Nutella-Stuffed Bomboloni Snowcaps

• In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warmed milk, melted butter, and eggs. Pour the wet ingredients into the dry mixture and stir until a rough dough forms.
• Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 6-7 minutes. The dough should be soft but not sticky.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
• Punch down the risen dough and roll it out to about 1/2-inch thickness on a lightly floured surface. Use a round cutter or glass to cut out circles. Place them on a baking sheet lined with parchment paper, cover, and let them rest for 20 minutes to puff up slightly.
• Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully place a few dough rounds into the hot oil, frying them for about 2-3 minutes per side until golden brown. Avoid overcrowding the pan. Use a slotted spoon to transfer them to a cooling rack lined with paper towels to drain excess oil.
• Once the bomboloni are cool enough to handle but still warm, use a piping bag fitted with a small round tip to fill each doughnut with Nutella. Insert the tip into the side or bottom of each bomboloni and squeeze gently until filled.
• Generously dust the filled bomboloni with powdered sugar to create the iconic snowcap look. Serve immediately for the best flavor and texture.