Makes about 20 medium-sized balls
- 285 g flour, sifted
- 10 g (1 bag) yeast
- 20 g sugar
- 125 ml (½ c) lukewarm milk
- 15 g butter, melted and cooled
- 1 egg, lightly beaten
- oil for deep-frying
- 125 ml (½ c) sugar
1 Mix the yeast, sugar, milk, butter and egg with the dough hook of a mixer. Add little flour at a time and mix until a dough forms. Knead for 3-4 minutes until elastic and cover with a clean cloth. Leave in a warm place until double the size.
2 Knead the dough lightly. Roll on a clean, lightly floured work surface and cut circles with a cookie cutter of 7-8 cm.
3 Cut a hole in the middle with a smaller, round cookie cutter. Let rest for 20 minutes. Heat the oil in a deep saucepan over medium heat. Fry the balls 3 to 4 at a time for 3 to 4 minute until it is done.
4 Shake the hot balls immediately in cinnamon sugar and repeat the process with the remaining dough.
