Bomboloni

Method

1. 1 Knead the flour with yeast, warm milk, eggs, sugar, and butter for 15 minutes, then let it rise for 2 hours.
2. 2 Roll out the dough to a thickness of 1.5 cm, then cut it into circles and let it rest for another hour on parchment paper.
3. 3 Cook the custard with milk, egg yolks, cornstarch, and vanilla for 8 minutes, then refrigerate.
4. 4 Fry in oil at 165 degrees for 2 minutes on each side until the edges of the pastry have a white ring.
5. 5 The white ring around the edge is a sign that the bread has risen properly; if there is no ring, the dough has not risen enough.
6. 6 Roll the hot dough in sugar, then pipe the custard into the center using a piping bag.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 4: spray oil evenly on the proofed dough for the second time, fry in an air fryer at 175 degrees for 9 minutes, flip at the 5th minute so the dough is golden brown and has a shiny ring around the edges; step 6 is still rolled in sugar and then filled with cream.