Italian Doughnuts - vegetable oil

Method

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