4 cups all-purpose flour

1/3 cup granulated sugar

25g fresh yeast (or 2 1/4 tsp dry yeast)

2 large eggs

1 pinch salt

4 oz (1 stick) unsalted butter, softened

1 cup whole milk, lukewarm

Vegetable oil, for frying

Powdered sugar, for dusting

Custard cream (homemade or store-bought)

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Dissolve yeast in lukewarm milk with a pinch of sugar. Let sit until foamy.
In a bowl, combine flour, remaining sugar, and salt. Add eggs, butter, and yeast mixture. Knead into a soft dough.
Knead on a floured surface until smooth and elastic, 8–10 minutes.
Place dough in a greased bowl, cover, and let rise until doubled, 1–2 hours.
Roll dough to 1/2-inch thickness and cut circles with a round cutter.
Place on a floured tray, cover, and let rise 30–40 minutes until puffy.
Heat oil to 350°F (175°C). Fry doughnuts in batches, turning until golden brown.
Drain on paper towels and cool slightly.
Fill each bombolone with custard cream using a piping bag.
Dust with powdered sugar and serve.

For extra texture, roll in granulated sugar instead of powdered sugar.

Fillings can include chocolate hazelnut spread, jam, or flavored pastry cream.

Prepare dough ahead and let rise in the fridge overnight.

Unfilled bomboloni can be frozen after frying, then reheated and filled.

Best enjoyed fresh, as custard makes them softer over time.