¼ cup warm water
2 ½ teaspoons yeast
3 ½ cups all-purpose flour, plus up to ¼ cup as needed for kneading
½ teaspoon salt
½ teaspoon vanilla
3 Tablespoons sugar
¼ cup oil + 2 Tablespoons oil
¾ cup of warm milk
1 ½ cups golden brown sugar
1 ½ Tablespoons cinnamon
½ teaspoon allspice (optional)
Directions & Notes:
1. In a medium bowl, combine the warm water and yeast. Wait 3-5 minutes until the yeast is foamy.
2. Add one cup of the flour, the salt, vanilla, white sugar, egg, 2 Tablespoons of the oil, and the warm milk, and stir to combine. Add the additional flour slowly until all 3 ½ cups are incorporated.
3. Knead the dough for 4-5 minutes until it feels elastic-y. Put the dough back in the bowl and allow the dough to rest 30-45 minutes in a warm place or overnight in the refrigerator.
4. As the dough rises, mix the brown sugar, cinnamon, and allspice in a bowl. Pour the remaining ¼ cup oil into a second bowl, and also lightly grease a bundt pan (mine is a 10 cup pan; a slightly larger one would probably also work).
5. After the dough has rested and risen, punch the dough down to deflate it.
6. Divide the dough into small pieces, each about ½”- 1” in diameter.
7. Dip each ball of dough into the bowl of oil and then into the bowl with the brown sugar and spice mixture. Drop each ball into the prepared bundt pan. This is messy; its’ supposed to be. If there is left over brown sugar after all the balls have been dipped, feel free to sprinkle it along the top of the dough now in the bundt pan.
8. Allow the dough to rise again for 50-60 minutes in a warm place. When this time is nearly over, preheat the oven to 350 degrees.
10. Cool for 10 minutes and then turn out onto a plate.
This recipe was adapted from this site.