Well, that had we thought of our favorite way to eat Nutella, and that would have to be in my homemade Bomboloni, or filled Italian Donuts…

4 cups of All-Purpose Flour & 2 Eggs
1/4 cup of Granulated Sugar
1 cup of milk, warmed up to about 110 degrees
2-1/4 tsp of Active Dry Yeast
1/4 cup of Unsalted Butter, softened at room temperature
1 Envelope of Vanillina or 2 tsp of Vanilla Extract
Granulated Sugar & Nutella
1) Sprinkle the yeast and one teaspoon of sugar over the warm milk, give it a gentle stir and set aside to activate. 2) Add the flour, sugar, salt and vanilla to the bowl of a standing mixer fitted with a paddle attachment, once the yeast is ready, add it to the flour mixture along with the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together.
3) Roll out the dough onto a floured surface to about 1/2 inch thick, cut out your donuts using a 3” biscuit cutter then place them on a lightly floured baking sheet sprinkle a little flour on top, cover with a lint-free kitchen towel and place them somewhere warm to rise for about an hour and a half.

4) Preheat some vegetable oil in a heavy-duty pan (fill the pan only halfway up the side with the oil) to 350 degrees, fry the donuts until golden brown on both sides, then drain them on a paper towel-lined baking sheet, dredge them in granulated sugar and finally fill them with Nutella using a piping bag fitted with a star tip.