Bombolini

1/2 tablespoon whole milk 1/2 tablespoon active dry yeast 1/4 cup sugar, plus more for rolling1 tablespoon honey1 cup bread flour2 large eggs 1/2 teaspoon vanilla extract 1/2 teaspoon salt7 tablespoons butter, in 1-inch cubes, room temperatureOil for fryingPour milk into a microwaveable mixing bowl and warm in microwave. Add yeast, 1/4 cup sugar and honey, mixing to dissolve yeast.Add bread flour and mix into paste. Add eggs, vanilla and mix well. Add salt and butter, a little at a time, until incorporated. Knead dough until smooth. Let rest overnight, covered, in refrigerator. Roll out dough to 1/2-inch thickness; cut into 1-inch cubes. Place on baking sheets, cover and let rise in warm place until double.In a deep fryer or heavy pot, heat to 330 degrees enough oil to deep-fry bombolini. Add dough and fry about 2 minutes per side. While still hot, toss in granulated sugar.Serves six.Chef Erika Masuda, Coco Pazzo, Chicago