Italian Doughnuts

Though not technically from a magazine I couldn't help but share these scrumptious, and terrifically unhealthy, doughnuts that I'll be serving up for dessert. Inspired by Giada De Laurentiis

ITALIAN DOUGHNUTS
Vegetable oil, for frying

DOUGH
2tsp. sugar
1tsp. salt
2 3/4 cup plain flour
2 tsp. dried yeast
1 cup warm water
2tbs. olive oil

SUGAR
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

1. Make quick dough by combining sugar, salt, oil and water. Set aside in a warm spot for 10 minutes or until frothy.
2. Add flour. Using hands knead until smooth and elastic. Add more water if necessary.
3. Heat 2 inches of oil over moderate heat until 180°C.
4. Roll out dough into walnut sized balls, flatten a little.
5. Whisk the sugar and cinnamon in a medium bowl to blend. Set aside.
6. 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. While still warm, add to the bowl with cinnamon and sugar and generously coat. Serve warm.