Stir together 1-1/4 cups
of the flour
, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir 1 cup water, the granulated sugar, cooking oil
, and salt just until warm (120 degree F to 130 degree F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon preserves or chocolate-hazelnut spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and filling. Reroll and cut trimmings.
Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365 degree F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks. Makes 24 servings.
cal. (kcal) 117,
Fat, total (g) 4,
chol. (mg) 9,
sat. fat (g) 1,
carb. (g) 19,
fiber (g) 1,
pro. (g) 2,
vit. A (RE) 0,
vit. C (mg) 0,
sodium (mg) 48,
calcium (mg) 0,
iron (mg) 0.9,
Percent Daily Values are based on a 2,000 calorie diet