Cinnamon Bombolini

• 1 package (1/4 oz) instant dried yeast
• 3/4 cup warm milk
• 1/4 cup sugar
• 2 1/2 cups flour, plus additional, to dust
• None None pinch salt
• 1 None egg, lightly beaten
• 3 tbsp butter, melted
• 2 quarts vegetable oil, for deep frying
• 1/4 cup amaretto
• 2/3 cup heavy cream
• 4 oz semi-sweet or bittersweet chocolate, finely chopped
• 1/2 cup sugar
• 1/4 tsp ground cinnamon

1. Stir the yeast into the warm milk in a small bowl. Place the flour, sugar and salt in the bowl of an electric mixer. Pour in the milk and yeast mixture with the egg and butter. Beat for 1-2 mins until well combined. Cover with a tea towel and set aside in a warm place for 1 hour to rise.
2. Line 2 baking pans with parchment paper. Dust lightly with flour, then dust your hands. Roll the dough into tablespoon-sized balls, recoating your hands with flour between each one.
3. Place 2 inches apart on prepared pans. Cover with a tea towel and set aside in a warm place for 30 mins to rise again.
4. Meanwhile, for the warm chocolate and amaretto sauce. Heat the amaretto and cream in small saucepan on medium-high heat until just simmering. Remove from the heat. Add the chocolate and stir to combine. Warm on very low heat before serving.
5. Heat the oil in a large saucepan on medium heat to 325u0b0F (or when a cube of bread turns golden in about 75 seconds).
6. Carefully drop the bombolini into the oil in batches of 12 and cook for 4 mins until golden and cooked through, turning once. Drain lightly on paper towel. Mix the sugar and cinnamon in a bowl. Sprinkle the cinnamon sugar on a tray. Roll the bombolini in the cinnamon sugar.
7. Serve the bombolini hot with warm chocolate amaretto sauce.

yeast, warm milk, sugar, flour, salt, egg, butter, vegetable oil, amaretto, heavy cream, semisweet, sugar, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/35157 (may not work)