Dough Step-by-Step

Once the yeast mixture is foamy, it goes straight into the flour and salt mix. Eggs, vanilla, and zest follow. I mix until it forms a shaggy mass before adding butter. That’s the point where it changes from sticky mess to smooth dough.

I knead for at least 8 minutes until the dough pulls clean from the bowl. It’s soft but not wet. After the first rise, I roll to half-inch thickness. That measurement really matters. Too thin and they’ll fry flat. Too thick and the centers won’t cook.

The second rise is where the bomboloni get their signature puff. I rest them until they look just slightly domed and relaxed.

How to Tell They’re Done Frying

Watch the edges first. They should go from pale to golden in 90 seconds. I turn them once. If the dough browns too fast, your oil is too hot.

Fully cooked bomboloni feel light when you lift them. Underproofed ones stay dense and oily. Overproofed ones collapse. Aim for something puffy but springy.

Common Issues and Quick Fixes

If your dough doesn’t rise, check your yeast and liquid temp. Anything above 115°F kills yeast.

If your bomboloni fry unevenly, your oil isn’t deep enough or the temp varies. Use a thermometer.

If Nutella leaks out, you’re overfilling or piercing too far. Stop once the sides feel slightly full.

Variations You Can Try

For a jam-filled version, swap Nutella with raspberry or apricot preserves. Use ¾ cup and pipe the same way.

Add ½ tsp cinnamon to the dough for a warm twist. Or use orange zest instead of lemon for a bolder citrus note.

You can also roll the hot donuts in granulated sugar instead of powdered. It gives them a crisp finish that complements fruit fillings.

Storing and Freezing Tips

Freshly filled bomboloni taste best the same day. The dough loses its lightness by day two.

Unfilled donuts can sit in an airtight container at room temperature for up to 24 hours. Reheat briefly in the oven to refresh the texture.

To freeze, leave unfilled. Wrap in plastic and freeze up to 2 months. Thaw overnight and warm in a 325°F oven.

Emma’s Tested Notes

Use a deep, narrow pot to maintain steady oil depth. I prefer cast iron for temperature control.

Skip the thermometer guesswork. Aim for 350°F. Anything lower makes them greasy.

Don’t skip the second rise. It makes the difference between dense and airy.

Use a piping bag with a round tip. The filling needs even pressure.

Try the leftover dough scraps fried plain and dipped in espresso. A small reward for the baker.

Serving Ideas That Work

Pair with espresso or cappuccino in the morning. Dust with cocoa powder over powdered sugar for a richer look.

Fill half with jam, half with Nutella and let guests pick. Serve on a brunch platter alongside Struffoli.

Add to a dessert tray with Italian Zeppole. Stack in a pyramid and drizzle with chocolate for parties.

Save This Nutella Bomboloni Recipe

Pin this filled donut recipe to your favorite Italian desserts board so you can come back to it next time you’re craving something sweet.

Let me know how yours turned out or what filling you tried. I’d love to hear your twist on these.