Gorgonzola Bomboloni

• 1 teaspoon active dry yeast (from a 1/4-ounce package)
• Scant 1/2 cup warm whole milk (105-115u0b0F)
• 1 1/4 cups all-purpose flour, divided
• 1 large egg
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 pound chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes
• About 4 cups vegetable oil
• a stand mixer fitted with paddle attachment; a deep-fat thermometer

1. Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Mix in 3/4 cup 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 and bubbly, about 1 hour.
2. Mix in egg, butter, sugar, salt, and remaining 1/2 cup flour at low speed until combined. Increase speed to medium and beat dough until satiny and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.
3. Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a cheese cube in center. Pinch closed, then roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart.
4. Heat 2 inches oil in a 2-quart heavy saucepan over medium heat to 350u0b0F. Fry
5. , 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350u0b0F between batches. Serve hot.

active dry yeast, milk, flour, egg, unsalted butter, sugar, salt, cubes, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/gorgonzola-bomboloni-240246 (may not work)