Bomboloni with Nutella swirl gelato

Bomboloni with Nutella swirl gelato

Bomboloni con gelato variegato alla Nutella

By
From
PIDAPIPÓ
Makes
10

This is something that my brother Jamie has always wanted me to do and is always pushing me to have as an addition to the menu at Pidapipó. In Italy you traditionally make this sort of gelato sandwich with brioche but Jamie likes doughnuts and after trying this one out, I reckon it’s a pretty good idea.

Ingredients

Quantity Ingredient
1kg see method for ingredients
nutella, to serve

Bomboloni

Quantity Ingredient
250ml milk, at room temperature
12g fresh yeast
1 egg
2 large egg yolks
115g caster sugar, plus 300 g for coating
500g plain flour
2 teaspoons salt
zest of 1 lemon
1 teaspoon honey
100g cold unsalted butter, cubed
vegetable oil, for frying

Method

  1. To make the bomboloni, add a third of the milk to a bowl with the yeast and stir to dissolve.
  2. In a separate bowl, whisk the egg and egg yolks together with the rest of the milk to combine. Set aside.
  3. Add the sugar, flour, salt, lemon zest and honey to the bowl of an electric mixer with the dough hook attached. Over a low speed, slowly pour in the egg and milk mixture, and mix for 2–3 minutes until fully combined, then add the yeast mixture and continue to mix for 5 minutes, adding a cube or two of the cold butter every few minutes, to form a soft (not sticky) dough that is starting to come away from the sides of the bowl. Transfer the bowl to a warm spot, cover with plastic wrap and leave to rise for 3 hours, or until doubled in size.
  4. Once risen, transfer the dough to a clean, floured work surface and knock it back, then divide it into ten 60 g pieces and roll into rounds. Arrange the pieces on a baking tray lined with non-stick baking paper, cover with plastic wrap and leave to rise again for 90 minutes, or until doubled in size.
  5. Fill a large saucepan half full with vegetable oil and heat to 170°C. Carefully lower the bomboloni into the hot oil in batches of three at a time and cook for 1–2 minutes on each side until golden brown all over.
  6. Remove the bomboloni with a slotted spoon and drain on paper towel, then roll in sugar until coated on all sides. Eat hot or cold, but either way slice the bomboloni in half, placing a scoop of Nutella swirl gelato on one side and spreading a little Nutella over the other. Sandwich together and serve.
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