Graffe and bomboloni

In the bowl of the stand mixer, sift the flour, add the sugar, the salt and the eggs and start mixing, then add the very soft butter and the lukewarm milk, keeping a little aside, and the seeds of the vanilla pod. Dissolve the yeast in the milk you kept aside and add it to the dough. Knead really well until the dough is nice and shiny and comes away from the bowl.

Rest the dough for about an hour, then roll it out with a rolling pin to a thickness of one centimetre. With a pastry cutter of about 10 cm in diameter, cut out lots of discs and leave them to rise in a warm place until they double in volume.

Fry in plenty of seed oil. Fill as you like and dust with icing sugar.

For the graffe, roll out the dough to a height of 1 cm and cut with a 10 cm pastry cutter, then cut out the centre of each disc with a 3 cm cutter to make a ring shape.

Leave to rise in a warm place until doubled and fry in plenty of seed oil. Sprinkle with caster sugar while still warm.

Notes

If you would rather not fry them, they are also very good baked, but you need to double the amount of butter. After rising, bake at 180°C for about 20 minutes.