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NUTELLA BOMBOLONI (DOUGHNUTS) METHOD Combine the yeast and milk in a jug and set aside in a warm place for 10 minutes or until frothy. 1. Place the flour and sugar in the bowl of a freestanding mixer with a dough hook attachment. Add the milk mixture, eggs, salt and orange zest. Knead for 5 minutes on medium speed until smooth and elastic. 2. While mixing add the butter, one cube at a time, kneading well after each addition. Continue kneading for 10 minutes. 3. Transfer the dough into a greased bowl and cover. Place into the oven on Prove Yeast Dough and prove for 2 hours or until the dough has doubled in size. 4. Knock the dough down and roll into approximately 20 g portions. Place evenly on a lightly floured tray leaving space in between for the dough to rise. Place the balls back into oven and prove for another 30 minutes. 5. Half fill a deep saucepan with sunflower oil and place over medium-high heat, Induction setting 7. The oil is ready once it reaches 160˚C or when a cube of bread added to the oil turns golden in 45 seconds. 6. Fry the bomboloni in batches. Cook for 5 minutes or until golden, turning once. Remove with a slotted spoon and drain on absorbent paper. 7. Roll the bomboloni in caster sugar. 8. Place the Nutella into a piping bag with a plain nozzle. Make a small incision in the bottom of each bomboloni and pipe Nutella into each bomboloni. 9. For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz I NGREDIENTS 2 tsp (7g) dried yeast 200 ml lukewarm milk (approximately 37˚C) 450 g (3 cups) Baker’s flour (high protein flour) 55 g (¼ cup) caster sugar 2 eggs, lightly beaten 1 tsp salt flakes 1 orange, zested 50 g cold butter, cut into 1 cm cubes Sunflower oil, for frying ½ cup (125g) Nutella, or more if needed Castor sugar, extra, for rolling Cooking programme Induction and Prove yeast dough Makes 35 Preparation time 20 minutes plus proving time Cooking time 15 minutes