I still remember the first time I bit into a warm bomboloni and watched the Nutella ooze out from the center. I knew right then that I had to recreate this at home. It took me a couple of tries to get the dough soft and pillowy instead of dense, but once I nailed it, this became my go-to treat for lazy weekend mornings.

There’s something so comforting about a sugar-dusted, still-warm donut stuffed with chocolate hazelnut filling. I’m walking you through every single step I use, so you can make bakery-style bomboloni right in your own kitchen.

Ingredients

4 cups all-purpose flour, plus extra for dusting your work surface
1/2 teaspoon salt, to balance the sweetness in the dough
1/4 cup granulated sugar, for the dough itself
1 cup whole milk, warmed to about 110°F so the yeast wakes up without dying
2 1/4 teaspoons active dry yeast, the same as one standard packet
1/4 cup unsalted butter, softened at room temperature so it blends in smoothly
2 large eggs, at room temperature for even mixing
2 teaspoons vanilla extract, for warmth and flavor in the background
Granulated sugar, extra, for rolling the fried donuts while they’re still warm
Nutella, about 1 cup, for the filling
Vegetable oil, for frying, enough to fill your pot halfway

Note: This recipe makes about a dozen bomboloni, so double the ingredients above if you’re feeding a bigger crowd or want extras to freeze.

Variations

Swap the whole milk for oat milk or almond milk, and use vegan butter, if you want a dairy-free version.
Use a sugar substitute like allulose in the dough and a sugar-free chocolate hazelnut spread for a lower-sugar treat.
Add a pinch of orange zest or a splash of orange liqueur to the dough for a citrusy twist that pairs beautifully with the chocolate.
Fill half the batch with pastry cream or fruit jam if you want variety on the same tray, just like the filling options used in the Viral Egg Sandwich Muffin Recipe
Stir a spoonful of sea salt flakes into the sugar coating for a salted version that cuts the sweetness nicely.

Cooking Time

Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cooking Time: 15 minutes
Total Time: about 2 hours 10 minutes

Equipment You Need

Stand mixer with a paddle attachment, for kneading the dough without tiring your arms
Rolling pin, for rolling the dough out evenly
Round biscuit cutter, about 3 inches, for cutting uniform donut rounds
Heavy-duty deep pot or Dutch oven, for frying the bomboloni evenly
Kitchen thermometer, for keeping the oil at the right frying temperature
Piping bag with a small round or star tip, for filling the donuts with Nutella
Slotted spoon, for lifting the donuts safely out of the hot oil
Baking sheet lined with paper towels, for draining excess oil

How to Make a Nutella Bomboloni Recipe?

I always start by proofing my yeast properly, since this is the step that decides whether my dough turns out fluffy or flat. It takes patience, but it’s worth every minute. Below, I’ve broken the whole process down so you can follow along easily.

Activate the Yeast

I sprinkle the yeast and a teaspoon of sugar over the warmed milk and give it a gentle stir. I let this sit for about ten minutes until it turns foamy on top. If it doesn’t foam up, my yeast is usually dead, and I start over with a fresh packet.

Mix the Dough

I add the flour, sugar, salt, and vanilla into my stand mixer bowl fitted with the paddle attachment. Once the yeast mixture looks bubbly, I pour it in along with the softened butter and eggs. I knead everything on medium speed for about five minutes until the dough turns smooth and pulls away from the bowl.

Roll and Cut the Dough

I turn the dough out onto a floured surface and roll it to about half an inch thick. Using my biscuit cutter, I cut out round donuts and set them a couple of inches apart on a floured baking sheet. This spacing keeps them from sticking together as they rise.

Let the Dough Rise

I sprinkle a little flour over the tops of the cut dough and cover them with a clean, lint-free kitchen towel. I place the tray somewhere warm and let it rise for about an hour and a half, until the rounds look noticeably puffier.

Fry the Bomboloni

I heat vegetable oil in a heavy pot to 350°F, filling it only halfway up the sides for safety. I fry the donuts in small batches until they turn a deep golden brown on both sides, then I lift them out with a slotted spoon onto paper towels to drain.

Fill with Nutella

While the bomboloni are still warm, I roll them in granulated sugar so it sticks well. Then I load my piping bag with Nutella and push the tip into the side of each donut, filling it until I feel a little resistance, which tells me it’s generously stuffed. If you enjoy homemade breakfast treats, the Breakfast Crunchwraps with Eggs & Cheddar Recipe is another delicious option to try.

Additional Tips for Making This Recipe Better

I’ve made this recipe enough times to pick up a few tricks that make a real difference. Here’s what I keep in mind every time I whip up a batch.

I always check my oil temperature with a thermometer, since guessing leads to greasy or burnt donuts.
I let my dough rise in the oven with just the light on, since that gives me a consistently warm spot.
I warm my Nutella slightly before piping it, since this makes it flow much more easily into the donuts.
I fry only a few bomboloni at a time, since overcrowding the pot drops the oil temperature too fast.
I roll the donuts in sugar the moment they come out of the oil, since the sugar won’t stick once they cool down.

How to Serve Nutella Bomboloni Recipe?

I love piling these onto a large platter while they’re still slightly warm, with the golden sugar coating catching the light. A light dusting of powdered sugar on top makes them look even more inviting. I sometimes drizzle a little extra melted Nutella over the top for guests who want more chocolate in every bite.

Pairing them with a small cup of espresso or a mug of hot chocolate makes for the perfect cozy breakfast or dessert spread. If I’m serving a crowd, I like arranging a few bomboloni with fresh berries on the side for a pop of color.

Nutritional Information

Here’s a general idea of what one bomboloni brings to the table nutritionally.

Calories: around 280 per donut
Protein: about 5 grams
Carbohydrates: around 38 grams
Fat: about 12 grams

Make Ahead and Storage

Make Ahead: I often prepare the dough a day in advance and let it do its first rise slowly in the refrigerator overnight. This actually deepens the flavor, and I just bring it to room temperature before rolling and frying the next day.

Storage: Unfilled bomboloni keep well in an airtight container at room temperature for about two days. I recommend filling them with Nutella right before serving so the dough doesn’t turn soggy from the filling.

Freezing: I freeze the unfilled, fried donuts in a single layer, then transfer them to a freezer bag once solid, where they’ll keep for up to two months. To reheat, I pop them in a warm oven for a few minutes and fill them with Nutella right after.

Why You’ll Love This Recipe?

There are so many reasons this recipe has earned a permanent spot in my baking rotation. Here’s what keeps me coming back to it.

It comes together with pantry staples, so I rarely need a special grocery run to make a batch.
The dough is endlessly customizable, letting me swap in different fillings whenever I want variety.
It’s a guaranteed crowd-pleaser, since warm, chocolate-filled donuts win over just about everyone.
I can make the dough ahead of time, which fits easily into a busy weekend schedule.
The frying technique is simple enough for a beginner, yet the results taste like they came from an Italian bakery.

Ash Tyrrell