Nutella Bombolini
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)
Ingredients
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
Method
-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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