After the dough becomes smooth and elastic, I place it in a lightly oiled bowl and let it rise until doubled in size. This usually takes about one to one and a half hours in my kitchen. I’ve rushed this step before, and trust me, underproofed bomboloni never develop that airy bakery-style texture. Patience makes a huge difference here.
Once risen, I divide the dough into equal portions and shape each piece into a smooth ball. I place them on small squares of baking paper and leave them for a second rise until noticeably puffed. The dough becomes incredibly soft at this stage, and I always handle it gently because pressing too hard can remove some of the air that creates that fluffy interior.
Next comes the most exciting part: frying. I heat the oil to around 170–175°C and fry only a few bomboloni at a time until golden brown. As soon as they come out of the oil, I roll them immediately in sugar while they are still hot. After they cool slightly, I pipe generous amounts of Nutella into the center. The warmth of the dough softens the Nutella into a silky molten filling that tastes absolutely incredible.
Pro Tips for Best Results
I tested this recipe several times, and controlling the oil temperature is probably the most important step. If the oil gets too hot, the outside browns too quickly while the inside stays undercooked. If it’s too cool, the dough absorbs excess oil and becomes heavy. A thermometer makes a huge difference.
Another thing I learned is that proper proofing cannot be rushed. I once shortened the second rise because I was impatient, and the bomboloni came out much denser. Giving the dough enough time to puff up properly creates that signature airy texture.
Don’t be shy with the Nutella filling. I’ve tried adding small amounts before, but the real magic happens when you fill each bombolone generously. That warm flowing chocolate center is what makes these so unforgettable.
Common Mistakes to Avoid
The biggest mistake I made the first time was frying at inconsistent temperatures. Some bomboloni browned beautifully while others cooked unevenly. Now I monitor the oil closely the entire time, and the results are much better. (See the next page below to continue…)