Easy recipe Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

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three/about four teaspoon active dry yeast (from a one quarter-ounce package)about six tablespoons warm whole milk (about one hundred and five-about one hundred and fifteen°F)one cup plus two tablespoons all-purpose flour, plus more for dustingone large eggone one/two tablespoons unsalted butter, softenedone one/two tablespoons sugarone/two teaspoon vanilla (Recipes by ingridients vanilla) extractone quarter teaspoon ground cinnamonone quarter teaspoon salt (Recipes by ingridients salt) About two quarts vegetable oil for frying and/or A stand mixer with paddle attachment a deep-fry/candy thermometer. . Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces.