Bombolini (Italian Donuts)

INGREDIENTS:

For the Dough:

2 1/4 tsp active dry yeast (1 packet)

1/2 cup warm milk (about 110°F/43°C)

3 1/2–4 cups all-purpose flour , divided

1/4 cup granulated sugar

1/2 tsp salt

3 large eggs , room temperature

1/2 cup unsalted butter , softened

1 tsp vanilla extract

Vegetable oil , for frying

For the Filling:

Pastry cream (crema pasticcera), Nutella, jam, or dulce de leche

For Coating:

1 cup granulated sugar , for rolling

DIRECTIONS:

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes , or until frothy.

Step 2: Make the Dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together 3 cups of flour , sugar, and salt.

Add the activated yeast mixture, eggs, softened butter, and vanilla extract. Mix until a shaggy dough forms.

Knead the dough on a floured surface (or with a dough hook) for 8–10 minutes , gradually adding the remaining flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise

Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.

Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.

Step 4: Shape the Bomboloni

Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.

Divide the dough into 12–16 equal portions (about golf ball-sized). Roll each portion into a smooth ball.

Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let rise again for 30–45 minutes , or until puffy …