Preparation Steps

• In the bowl of a stand mixer, add the flour, 0.5 cup sugar, and yeast. Stir to combine.
• Scatter the softened butter over the flour mixture. In a small bowl, whisk together milk and eggs. Add the milk mixture, vanilla, and salt to the flour mixture.
• Using the dough hook attachment, beat on low speed until a smooth and elastic dough forms, about 10 minutes.
• Turn the dough out onto a work surface. Knead 4 to 5 times or just enough to shape it into a ball. Place in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
• Punch down the risen dough and turn it out onto a clean work surface. Roll the dough out to 0.5-inch thickness. Cut out rounds using a 3-inch cookie cutter.
• Place the cut dough rounds on a parchment-lined baking sheet, cover, and let rise for 45 minutes.
• Fill a large Dutch oven with oil 3 inches deep and heat to 350°F (175°C).
• Fry the doughnuts in batches. Cook for 2.5 minutes, then turn over and cook an additional 2.5 minutes, or until each side is a deep golden brown.
• Remove from oil and drain on a paper towel-lined plate. Roll each warm Italian doughnut in a bowl containing the remaining 0.25 cup of sugar.
• Once cool, use the tip of a small knife to make a small incision on the side of each doughnut and fill with pastry cream or chocolate hazelnut spread.