Finally got my starter back on track and decided to get a little bold… Italian Bomboloni donuts 
Y’all… this was a full-on process. About three days from start to finish, and definitely the most involved sourdough recipe I’ve tried so far.
But wow—soft, pillowy, sugar-coated perfection with that creamy filling… I’m honestly so proud of how these turned out 
Ingredients:
• 500g bread flour
• 200g milk
• 100g active starter
• 2 eggs
• 60g sugar
• 10g salt
• 100g butter
• Oil (for frying)
• Sugar (for coating)
Vanilla filling (optional):
• 1 cup milk
• 2 egg yolks
• ¼ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla
Instructions:
Mix all dough ingredients together, adding the butter last, until smooth.
Let rise for 4–6 hours, then refrigerate overnight.
Divide dough and shape into balls.
Proof until puffy (about 3–5 hours).
Fry at 350°F until golden brown.
Roll in sugar while warm.
