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1
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
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2
Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
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3
Roll out the dough on a lightly floured surface to 1/2-inch thickness.
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4
Using a floured 2-inch cookie cutter, cut out doughnut rounds.
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5
Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
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6
Gather the dough scraps and re-roll to cut out more doughnuts.
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7
Whisk the sugar and cinnamon in a medium bowl to blend.
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8
Set the cinnamon-sugar aside.
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9
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
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10
Using a slotted spoon, transfer the doughnuts to paper towels to drain.
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11
Cool slightly.
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12
While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.
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13
Serve warm.
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14
Alternately, cool the fried doughnuts to room temperature.
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15
Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
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16
Set aside until the chocolate sauce comes to room temperature but does not set.
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17
Dip 1 side of each doughnut into the chocolate mixture.
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18
Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
