Cinnamon Bombolini - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Heat the oil in a large saucepan on medium heat to 325\u00b0F (or when a cube of bread turns golden in about 75 seconds).
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.
Serve the bombolini hot with warm chocolate amaretto sauce.