°1/2 c warm water (105-115 F)
°2 and 1/4 teaspoon active dry yeast
°1/4 cup sugar
°2 eggs, lightly beaten
°3/4 cup warm milk
°1/2 cup melted butter
°1/2 teaspoon salt
°4 and 1/2 cups all-purpose flour
°Canola oil for frying cakes
°Sugar Roll Fried Donuts
In bowl, combine warm water, yeast, & 1 tsp sugar. Stir and leave for 5 minutes, until the mixture becomes foamy.
Add the rest of the sugar, milk, butter, eggs and salt.
Gradually start adding the flour while stirring, adding just enough so that the dough comes together in the center of the bowl.
Turn the dough onto a floured board and knead until the dough is smooth and elastic. To knead, use your palm to push the dough down and away from you, then fold it inward. Push the dough out again and fold. Repeat until the dough is sufficiently kneaded. New to kneading? Learn how to knead bread dough in the video.
Shape the dough into a ball. Put it in a bowl and cover it with a clean towel. Let it rise for an hour and a half until it doubles in size.
After lifting, divide the dough into two equal parts. On a floured board, roll out 1 part until it is 1/4 inch thick. Use a 3-inch donut cutter to cut out as many donuts (and holes) from the dough as possible. Place the cut donut, along with the holes on the individual pre-cut parchment sheets, and place them on a tray or large plate. Fold the scrap and re-roll, then cut out as many cakes as possible. Repeat with the other half of the dough.
In a medium, heavy-bottomed skillet, heat about 2-3 inches of oil to 375°F, lowering buns a few at a time into the oil, peeling them off from parchment paper before cooking. Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Line the fried buns on a wire rack set on a large tray or on paper towels.
If you are glazing or dipping cakes, allow them to cool first. If you want to roll it in sugar and/or cinnamon, roll it while it’s still somewhat hot.