Name: Gorgonzola Bomboloni
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes 16 savory doughnuts
Ingredients: 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; a stand mixer fitted with paddle attachment; a deep-fat thermometer

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.

Cooks' note:

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

Recipe notes

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