Gluten Free Bombolini (Donuts)

 Make the Sweet Dough:

1. In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of Hand + Heart  Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
2. Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
3. Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
4. Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap.  Place in the refrigerator  for at least 4 hours or overnight so dough stiffens and it is easier to handle.

Shape the donuts:

1. On a floured surface or silicone kneading mat, knead dough into a smooth ball, adding extra flour as needed until dough is no longer sticky (a little sticking is normal).  Roll out to 16-inch by about 10-inch rectangle (about 1/2 inch thick).
2. Use a round 2 3/4 inch cookie cutter and cut the dough.  Place in a parchment lined baking tray.  Cover with clean kitchen towel and let rise for 45 minutes.

Fry the donuts:

1. When ready to fry, heat a large deep pan or pot of oil until it reaches 337°F.
2. Cut the parchment paper into squares so that each doughnut is on an individual square of parchment.  The paper will ensure the donuts stays round when handling.
3. Carefully drop the donuts into the oil and immediately remove the parchment paper with tongs.
4. Fry the doughnuts for 2 minutes then turn over and fry for another 2 minutes on the other side.
5. Remove and drain on kitchen paper for around 2 minutes then roll the doughnuts in sugar. Leave to cool before filling.

Fill the donuts:

1. To fill the bomboloni insert a small knife into the side of a donuts and move it around to make a small incision.
2. Fill a piping bag with the Nutella or desired filling and pipe it into the donuts.

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