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Parve
Medium
1 Hour, 20 Minutes
Diets 
Not too sweet, not too rich, stretched and briefly fried, all you need is to dust them with a bit of sugar and a touch of cinnamon. These are even easier than jelly doughnuts and just as welcome.
1 and 1/2 cups warm water or milk, divided
5 teaspoons instant yeast
1/3 cup sugar
1 and 1/2 teaspoons salt
2 teaspoons Gefen Pure Vanilla Extract
2 eggs
1/3 cup Gefen Oil
4 and 1/2 cups all-purpose flour
oil, for frying
sugar
In a large mixer bowl, stir together the yeast and half a cup of warm water or milk and allow the mixture to stand a few minutes, allowing the yeast to swell or dissolve.
Stir in one cup of water or milk, sugar, salt, vanilla, eggs, oil and most of the flour to make a soft dough. Knead for five to eight minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
Place the dough in a greased bowl. Place the bowl in a plastic bag and seal. (If you are not using it right away, you can refrigerate the dough at this point.) Let the dough rise for about 30-40 minutes. Gently deflate the dough. (If it is coming out of the fridge, allow it to warm up for about 40 minutes before proceeding).
Pinch off a golf- ball-sized piece of dough. Roll it out into an oval and let it rest, covered with a tea towel. Repeat with the remainder of the dough.
Heat about four inches of oil in a fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying) to about 375 degrees Fahrenheit. (I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.)
Stretch each oval into a rope, thinning them out and enlarging them. Then add them to the hot oil, one to two at a time. Turn once to fry until the undersides are deep brown. Lift the ropes out with tongs and drain them on paper towels.
Fill a large bowl with a few cups of white sugar. Toss in the sugar (with a little cinnamon if you wish) and shake off the excess.
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