• 2 x 7g sachets dried yeast
• 250g strong plain “00” flour
• 2 Tbsp warm water
• 250g plain flour
• 50g caster sugar
• 2 tsp vanilla bean paste
• 1 cup milk
• 3 eggs
• 1 egg yolk
• 65g unsalted butter, softened
• Canola oil spray, to grease
• Extra plain flour, to dust
• 1 cup cinnamon sugar
• Vegetable oil, to deep-fry
• 1½ cups chocolate hazelnut spread
Note: Allow 40 minutes proving
Combine yeast, 1 Tbsp of the strong plain flour and warm water in a small bowl. Mix well, then set aside for 10 minutes or until foamy.
Put yeast mixture in the bowl of an electric mixer. Add plain flour and remaining strong flour, sugar and vanilla. Beat on low, using dough hook attachment, until just combined. While motor is still running, add milk, eggs, yolk and butter. Beat for a further 12 minutes or until very smooth. Grease a large bowl using canola oil spray. Transfer dough to bowl, then cover with plastic wrap and set aside for 1 hour or until dough has doubled in size.
Turn out dough onto a lightly floured surface and, using your hands, flatten to 1.5cm-thick. Using a 7cm round biscuit cutter, cut 12 discs and arrange, 10cm apart, on a sheet of baking paper. Cover loosely with plastic wrap, then leave for 40 minutes or until doubled in size.
Put cinnamon sugar on a large plate. Pour oil into a large deep saucepan until 3cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Cook dough discs, 2 at a time, for 2 minutes on each side or until deep golden. Remove from oil using a slotted spoon, then quickly drain on paper towel before immediately coating in cinnamon sugar.
Spoon chocolate hazelnut spread into a piping bag fitted with a 1cm plain nozzle. Make a small incision on 1 side of each bomboloni using a small sharp knife, then pipe enough spread into centre of each until they feel a little heavy. Set aside for 5 minutes before serving.