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Nutella Bombolini

September 8, 2016






Nutella Bomboloni’s 



I was heading out for a picnic this summer and came across these boys! They’re savage! They are best fresh and hot, for dessert with ice cream. Or for Sunday coffee! 



What you need? 

  • Oven 

  • Mixing bowl 

  • Work top to make mess 

  • biscuit cutters (optional)




  • 150ml Whole milk

  • 15g dried yeast 

  • 420g Plain flour 

  • 80g Caster Sugar 

  • 2 eggs 

  • 1 Lemon zest

  • 65g unsalted butter

  • Nutella how much can you handle?

  • 1.5 litres vegetable oil 





-Add milk, yeast and set aside

  • In a mixing bowl add flour, sugar, 1 whole egg and 1 yolk. Keep the egg white.Pour the milk in and knead that bad boy! For about 8-10 minutes. 

  • Cover the bowl with damp cloth for about 2 hours and let it rise until its doubled in size.

  • Knead for further 8-10 minutes 

  • Roll out dough and use a small biscuit cutter to form a disc 5cm roughly 

  • Dollop Nutella on the centre of a disc then add another on top. Do not be tempted to roll into a ball. Keep nuttella in the centre if you can. Use the egg white to stick 

  • Heat up the oil super hot and cook for 3 minutes on either side. If the Bombolinis are touching the base of the sauce pan you need more oil. They should float. Only cook make 3 at a time. 

  • Cool on kitchen paper and serve warm! 




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