Easy Raised Doughnuts ~ Cuddureddi

Instructions

Mound the flour on a work surface and make a well in the center. Add the yeast, milk, lard, and salt to the well. Gradually stir in enough flour with your hands to form a paste, then work in the remaining flour to form a dough and knead until very smooth. (The dough will still be quite sticky at first, but refrain from adding more flour. It may take up to 30 kneads or so before the dough smooths.)

On a floured work surface using a rolling pin, roll the dough out to a 1-inch thickness, then cut into rounds with a 3-inch doughnut or cookie cutter. Cut the holes from the middle with a smaller cutter (or, in a pinch, the cap of a soy sauce or other smallish bottle).

Place the cut pieces of dough on a baking sheet lined with parchment paper and let rise for about 30 minutes.

In a deep, heavy skillet, preferably cast-iron, heat 2 inches of oil over medium-high heat until it measures about 350°F. Slip a few pieces of dough into the hot oil and fry until golden brown, 1 to 2 minutes, then flip carefully and fry until the other side is golden brown, another minute or so.

Using a slotted spoon or skimmer, remove dough from oil and place on paper towels to drain. Repeat with the remaining dough.

In a shallow bowl or in a brown paper bag, mix together the sugar and cinnamon and dredge or shake the cuddureddi in the sugar mixture. Serve the doughnuts warm.

Breakfast