- 1 Tbsp active dry traditional yeast (15 mL)
- 1/4 cup hot water (60 mL)
- 1/4 cup granulated sugar, divided (60 mL)
- 2 1/4 cups all purpose flour, divided (560 mL)
- 1/2 tsp finely grated orange zest (optional) (2 mL)
- Pinch salt (0.5 mg)
- 1/4 cup canola oil (60 mL)
- 1/4 cup milk, at room temperature (60 mL)
- 1 Countryside Farms Vita egg, lightly beaten (1)
- 6 cups canola oil for frying (1.5 L)
- 1/2 cup granulated sugar (125 mL)
- 1 small jar Nutella or other chocolate hazelnut spread (375 g)
- In a small bowl, stir in a pinch of the sugar into the hot water. Stir in yeast and let stand for about 10 minutes or until frothy.
- Meanwhile, in a large bowl, stir together 2 cups (500 mL) of the flour, remaining sugar, orange zest (if using), and salt. Make a well in the centre of the flour mixture and pour in oil, milk, egg and yeast mixture. Stir together until a ragged dough forms.
- Using hands, knead in enough of the remaining flour to make a smooth, pliable dough. Place dough in a lightly oiled bowl and cover with a cloth. Let rise in a draft-free area for about 2 hours or until dough has doubled in size.
- Lightly knead the dough and divide into 12 equal pieces. Using your hands and the counter to help you, roll each piece into a smooth ball. Place dough balls on a parchment paper-lined and floured baking sheet. Cover with a cloth and let rise for about 1 hour or until dough balls have doubled in size.
- Heat canola oil in a high-sided saucepan to about 340°F (171°C). Deep-fry a few dough balls at a time turning once for about 2 minutes or until golden brown. Remove to paper towel-lined baking sheet. Repeat with remaining dough. Roll warm bombolini in sugar to coat.
- Fill a piping bag or ziploc bag fitted with a straight tip with Nutella. Poke in side of bombolini to fill, if desired.
Note: If you don not have a straight tip for your bag, simply make a small slit in the side of the bombolini and place Nutella directly into the hole.
Pairs well with Fort Garry Dark Ale