Bomboloni

Ingredients:

• Less than 1/4 cup fresh pressed yeast
• Less than 1/4 cup cold water
• 3.5 cups of bread flour
• 4 large eggs
• 1/3 cup granulated sugar + extra for sprinkling
• 1.5 tsp salt
• 3/4 cup + 2 tablespoons unsalted butter, diced
• Vegetable oil
• Raspberry jam, for the filling

Preparation:

1. Dissolve the yeast in cold water in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, sugar, and salt and mix on medium speed until evenly combined, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium speed, until the dough comes together. Add the cubed butter and mix for another 5-7 minutes, until the dough no longer sticks to the sides of the bowl. If the dough is too sticky, add about 1 more tablespoon of flour. You may need to scrape the sides of the bowl with a spatula to help it form into a ball.
2. Remove the spatula and form the dough into a ball in the bottom of the bowl. Cover the bowl with plastic wrap and let the dough rest for about 20 minutes at room temperature. The dough will rise slightly.
3. Remove the dough from the bowl and punch it down to release any air. Place it on a lightly floured baking sheet and flatten it with your hands to a thickness of about 2 cm. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. The dough will rise slightly.
4. Remove the dough from the refrigerator and turn it out onto a lightly floured work surface. Smooth it out lightly with your hands. Using a 4 cm diameter cutter, cut out circles of dough as close together as possible. Form the remaining dough into a rectangle and cut out several more circles. At this point, the bombolini can be tightly wrapped in plastic wrap and frozen for up to 1 week. Before proofing, thaw the dough circles in the refrigerator.
5. Place the bomboloni on a parchment-lined baking sheet lightly sprayed with cooking spray. Space the dough circles 2 inches apart. Cover the baking sheet loosely with plastic wrap. Let the bomboloni rise for about 2 hours, until doubled in size and light.
6. In an electric deep fryer or a 4-quart heavy-bottomed saucepan, heat vegetable oil over medium-high heat to 160°C (325°F). If using a saucepan, measure the oil temperature with a candy thermometer. Fry 5-7 bomboloni at a time, but not more than that. Otherwise, the oil temperature will drop significantly, resulting in uneven cooking. Fry for a total of 3-5 minutes, until golden brown. Flip to ensure even browning on both sides. The donuts will expand as they fry. Remove the bomboloni with a large slotted spoon to a paper towel to remove excess oil.
7. While the bomboloni are still hot, roll them in a bowl filled with sugar to coat them evenly. If desired, fill the bomboloni with raspberry jam using a pastry bag fitted with a 0.5 cm round tip. Using a sharp knife, make a small hole in the bottom of each bomboloni. Insert the tip of the pastry bag into the hole and pipe jam until the bomboloni feels heavy. It's best to fill the donuts while they're still warm and the dough is soft and pliable. Serve immediately.