Method

• 1.
  For pear jam, combine pear, sugar and 1/3 cup (80ml) water in a large, deep frypan over high heat. Bring to the boil, stirring constantly to dissolve sugar, then reduce to a gentle simmer. Cook, stirring occasionally, for 30 minutes or until broken down and slightly caramelised.

• 2.
  Set aside for 15 minutes to cool slightly. In batches, transfer to a blender and whiz until smooth. Stand to cool completely.
• 3.
  For the starter, combine flour, yeast and 1/2 cup (125ml) lukewarm water in a bowl to form a shaggy dough. Cover and set aside in a warm place for 30 minutes to prove slightly.
• 4.
  Meanwhile, to make the bombolone dough, place flour, yeast and sugar in a stand mixer fitted with the dough hook and make a well in the centre. In a jug, whisk milk, egg yolks and oil. Add egg mixture and starter to flour mixture and knead on low speed to combine. Increase speed to medium and knead for 10 minutes or until smooth and glossy
• 5.
  Divide dough into 12 equal pieces and, using the palm of your hand, roll each piece into a ball. Place on a tray, 5cm apart, cover and stand in a warm place for 30 minutes or until doubled in size.
• 6.
  To cook, combine cinnamon and extra sugar in a bowl. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 55 seconds). In batches, deep-fry bombolone, turning halfway, for 8-10 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Toss hot bombolone with cinnamon sugar.
• 7.
  To serve, halve bombolone and add 1 tbs mascarpone and 1 tbs pear jam. Sandwich halves together.