Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Ingredients

• 0.8 teaspoon active yeast dry (from a)
• 16 servings chocolate espresso 
• 1 large eggs 
• 1 cup flour for dusting all-purpose plus more
• 0.3 teaspoon ground cinnamon 
• 6 tablespoons warm milk whole (105-115°F)
• 0.3 teaspoon salt 
• 1.5 tablespoons sugar 
• 1.5 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla extract 
• 2 quarts vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• pot
• sieve
• blender
• plastic wrap
• kitchen towels
• slotted spoon
• tongs

Directions

1. Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
2. Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
3. Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
4. Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
5. Punch down dough and turn out onto a well-floured surface (dough will be very sticky.)
6. Cut into 16 equal pieces and form into balls with floured hands.
7. Transfer to a lightly floured baking sheet 1 inch apart.
8. Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
9. Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
10. Cool bomboloni to warm and serve with sauces.
11. •Bomboloni can be formed, but not fried, 1 day ahead and chilled on a rimmed sheet pan, loosely covered with plastic wrap.
12. Let stand at room temperature 20 minutes before frying.•Although bomboloni are best freshly made, they can be fried a day ahead, cooled, and kept covered with plastic wrap at room temperature. Reheat, uncovered, in a sheet pan on a rack in a 300°F oven until warm, 4 to 5 minutes.•Oil can be cooled to warm, strained through a paper towel–lined sieve, and reused once more.