Krapfen alla nutella
Instructions
Dissolve yeast in 70 cl of lukewarm milk, 100 g of flour and knead.
Place the dough in a bowl, cover with warm water and let it sit for about 20 minutes until the dough is not afloat.
Place the remaining flour on the table and place the dough leavened bread, butter, eggs, 30 g of sugar, the milk and remaining salt.
Knead vigorously until a very soft dough.
Set to rise the dough into a floured Bowl, cover it with a towel and let rise in a warm place for about 90 minutes.
Roll out the pastry until you have a thick dough 2 inches and crop it with a cookie-cutter round 2 cm in diameter.
Cover again and let it rise for an hour.
Fry the doughnuts in abundant boiling oil until they are golden on both sides.
Drain on paper towels, a cut on the side and the cannoli with Nutella.
Serve, sprinkling them with powdered sugar.
Ingredients and dosing for 4 persons
- 500 g of flour
- 80 cl of milk
- 25 g of brewer's yeast
- 2 eggs
- 125 g of butter
- 1 pinch of salt
- 100 g of sugar
- Frying oil
- 200 g of nutella
- Icing sugar