Instructions: Enough for approximately 15 individual bombolonis. You can also use puff pastry sheets in place of this dough.

In large mixer with a paddle attachment, blend the dry ingredients with the butter. Add liquid ingredients. Let the dough form a ball and portion into desired-size packages and refrigerate for at least 1 hour or freeze for as long as 3 months.

BOMBOLONI FILLING:
Toss fruit and sugar in a bowl and allow to sit for at least 45 minutes.

STREUSEL TOPPING:
Combine sugar and flour in food processor. Pulse in cubed butter until texture is crumbly.

TO ASSEMBLE:
For each bomboloni: Roll out 2 1/(2-ounce) pieces of dough into 6 inch circles or roll out a large amount of dough and cut with a 6 inch round cutter. Place 3 ounces of filling in center of each circle. Bundle up dough, folding edges together as you circle filling. Pat 3/4 ounces of streusel topping in the middle on top. Bake on parchment-lined sheet pan at 350 degrees in a convection oven

(375 in a standard oven) for 30 minutes or until golden brown. Top with a scoop of almond gelato or favorite ice cream and serve with a sauce made from pureed strawberries, sugar and lemon juice.

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