In the bowl of a stand mixer, combine the lukewarm water and yeast until dissolved. Add milk and sugar; stir well. Add soft butter and flour. Mix at medium speed for 4 minutes. Add salt and mix for another 2 minutes on low. Remove from stand, cover loosely with a kitchen towel and allow to rise about 2 inches. Punch down the dough into the bowl by first lightly sprinkling flour on top of the dough and then push down with your fist. Repeat a second time. Cover with towel and refrigerate for 4 hours.
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Before rolling out the dough, liberally flour the top of your rolling surfaced. Roll dough out to about 1/4” and cut into 2 inch x2-1/2 inch squares. Deep-fry at 350F until golden brown and puffy. Remove from fryer oil, drain on paper towels and immediately roll in cinnamon sugar.
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