Italian Donuts (Bomboloni)
Soft, fluffy, sugar-coated Italian doughnuts 
Ingredients
All-purpose flour – 4 cups (500g)
Granulated sugar – ½ cup (100g)
Instant yeast – 2¼ tsp (7 g)
Salt – ½ tsp (3g)
Milk, warm – ¾ cup (180 ml)
Eggs – 2 large
Unsalted butter, soft – ¼ cup (60g)
Vanilla extract – 1 tsp
Oil for frying
Extra sugar for coating
Optional filling: custard, chocolate spread, or jam
Instructions
Mix the warm milk, yeast, and a tablespoon of the sugar and leave to foam for a few minutes.
Combine flour, remaining sugar, and salt in a bowl, then add eggs, vanilla, and the yeast mixture and mix until a soft dough forms.
Knead in the butter gradually until the dough is smooth, elastic, and slightly sticky.
Cover and allow to rise in a warm place until doubled in size.
Punch down the dough, roll to about 1½ cm thickness, and cut into rounds.
Place on a tray, cover lightly, and let rise again until puffy.
Heat oil to medium heat and fry the donuts until golden on both sides.
Drain on paper towels, then roll in sugar while still warm.
Fill with custard, chocolate, or jam using a piping nozzle if desired.
