Bomboloni (Italian Filled Doughnuts) Light, airy, and filled with chocolate — these fried treats are a classic of Italian pastry.

Instructions:

1. Prepare the yeast mixture:
   Crumble the fresh yeast into the room-temperature milk and stir until completely dissolved.
   Add the sugar and mix again.

2. Mix the dry ingredients:
   In a large bowl, combine the Manitoba flour and all-purpose flour.

3. Form the dough:
   Gradually pour the yeast mixture into the bowl with the flour, mixing with a fork or spatula.
   Add the grated lemon zest and the egg. Continue to mix until combined.

4. Add the soft butter and the pinch of salt. Knead until you get a smooth and consistent dough.

5. Transfer the dough to a floured surface and knead vigorously until it becomes elastic and soft.

6. Shape the dough into a ball, cover with a kitchen towel, and let it rise in a warm place for about 2 hours, or until doubled in size.

7. Once risen, roll the dough out on a floured surface to about 1 cm (⅓ inch) thick.

8. Use a round cookie cutter (or glass) to cut out discs of dough. Place them on a baking sheet lined with parchment paper.

9. Cover with a towel and let the discs rise for another 30 minutes.

10. Heat the oil:
    In a deep frying pan, heat the peanut oil to 170°C (340°F).

11. Fry a few bomboloni at a time, turning them so they cook evenly on both sides until golden brown.

12. Drain on paper towels to remove excess oil.

13. Once slightly cooled, fill the bomboloni with chocolate spread using a piping bag fitted with a long nozzle.

14. Dust with powdered sugar and serve warm or at room temperature.

🍩 Tips:

• You can also fill them with pastry cream, jam, or custard if you prefer.

• Let them cool slightly before filling, or the filling may melt too much.

• They’re best enjoyed the same day — soft and fresh!