Nutella-Stuffed Bomboloni Snowcaps

Craving a sweet, pillowy treat that melts in your mouth with every bite? Look no further than these Nutella-Stuffed Bomboloni Snowcaps. Imagine soft, fluffy Italian doughnuts, fried to golden perfection, and filled with luscious, creamy Nutella that oozes out with each bite. Topped with a generous dusting of powdered sugar that resembles fresh snow, these bomboloni are not only a feast for your taste buds but also a delight to the eyes. Whether you’re serving them for breakfast, dessert, or a special occasion, these little doughnuts deliver pure joy in every mouthful.

Why It Works Every Time

The secret to perfect Nutella-Stuffed Bomboloni Snowcaps lies in the balance of ingredients and technique. The dough is enriched with eggs and butter, which gives these bomboloni a tender crumb and a rich flavor. Using instant yeast ensures a reliable rise without the fuss of proofing, while warm milk activates the yeast just right, creating a soft, airy texture. Frying them in vegetable oil at the correct temperature creates a beautifully golden exterior without absorbing excess oil. The Nutella filling remains smooth and creamy, providing a luxurious contrast to the light dough. Finally, a snowy sprinkle of powdered sugar adds the perfect finishing touch that is as charming as it is delicious.

Ingredients at a Glance

• 2 cups all-purpose flour – the base of the dough, providing structure and softness.
• 1/4 cup granulated sugar – adds sweetness and helps with browning.
• 1 packet (2 1/4 teaspoons) instant yeast – for a dependable rise and airy texture.
• 1/2 teaspoon salt – balances the sweetness and enhances flavor.
• 1/2 cup milk, warmed – activates the yeast and adds moisture.
• 1/4 cup unsalted butter, melted – enriches the dough for tenderness.
• 2 large eggs – contribute to the dough’s structure and color.
• 1/2 cup Nutella – the irresistible, creamy filling.
• Vegetable oil, for frying – neutral oil with a high smoke point.
• Powdered sugar, for dusting – the finishing touch for that “snowcap” effect.

Appliances & Accessories

• Mixing bowls – for combining ingredients efficiently.
• Whisk or fork – to mix wet ingredients smoothly.
• Stand mixer with dough hook (optional) – makes kneading easier but not necessary.
• Rolling pin – to roll out the dough evenly.
• Round cutter or glass (about 3 inches diameter) – to cut bomboloni shapes.
• Deep frying pan or heavy-bottomed pot – for frying bomboloni safely.
• Slotted spoon or spider strainer – for removing bomboloni from hot oil.
• Cooling rack lined with paper towels – to drain excess oil.
• Piping bag with small round tip (optional) – to fill bomboloni with Nutella neatly.

Nutella-Stuffed Bomboloni Snowcaps — Do This Next

Step 1: Prepare the Dough

In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warmed milk, melted butter, and eggs. Pour the wet ingredients into the dry mixture and stir until a rough dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 6-7 minutes. The dough should be soft but not sticky.

Step 3: First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.

Step 4: Shape the Bomboloni

Punch down the risen dough and roll it out to about 1/2-inch thickness on a lightly floured surface. Use a round cutter or glass to cut out circles. Place them on a baking sheet lined with parchment paper, cover, and let them rest for 20 minutes to puff up slightly.

Step 5: Fry the Bomboloni

Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully place a few dough rounds into the hot oil, frying them for about 2-3 minutes per side until golden brown. Avoid overcrowding the pan. Use a slotted spoon to transfer them to a cooling rack lined with paper towels to drain excess oil.

Step 6: Fill with Nutella

Once the bomboloni are cool enough to handle but still warm, use a piping bag fitted with a small round tip to fill each doughnut with Nutella. Insert the tip into the side or bottom of each bomboloni and squeeze gently until filled.

Step 7: Dust with Powdered Sugar

Generously dust the filled bomboloni with powdered sugar to create the iconic snowcap look. Serve immediately for the best flavor and texture.

Ingredient Swaps & Substitutions

• Milk: Replace with almond milk, oat milk, or any plant-based milk warmed to activate yeast.
• Unsalted butter: Use coconut oil or margarine if preferred, melted before mixing.
• Nutella: Substitute with any chocolate-hazelnut spread or even peanut butter for a different twist.
• Granulated sugar: Swap with coconut sugar or brown sugar for a deeper flavor.
• All-purpose flour: For a lighter texture, use pastry flour or a mix of all-purpose and cake flour.

Problems & Prevention

• Dough too sticky: Add a little more flour, one tablespoon at a time, while kneading.
• Dough not rising: Ensure the milk is warm, not hot, and yeast is fresh. Place dough in a warm, draft-free spot.
• Bomboloni absorb too much oil: Maintain oil temperature at 350°F (175°C). Too cool oil leads to greasy doughnuts.
• Nutella hardens inside: Fill bomboloni while they are still warm for smooth, melty filling.

Storing, Freezing & Reheating

Store leftover Nutella-Stuffed Bomboloni Snowcaps in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unfried dough rounds after shaping by placing them on a parchment-lined tray, freezing until solid, then transferring to a freezer bag for up to 1 month.

To reheat, warm fried bomboloni in a preheated oven at 350°F (175°C) for 5-7 minutes. If frozen, fry directly from the freezer but add an extra minute or two to the frying time. Avoid microwaving as it can make the dough tough.

FAQ

Can I make the dough ahead of time?

Yes! Prepare the dough, complete the first rise, punch it down, and then refrigerate it overnight. Bring it back to room temperature before shaping and frying for the best results.

How do I prevent the Nutella from leaking out?

Make sure your bomboloni are well sealed around the edges before frying, and fill them while the doughnuts are still warm but not hot. Using a piping bag helps control the filling amount and placement.

Is there a way to bake these instead of frying?

You can bake bomboloni at 375°F (190°C) for about 12-15 minutes until golden, but frying gives them the classic texture and flavor. If baking, brush with melted butter before baking for a richer crust.

Can I use regular yeast instead of instant yeast?

Yes, but you’ll need to proof regular yeast in warm milk with a pinch of sugar for about 5-10 minutes until bubbly before mixing with dry ingredients.

Our Most-Loved Recipes

• Classic Doughnuts – Perfectly soft and fluffy doughnuts you can customize.
• Homemade Nutella Spread – Make your own chocolate-hazelnut spread for ultimate freshness.
• Vegan Chocolate Donuts – A dairy-free, egg-free treat packed with chocolate flavor.
• Powdered Sugar Doughnuts – Simple and classic sugar-dusted doughnuts for any occasion.

Next Steps

Now that you’ve mastered these delightful Nutella-Stuffed Bomboloni Snowcaps, why not experiment with different fillings like raspberry jam, vanilla cream, or even salted caramel? Try adding a sprinkle of cinnamon into the powdered sugar for a warm twist. Hosting a brunch or dessert party? These bomboloni will steal the show. Don’t forget to share your creations with friends and family—they’re guaranteed to ask for seconds!

Soft, sweet, and irresistibly creamy, these bomboloni are more than just a dessert—they’re a celebration of indulgence and comfort. Get your frying pan ready and dive into making these luscious treats today!

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