Bomboloni

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 1/4 teaspoons

Granulated sugar

1/2 cup, plus extra for dusting

Salt

1 teaspoon

Butter

1/4 cup, melted

Milk

1 cup, warmed

Eggs

2, beaten

Vanilla extract

1 teaspoon

Vegetable oil

for frying

Jam or custard cream

1 cup, for filling

Powdered sugar

for dusting

Instructions

1. In a small bowl, warm the milk and add 1/2 cup of granulated sugar and the yeast. Let it sit for 5-10 minutes until the yeast is frothy and activated.
2. In a large mixing bowl, combine the beaten eggs, melted butter, and vanilla extract. Add the activated yeast mixture and stir well.
3. Gradually add the flour and salt to the wet ingredients, mixing until a dough begins to form.
4. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
6. Once risen, punch down the dough and roll it out on a floured surface to about 1/2 inch thick. Use a doughnut cutter or a glass to cut out circles.
7. Place the dough circles on a floured baking sheet, cover with a towel, and let them rise again for about 30 minutes.
8. In a deep fryer or a large pot, heat the vegetable oil to 375°F (190°C).
9. Carefully fry the doughnuts in batches until they are golden brown, about 2 minutes on each side. Drain them on paper towels.
10. Once cooled slightly, use a pastry bag to pipe the jam or custard cream into the center of each doughnut.
11. Dust the bomboloni with powdered sugar generously before serving.