Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces
['3/4 teaspoon active dry yeast (from a 1/4-ounce package)', '6 tablespoons warm whole milk (105-115°F)', '1 cup plus 2 tablespoons all-purpose flour, plus more for dusting', '1 large egg', '1 1/2 tablespoons unsalted butter, softened', '1 1/2 tablespoons sugar', '1/2 teaspoon vanilla extract', '1/4 teaspoon ground cinnamon', '1/4 teaspoon salt', 'About 2 quarts vegetable oil for frying', 'Chocolate Espresso, Whisky Caramel, and/or Clementine Sauces', 'A stand mixer with paddle attachment; a deep-fry/candy thermometer']
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.)
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.
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.
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.
Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
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.
Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
Cool bomboloni to warm and serve with sauces.
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