Ingredients:

  • 240 ml whole milk, warmed to 110°F
  • 25 g granulated sugar
  • 7 g active dry yeast
  • 30 g unsalted butter, melted
  • 375 g all-purpose flour
  • 3 g fine sea salt
  • 950 ml vegetable oil for frying
  • 100 g granulated sugar for topping
  • 10 g ground cinnamon

Instructions:

  1. In a large bowl, combine the warm milk and 25g of sugar. Sprinkle the yeast over the top and let it sit for 5–8 minutes until foamy. Stir in the melted butter.
  2. Gradually add the flour and salt, stirring until a shaggy dough forms. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
  4. Punch the dough down and divide into 8 equal portions. Roll each into a ball and flatten with a rolling pin into a thin circle roughly 6–8 inches in diameter.
  5. Heat oil in a Dutch oven to 375°F (190°C). Fry each dough circle for 1 minute per side until golden brown and bubbly. Drain briefly on a wire rack.
  6. Whisk together the remaining 100g sugar and 10g cinnamon. Sprinkle generously over both sides of the hot fried dough.