Prosciutto sounds better than ham. Gelato trumps ice cream. Heck, even zucchini is sexier than squash.And bomboloni, like those made by Heartbaker’s Sybil Johnson, makes us more ravenous than “doughnut.”Devour the airy, sugar-dusted confection in three bites, working from the twice-raised dough (made from scratch) to your choice of filling, either homemade lemon curd, vanilla cream, or seasonal preserves or tried-and-true Nutella.Find Johnson’s bomboloni at a few cafes or at her stand at the Underground Farmers Market (where she also peddles cookies, bread pudding, and crème brulee). You can even order a dozen or more directly from her — which sounds better than just one.Available at Jackson Place Cafe, 633 Battery Street, at Jackson Place (415-225-4891); Dish Cafe, 39 Mesa Street, between Moraga Avenue and Lincoln Boulevard (415-561-2336); online at theheartbaker.com. Johnson will be at the Underground Farmers Market at SOMArts, 934 Brannan Street, between 8th and 9th Streets (415-863-1414 or somarts.org), June 4, 6-11 p.m.