Italian Cinnamon-Sugar Doughnuts

Gently roll the dough out into an 8” x 8” square on a lightly floured surface. Use a wine glass to cut as many 3” circles out of the dough as possible.

Use a narrow shot glass or large thimble to cut out a smaller hole inside the circle so it looks like a doughnut (save the cut-out holes to make smaller doughnut holes).

In a medium bowl mix the sugar and cinnamon until fully incorporated.

In a deep frying pan or pot, heat about 1 inch of vegetable oil over medium-high heat. Fry the doughnuts and doughnut holes 2 or 3 at a time for about one minute per side or until lightly golden brown. Using tongs, transfer the doughnuts and doughnut holes 1 at a time into the cinnamon-sugar mixture. Use your hands to coat well with the cinnamon-sugar and transfer to a plate. Repeat until all doughnuts and doughnut holes have been cooked and coated.

Serve hot with coffee or tea, for dessert or a very special breakfast.