Doughboys

Susan from Food Blogga 

Makes approximately 8-10 doughboys. 

1 pound basic pizza dough
1 cup canola or peanut oil, for frying
ground cinnamon
granulated sugar or powdered sugar

Lightly roll out a room-temperature pound of pizza dough, just enough to smooth it out and make it easier to work with. Don't over-roll or overwork it, or the doughboys won't puff up nicely. Using your hands, form 8-10 doughboys, with or without holes. Don't worry if they're not exactly the same-- they're not meant to be perfectly shaped or uniform in size.

Use canola or peanut oil since they have a high smoke point. Pour oil, about 2 inches deep, into a deep, wide pan over medium heat (or to 350 degrees if you have a deep-fry thermometer). Otherwise, test the heat by dropping a little piece of dough into the oil. It should quickly bounce to the surface and be surrounded by tiny bubbles. Add 1-2 doughboys at a time, making sure they have room to float in the oil. Using tongs, gently flip doughboys in the oil until they puff up, float, and turn golden brown, about 30-60 seconds.

For toppings, either sprinkle with powdered sugar or with a mixture of granulated sugar and ground cinnamon. And make sure to eat 'em while they're hot!