Pour equal parts of vegetable oil
and olive oil
into a large frying pan
to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry
thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter
, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts
and cinnamon in a medium bowl to blend
. Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain
. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate
and 1/4 cup whipping cream
in a heavy small saucepan
over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans
and set aside until the chocolate is set.