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Deep fried in oil 375F, yield 24
1) 1 cup (225g) water
1) 1 cup (217g) milk
1) 3 tbsp. (39g) granulated sugar
2) 2¼ tsp. dry active yeast
3) 4 cups (560g) all-purpose flour
3) 1 tbsp. salt
4) 3 tbsp. (39g) shortening
5) 96g (~¾ cup) all-purpose flour (additional)
6) ½ cup (93g) granulated sugar
6) 1 tsp. ground cinnamon

In a saucepan combine (1) and heat to 115F, remove from heat and stir in (2). Let it sit for 10 minutes.

In mixing bowl combine (3) then add the yeast mixture. Use paddle to mix then switch to dough hook then add in (4) and additional flour (5) as required. Knead dough for 8 minutes.

Transfer dough into oiled bowl and cover with saran wrap. Allow dough to rise for 2 hours or until double in size at room temperature.

Weight of dough 1200g. Portion each dough to 50g balls. Roll it flat and allow it to rest, then roll again to ⅛" thickness.

Put oil in a wok and add enough oil heat at 6 setting until oil is 375F. Fry each dough for 1 minute each side.

Let fried dough to cool on a rack.

Glaze: Combine (6) in a large ziplock bag.

Put fried dough in the bag and shake to coat.