Time: 2 ore
Difficulty: media

It's well known that frying makes everything better, and this recipe is a must-try if you want to excite your taste buds!

Characteristics: It's one of the most popular cooking methods in the world, probably also the most beloved. One problem with this technique is the high temperatures used, usually above 180-190°C, which severely tests the stability of the oil used.
For ideal cooking, you need to use an oil with a high smoke point, and the frying temperature must be lower than the smoke point of the oil used.
Historical Notes: How this cooking technique originated is unclear.
Apicius mentions dishes fried in cooked honey, or in a mixture of garum, oil, and wine.
The Egyptians, on the other hand, handed down the tradition of fried pastry in fat, as described in "History of Food" by Jean-Louis Flandrin and Massimo Montanari, but it wasn't until the Middle Ages that fried food became a common product.
Notes:
Some simple rules to follow are:
Use a non-stick pan
Fry small pieces without crowding them, or just a few pieces, to speed up cooking
Make sure the temperature does not exceed 180°C, using a thermostat or a deep fryer
Drain the food and dry it on paper towels

Ingredients:
For the starter
75 g Molino della Giovanna Gluten-Free Mix for Leavened Cakes
75 g water
5 g fresh yeast
For the dough
250 g Molino della Giovanna Gluten-Free Mix for Leavened Cakes
150 g lactose-free milk
150 g starter (recipe above)
20 g fresh yeast
80 g granulated sugar
2 egg yolks
30 g butter
A pinch of fine salt
The grated zest of two oranges
The pulp of a Bourbon vanilla bean
Very fine rice flour for the batter Dusting
Icing sugar for decoration

Ingredients for the cream
500 g whole milk or lactose-free milk <0.01%
4 egg yolks
135 g granulated sugar
40 g gluten-free cornstarch
1 bourbon vanilla bean
1 pinch of salt

Method for the starter:
Pour the mixture into a bowl and stir with a spoon. Dissolve the yeast in the water and add it to the mixture. Knead well and let it rest in a bowl covered with a cloth for about 1 hour.
To make the dough:
Pour the mixture into a bowl, add the ready starter and stir until the dough becomes crumbly.
Meanwhile, dissolve the yeast in the milk and add it to the base of the mixture. Then gradually add the sugar; knead well.
Once these ingredients are absorbed, add the eggs and continue mixing until fully combined. Finish the dough with the butter and seasonings.
Knead everything well until the mixture is smooth, then shape it into a ball, adding a little fine rice flour if necessary.
Roll out on a work surface to a thickness of about 1 cm. Use a pastry cutter to cut out evenly sized discs. Place them on a baking sheet lined with parchment paper and let them rise for about 1 hour, covering the dough with plastic wrap.
Meanwhile, prepare the cream:
Crack the eggs in a bowl, add the sugar and starch, and whisk together. Add the vanilla bean and salt, then gradually add the milk.
Bring to a boil and stir constantly until the cream thickens. To ensure it's fully cooked, bring to a boil and continue cooking for 5 minutes.
After the resting time, take the risen dough. Heat some oil in a shallow pan over low heat. The oil shouldn't get too hot. When it's lukewarm, around 150°C (300°F), cook the bomboloni very slowly, stirring frequently to ensure even cooking.

Drain on paper towels and dust with granulated sugar. After about 10 minutes, fill the bomboloni with the cream.