Italian Donuts (Bomboloni)

Ingredients

All-purpose flour – 4 cups (500g)

Granulated sugar – ½ cup (100g)

Instant yeast – 2¼ tsp (7g)

Salt – ½ tsp (3g)

Milk, warm – ¾ cup (180ml)

Eggs – 2 large

Unsalted butter, soft – ¼ cup (60g)

Vanilla extract – 1 tsp

Oil for frying

Extra sugar for coating

Optional filling: custard, chocolate spread, or jam

Instructions

Mix the warm milk, yeast, and a tablespoon of the sugar and leave to foam for a few minutes.

Combine flour, remaining sugar, and salt in a bowl, then add eggs, vanilla, and the yeast mixture and mix until a soft dough forms.

Knead in the butter gradually until the dough is smooth, elastic, and slightly sticky.

Cover and allow to rise in a warm place until doubled in size.

Punch down the dough, roll to about 1½ cm thickness, and cut into rounds.

Place on a tray, cover lightly, and let rise again until puffy.

Heat oil to medium heat and fry the donuts until golden on both sides.

Drain on paper towels, then roll in sugar while still warm.

Fill with custard, chocolate, or jam using a piping nozzle if desired.