Ingredients

• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• 2¼ tsp (1 packet) active dry yeast
• 2 tbsp granulated sugar (for yeast)
• 2 large eggs, room temperature
• ¼ cup (½ stick / 55g) unsalted butter, melted & cooled
• ½ tsp salt
• 3½ cups (440g) all-purpose flour
• Vegetable or canola oil, for frying

For coating:
• ½ cup (100g) granulated sugar
• 1½ tsp ground cinnamon
• 3 tbsp unsalted butter, melted

Instructions

Activate yeast: In a bowl, combine warm milk, 2 tbsp sugar, and yeast. Let sit 5–10 min until foamy.
Make dough: In a stand mixer with dough hook, add yeast mixture, eggs, melted butter, and salt. Mix on low. Gradually add flour, 1 cup at a time, until soft dough forms. Knead 5–6 min until smooth and elastic.
First rise: Place dough in greased bowl, cover with damp towel, and let rise in warm place 1–1.5 hours, until doubled.
Shape: Punch down dough. Roll into 1″-wide balls (about 1 tbsp each). Place on parchment-lined tray; cover lightly. Rest 15 min.
Fry: Heat 2–3″ oil in heavy pot to 350–360°F (175–180°C). Fry 4–5 balls at a time, 2–3 min total, turning occasionally, until deep golden. Drain on wire rack over paper towels.
Coat: While still warm, brush lightly with melted butter, then toss in cinnamon-sugar mix.
Serve immediately—best enjoyed fresh and warm!