Ingredients
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½ cup warm water (110 degrees F/45 degrees C)
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5 teaspoons active dry yeast
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1 pinch white sugar
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1 cup warm milk (110 degrees F/45 degrees C)
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3 large eggs, beaten
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⅓ cup vegetable oil
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⅓ cup white sugar
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1 ½ teaspoons salt
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1 teaspoon vanilla extract
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5 cups whole wheat flour
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1 quart vegetable oil for frying
Cinnamon Sugar:
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2 cups white sugar
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½ teaspoon ground cinnamon, or to taste
Directions
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Mix together warm water, yeast, and 1 pinch white sugar in a large bowl; let sit until creamy, about 5 minutes.
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Meanwhile, grease a separate large bowl and set it aside.
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Stir warm milk, eggs, 1/3 cup vegetable oil, 1/3 cup white sugar, salt, and vanilla into yeast mixture until sugar is dissolved. Stir in 2 1/2 cups flour until no dry spots remain. Turn dough out onto a floured surface and knead in remaining flour, 1/2 cup at a time, until dough is no longer sticky. Knead until smooth and elastic, about 10 minutes.
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Form dough into a ball and place it into the prepared bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Punch down dough and knead a few times to reshape it. Pinch off a piece of dough about the size of an egg, then roll into an oval shape, about 1/4-inch thick. Place on a dish towel, cover with another dish towel, and repeat with remaining dough.
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Heat 4 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
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Make cinnamon sugar: Combine white sugar and cinnamon in a shallow dish or pie plate; set aside.
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Lower dough carefully into hot oil in batches and fry until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Gently press fried dough into cinnamon sugar while still warm; shake off excess sugar.
Flavor Variations:
Add lemon zest to the dough in step 3, spread garlic butter and shredded sharp cheese on top of dough after frying, or if you can find it, cover fried dough with maple spread and drizzle with chocolate.
Recipe Tip
You can cover the bowl of dough with a hot tea towel to speed up the rising process.
Editor's Note:
The nutrition data for this recipe includes the full amount of the sugar topping. The actual amount of the topping consumed will vary.
Nutrition Facts (per serving)
| 284 | Calories |
| 10g | Fat |
| 46g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 2g | 8% |
| Cholesterol 29mg | 10% |
| Sodium 192mg | 8% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 4g | 14% |
| Total Sugars 24g | |
| Protein 6g | 12% |
| Calcium 30mg | 2% |
| Iron 2mg | 8% |
| Potassium 171mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
