For first dough:

1/2 cup plus 2 tablespoons warm water

2 teaspoons ( 1/2 ounce) yeast

1 cup all-purpose flour

For second dough:

2 teaspoons (or 1/2 ounce) yeast

1/4 cup warm whole milk

1 cup all-purpose flour

4 tablespoons sugar

2 teaspoons salt

2 ounces butter, melted and warm

7 egg yolks

Oil for frying

Sugar for rolling bomboloni

For first dough: Mix water and yeast until dissolved. Add flour and mix well. (A Kitchen Aid mixer with dough hook works best.) Let rise in a lightly greased bowl in a slightly warm area for 35-45 minutes.

Prepare second dough. For second dough: Dissolve yeast in warm milk. Add flour, sugar and salt. Start mixing and then add butter and egg yolks. Let rise in a lightly greased bowl in a warm area. When both doughs have risen sufficiently (35-45 minutes), combine them in a bowl with a dough hook and knead them together. Add all-purpose flour as needed until the dough comes together. Let rise again until doubled in bulk. Roll dough out and cut to size with a 3-inch round cutter. Let proof in a warm area for 10-15 minutes before frying. (Any scraps can be cut and fried in oil, as well. Do not re-roll the scraps to create more round doughnuts because the dough will get over-worked.) Place some additional sugar in a wide, shallow bowl. Heat oil in a large pot or deep fryer to 330 degrees, enough to fill pot halfway. Carefully drop bomboloni one or two at a time into the oil and fry 45 to 50 seconds on each side or until golden brown and cooked through. Remove with a slotted spoon and let rest briefly on paper towels. Roll liberally in sugar and serve warm. Note: Dough may be frozen after making into rounds as long as it is allowed to thaw fully and proofed to ``warm room temperature’’ for 15 minutes before frying. Bomboloni also may be piped full with plain or flavored pastry creams, jams or jellies or chocolate sauce or served with one of these on the side. Makes 12