Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　You'll be happy that these are generously sized, and that the recipe will leave you with a few extras. Tender textured, with an oozing cheese center, they're sure to be devoured before the frying oil has had a chance to cool down.

　　

Ingredients

Makes 16 savory doughnuts

　　1 teaspoon active dry yeast (from a 1/4-ounce package)

　　Scant 1/2 cup warm whole milk (105-115°F)

　　1 1/4 cups all-purpose flour, divided

　　1 large egg

　　2 tablespoons unsalted butter, softened

　　2 tablespoons sugar

　　1/2 teaspoon salt

　　1/4 pound chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes

　　About 4 cups vegetable oil

　　

Equipment:

a stand mixer fitted with paddle attachment; a deep-fat thermometer

　　

Step 1

Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Mix in 3/4 cup flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbly, about 1 hour.

　　

Step 2

Mix in egg, butter, sugar, salt, and remaining 1/2 cup flour at low speed until combined. Increase speed to medium and beat dough until satiny and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.

　　

Step 3

Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a cheese cube in center. Pinch closed, then roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart.

　　

Step 4

Heat 2 inches oil in a 2-quart heavy saucepan over medium heat to 350°F. Fry bomboloni, 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve hot.

　　Cooks' note:

　　• Bomboloni can be filled and formed (but not fried) 1 day ahead and chilled, covered.