Cinnamon Bombolini

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   Heat the oil in a large saucepan on medium heat to 325°F (or when a cube of bread turns golden in about 75 seconds).
6. 6
   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.
7. 7
   Serve the bombolini hot with warm chocolate amaretto sauce.