Italian Doughnuts

1. 1

   Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.

2. 2

   Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

3. 3

   Roll out the dough on a lightly floured surface to 1/2-inch thickness.

4. 4

   Using a floured 2-inch cookie cutter, cut out doughnut rounds.

5. 5

   Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.

6. 6

   Gather the dough scraps and re-roll to cut out more doughnuts.

7. 7

   Whisk the sugar and cinnamon in a medium bowl to blend.

8. 8

   Set the cinnamon-sugar aside.

9. 9

   When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.

10. 10

    Using a slotted spoon, transfer the doughnuts to paper towels to drain.

11. 11

    Cool slightly.

12. 12

    While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.

13. 13

    Serve warm.

14. 14

    Alternately, cool the fried doughnuts to room temperature.

15. 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.

16. 16

    Set aside until the chocolate sauce comes to room temperature but does not set.

17. 17

    Dip 1 side of each doughnut into the chocolate mixture.

18. 18

    Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

* Per serving · 4 servings · Values may vary.