• In a large bowl, combine the salt, flour, sugar, milk powder, and yeast. Add the yogurt and lukewarm water, and mix everything to form a slightly sticky dough.
• Knead the dough for 3–4 minutes until it begins to come together. Then, add the softened butter a little at a time and continue kneading for 10–12 minutes until the dough is soft, smooth, and elastic.
• Alternatively, use a stand mixer fitted with a dough hook. Knead the dough on medium speed for 4 minutes. Gradually add the butter and knead for another 6 minutes until smooth and elastic.
• Transfer the dough to a greased bowl. Cover with a damp cloth or cling film and let rise in a warm place for 1 hour, or until doubled in size.
• Gently punch down the risen dough. Divide into equal portions (about 75 grams each). Shape each into a smooth, tight ball and place on small parchment squares on a baking sheet for easy handling while frying.
• Cover the dough balls with a kitchen towel and let them rise again for 25-30 minutes until puffy and airy.
• Heat oil in a deep pan over medium heat until it reaches 180°C (360°F). Carefully lower each bomboloni into the hot oil, parchment side up. Gently peel off the parchment.

  Fry for 1.5 minutes per side until golden brown. Use a slotted spoon to flip and lift the bomboloni. Drain on paper towels and roll in granulated sugar while still warm.

Mango Cream Filling

• Whip ½ cup chilled cream until soft peaks form. Fold in 3 tablespoons mango purée and mix gently.
• Once the bomboloni have cooled just enough to handle (still warm), make a small hole using a knife or skewer. Fill a piping bag with the mango cream (or Nutella) and pipe generously into the center.