The farm I worked for this year sold at a farmers market in Atlanta at which a small bakery, Osono Bread, sold very good bread but, more importantly, top-notch cream-filled doughnuts. I've been wanting to attempt something akin to them this whole year. I finally got around to it for Christmas morning!
I relied on The Perfect Loafs recipe for bomboloni pretty much to a t except that I roughly doubled most of the time since I was working with a room temperature in the low 60s vs. 76-78 in the recipe. Also I kneaded the dough by hand for about 10 minutes or so since I don't have a stand mixer- hand kneading was not particularly difficult with this dough fortunately.
I had made cake doughnuts before but never leavened doughnuts. I was really pleased with how they came out. I wish I took a picture of the crumb- it was almost as light and airy as pictured in the recipe. Much more than I dared hope for my first foray into leavened doughnuts, especially since my attempt at sourdough brioche earlier this year was pretty dense. The only negative with these is that, even though I oiled the baking sheet, the shaped dough still stuck to the sheet a bit during the final rise, so many of the doughnuts came out slightly misshapen. I would suggest a heavy oiling of the sheet or maybe flouring instead of oiling.
The cream filling was made from cream cheese, butter, baked sweet potato, sugar, and milk.