Cinnamon Sugar Donut Holes

In a small bowl, combine the lukewarm milk (approx. 35-40°C / 95-104°F), 1 teaspoon of sugar, and the active dry yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, mix the flour, remaining sugar, and salt. Add the activated yeast mixture, egg, melted butter, and vanilla extract. Knead the dough by hand or with a stand mixer (dough hook attachment) for 8-10 minutes until it's smooth, elastic, and slightly sticky. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface and gently knead it. Roll out the dough to about 1 cm (0.4 inch) thickness. Use a small round cutter (or the rim of a glass) to cut out small circles. Gather the scraps, re-roll, and cut out more donut holes. Cover the shaped donut holes and let them rest for another 15-20 minutes.

In a deep pot or deep fryer, heat a generous amount of vegetable oil to 170-175°C (340-350°F). Carefully place the donut holes into the hot oil (only a few at a time to avoid cooling down the oil) and fry until golden brown on both sides, about 2-3 minutes. Remove them from the oil and drain on paper towels. While still warm, roll them in a bowl with the prepared cinnamon sugar mixture (sugar and cinnamon for coating combined). Serve immediately!