Prep Time: 1 hour & 25 mins | Cook Time: 10 to 15 mins | Yield: 16 servings
1/4 cup warm water
1 envelope active dry yeast
2 1/2 tbsp granulated sugar
1/2 cup warm whole milk (I used Organic Soymilk)
1 tsp pure vanilla extract
1 extra-large egg
3 tbsp canola oil
1/4 tsp salt (I did not add any and still tastes good!)
1/2 tsp ground cinnamon
1/4 ground nutmeg
2 1/2 cups All-Purpose flour
Oil for frying, about 4 cups
(1 cup) Sugar-(1 tbsp) Cinnamon mixed, for coating
In a large bowl, combine warm water and yeast. Let sit for about 5 minutes until it bubbles. Add in the sugar, milk, vanilla, egg, oil and salt (if using), and stir to combine. Add in cinnamon, nutmeg and flour and mix until completely incorporated.
Flour your hands and a clean working surface. Turn the dough onto the floured surface and knead for five minutes. The dough will be sticky. Oil a large bowl, shape the dough into a ball, and place the dough into the bowl. Cover with a clean dish towel, or plastic wrap and let rise for 45 minutes. The size should be doubled.
After 45 minutes, deflate the dough and slice into 16 golf-ball sized pieces, and roll them into rounds. Let set for 30 minutes.
Meanwhile, begin heating oil in a deep fryer, large pot or wok.
When the oil reaches 375º F, begin frying your dough. Carefully drop as much doughs (but do not overcrowd them) into the oil (I used a slotted spatula to do it). Turn the balls once or twice (while frying) and cook until golden brown. Once fried on both sides, remove to a paper-towel lined large bowl to let some of the excess oil drain off, about 2 minutes.
Transfer the fried doughs into a cinnamon-sugar bowl, and toss each bread to coat. Serve warm.
1. For some that don’t like “raw” ground cinnamon, the cinnamon in the sugar mixed is optional. Either way, these stuffs are delicious!
2. I’ve used both granulated and powdered sugar (mixed and not) and they both turns out really good!