1-Getting started with Bombolini: activate the yeast by mixing it with the warmed milk (around 110°F) and let it sit for 5 minutes until it’s frothy and ready to work its magic. In a mixing bowl, combine the flour, sugar, and salt to build a solid base for your dough.

2-Next: add the yeast and milk mixture, along with the beaten eggs, zest if you’re using it, and vanilla extract. Use a dough hook to knead until everything is nicely combined, then toss in the softened butter cubes and keep kneading on low speed for about 10 minutes. The dough should turn smooth and elastic, which is your sign it’s ready for the next stage.

3-Shape the dough into a ball, pop it into a lightly oiled bowl, cover it up, and let it rise in a warm spot for 2 to 3 hours until it triples in size. Once that’s done, punch down the dough, roll it out to about 1/2 inch thickness, and cut it into rounds roughly 3.5 inches across. Place these rounds on parchment paper, cover them, and let them proof for another 1 to 1.5 hours until they’re tripled in size again.

4-Heat your oil to 340-350°F and fry the doughnuts for about 2 minutes per side until they’re golden brown. Drain them on paper towels, then roll them in sugar while still warm to get that perfect coating. For the final touch, let them cool a bit, make a small incision in each one, and fill with pastry cream using a piping bag before serving right away.