Italian Cherry Doughnuts (Bomboloni)

Whisk together the remaining flour with the salt and nutmeg in a bowl.

Beat the butter in a standing mixer with the paddle attachment until creamy, about 30 seconds; add the sugar and beat until light and fluffy. Beat in the eggs, one at time, until blended.

Add the yeast mixture along with the flour mixture. Mix on medium speed until the flour is incorporated and a soft dough that pulls away from the side of the bowl forms, 2 or 3 minutes. Transfer the dough to a lightly buttered bowl, cover and leave at room temperature 1 hour. (The dough can also be refrigerated up to one day ahead of frying at this point – leave out for one hour before proceeding.

Place the dough on a floured surface and pat or roll it out ½-inch thick. Cut out circles using a 1 - 1/2-inch diameter biscuit cutter. Arrange the doughnuts on a baking sheet, lightly cover with a towel and let them rise for an hour.

Pour oil to a depth of 4 inches in a heavy pot or saucepan (I used a 3-quart) and heat to 350 (175 C) degrees.

Drop the doughnuts into the oil 3 or 4 at a time. Fry until puffed and golden all over, turning once. Remove the doughnuts as they’re done and immediately roll them in sugar, then onto a rack to cool.

Put the jam and/or pastry cream in a piping bag or a sealable plastic bag fitted with a plain pastry tip. Gently poke a hole into each doughnut with a wide skewer (or use the pastry tip) and fill each bomboloni. Serve freshly made.