Nutella Donuts (Bomboloni alla Nutella)

Watch your plate - these will disappear in a flash!!
(makes about a dozen)

2&1/2 t. active dry yeast
2/3 cup 2%* milk, at room temp.
3&1/2 cups all purpose flour
1&1/3 cup sugar
2 t. kosher salt
3 eggs
7 T. Kerrygold* butter, at room temp., cut into 7 pieces
Oil for frying
Nutella for filling

In a stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 min. Add the flour, 1/3 cup sugar, salt, and eggs, and mix on low for about 4 mins. to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5-6 mins. Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6-15 hours. Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12" square about 1/2" thick. Using a 3&1/2 to 4" round biscuit cutter, cut out the donuts (do not cut out the middle). Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2-3 hours or until doubled in height and feel poufy and pillowy. When ready to fry, heat 3" of oil in a heavy pot to 350 degrees. Line a tray with paper towels and add the remaining 1 cup sugar into a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 mins. per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 30 mins. Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.

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Have FUN today, and give THANKS for your many Blessings!!

Love,

MM