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Sufficient for approximately 15 individual bombolonis.
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You can also use puff pastry sheets in place of this dough.
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In large mixer with a paddle attachment, blend the dry ingredients with the butter.
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Add in liquid ingredients.
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Let the dough form a ball and portion into desired-size pkgs.
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and chill for at least 1 hour or possibly freeze for as long as 3 months.
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BOMBOLONI FILLING:Toss fruit and sugar in a bowl and allow to sit for at least 45 min.
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STREUSEL TOPPING:Combine sugar and flour in food processor.
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Pulse in cubed butter till texture is crumbly.
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TO ASSEMBLE:For each bomboloni: Roll out 2 1/(2-oz) pcs of dough into 6 inch circles or possibly roll out a large amount of dough and cut with a 6 inch round cutter.
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Place 3 ounces of filling in center of each circle.
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Bundle up dough, folding edges together as you circle filling.
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Pat 3/4 ounces of streusel topping in the middle on top.
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Bake on parchment-lined sheet pan at 350 degrees in a convection oven
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(375 in a standard oven) for 30 min or possibly till golden.
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Top with a scoop of almond gelato or possibly favorite ice cream and serve with a sauce made from pureed strawberries, sugar and lemon juice.
