Activate the Yeast:

• In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes until frothy.

Make the Dough:

• In a large mixing bowl or stand mixer, whisk together 3 1/2 cups of flour and sugar.

• Add the yeast mixture, eggs, softened butter, vanilla extract, and salt. Mix until a sticky dough forms.

• If using a stand mixer, switch to the dough hook and knead for 8–10 minutes, adding more flour (1 tbsp at a time) as needed, until the dough is smooth and elastic.

• Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough and turn it onto a lightly floured surface.

• Divide the dough into 12–15 equal portions (about 2-inch balls). Roll each portion into a smooth ball.

• Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let them rise for another 30–45 minutes, until puffy.

Fry the Bomboloni:

• Heat about 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

• Carefully fry the dough balls in batches, turning occasionally, for 2–3 minutes per side, until golden brown. Avoid overcrowding the pan.

• Use a slotted spoon to transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil.

Fill and Coat:

• Once the Bomboloni have cooled slightly, use a sharp knife or piping bag tip to cut a small hole in the side of each.

• Insert the piping bag filled with your chosen filling (custard, Nutella, jam, etc.) and pipe generously into the center.

• Dust the filled Bomboloni with powdered sugar or drizzle with melted chocolate/glaze before serving.