You can never go wrong when combining two delicious treats!
Place flour in the bowl of electric mixer.
Make a well in the center and add all remaining ingredients.
Knead for 5 minutes.
Lightly grease a large bowl.
Place dough into the bowl, spray with oil on top and cover with plastic wrap.
Let dough rise for 1 hour or in fridge for 8 hours or overnight.
If rising in the refrigerator, allow the dough to come back to room temperature before using.
Divide dough into 3 parts.
On a lightly floured Silpat or silicone mat, roll 1 piece of dough into a 10”x15” rectangle.
Stir together cinnamon and sugar.
Smear dough lightly with oil.
Sprinkle cinnamon-sugar mixture over dough, leaving 1” unfilled at the long edge to help the roll seal.
Starting at the long edge with the filling, roll dough jelly-roll-style ending at the unfilled edge.
Cut into 1” slices, yielding 15 buns.
Secure each bun with a toothpick. Set aside.
Repeat with remaining dough.
Heat oil in a large pot to 350°F on a deep fry thermometer.
Prepare a cooling rack over a sheet pan lined with paper towels to drain the buns.
When oil is at correct temperature, gently place 4 to 5 buns into the hot oil.
Fry for about 90 seconds until golden.
Flip to fry on other side.
Using a spider strainer (see image), remove donut from hot oil.
Drain on cooling rack.
Let donuts cool at least 15 minutes before glazing.
Whisk glaze ingredients in a small bowl.
Dip donuts halfway into glaze.
Place on a rack and let excess drip down.
Remove toothpicks.
Donuts are best enjoyed fresh!
15 servings
1