Instructions:

Activate the Yeast:

In a small bowl, combine the lukewarm milk with a teaspoon of sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until it becomes frothy.

Prepare the Dough:

In a large mixing bowl, whisk together the flour, remaining sugar, and a pinch of salt.

Create a well in the center and add the eggs, activated yeast mixture, vanilla extract, and lemon zest.

Mix until a shaggy dough forms.

Add the softened butter and knead the dough for about 10 minutes until it becomes smooth and elastic.

First Rise:

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for approximately 1.5 to 2 hours, or until doubled in size.

Shape the Bomboloni:

Once risen, punch down the dough to release air bubbles.

Turn the dough onto a lightly floured surface and roll it out to about 1.5 cm (1/2 inch) thickness.

Using a round cutter (about 5 cm or 2 inches in diameter), cut out circles and place them on a floured tray.

Cover the tray with a cloth and let the doughnuts rise for another 30 minutes.

Fry the Bomboloni:

In a deep frying pan or pot, heat vegetable oil to 170°C (340°F).

Fry the doughnuts in batches, turning them until golden brown on all sides, about 2-3 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Fill and Serve:

Once cooled slightly, use a piping bag to inject your chosen filling into the center of each bombolone.

Dust with powdered sugar before serving.

Variations and Tips:

Vegan Option: Substitute dairy milk with plant-based milk (such as almond or soy) and use vegan butter. Ensure the filling is also vegan-friendly.

The Plant Based School

Gluten-Free: Use a gluten-free all-purpose flour blend. Note that the texture may differ slightly.

Baked Bomboloni: For a lighter version, bake the doughnuts at 180°C (350°F) for 10-12 minutes until golden brown