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  • 4 Ratings

Calling all chocolate-hazelnut dessert fans! This bombolini recipe, essentially stuffed donut holes, is one of our tastiest Italian pastry recipes.

Source: Better Homes and Gardens


Recipe Summary

45 mins
1 hr
3 mins
1 hr 48 mins
18 bombolini


Ingredient Checklist


Instructions Checklist
  • Place yeast in a large bowl; set aside. In a large saucepan heat milk, butter, potato flakes, sugar, and salt until mixture is warm and butter is almost melted (110°F to 115°F). Gradually add warm milk mixture to yeast, stirring to dissolve yeast. Let stand for 10 to 15 minutes or until foamy.

  • Add 1/2 cup of the flour to the yeast mixture. Beat with an electric mixer on medium to high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a smooth and elastic dough (about 6 minutes total). Shape dough into a ball. Place in a lightly greased large bowl, turning once to grease dough surface. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch down dough. Turn dough out onto a lightly floured surface; cover and let rest for 10 minutes. Meanwhile, in a large saucepan heat 2 to 3 inches of oil to 365°F. Divide dough into 18 pieces. Flatten each piece into a 2 1/2-inch disk. Spoon 1 teaspoon chocolate-hazelnut spread* onto the center of each dough piece. Using your hands, pull dough around the chocolate hazelnut spread and shape into a ball; pinch the bottom to seal.

  • Preheat oven to 200°F. Line a 15 x 10 x 1-inch baking pan with paper towels. Fry 4 to 6 balls at a time in the hot oil about 3 minutes or until golden brown, turning balls to brown evenly on all sides. Drain on paper towel-lined pan; place pan in oven to keep bombolini warm while frying remaining dough balls. To serve, sift powdered sugar and/or cocoa powder over bombolini.

*Test Kitchen Tip:

To make the chocolate-hazelnut spread easier to handle, freeze portions of the spread before using to fill bombolini. Line a baking sheet with parchment paper. Drop chocolate-hazelnut spread in 1 teaspoon portions onto the prepared baking sheet. Freeze for 45 minutes. Fill dough as directed with frozen balls of filling. (Filling will thaw quickly.)

Make-Ahead Tip:

Prepare dough and fill with chocolate-hazelnut spread as directed. Place uncooked balls on a parchment paper-lined baking sheet. Freeze until firm. Transfer to a resealable freezer bag. Seal and freeze for up to 1 month. When ready to use, let thaw in the refrigerator overnight. Deep-fry as directed.

Nutrition Facts

511 calories; fat 36g; cholesterol 17mg; saturated fat 8g; carbohydrates 40g; mono fat 6g; poly fat 16g; insoluble fiber 2g; sugars 14g; protein 6g; vitamin a 233.2IU; vitamin c 1.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.1mg; folate 90.6mcg; vitamin b12 0.2mcg; sodium 171mg; potassium 102mg; calcium 60mg; iron 1.9mg.