Divide the dough into 8 equal pieces.
Roll each piece into a ball, then make a large hole through the center of each using two fingers.
Stretch outto make a circle.
Put the doughnuts on a greased baking sheet.
Cover and let rise until doubled in size.
Fill a deep-fat fryer to one-third full with cooking oil and heat to 360°F.
To test if it is ready without a ther-mometer, drop in a cube of bread; it should turn brown in 20 seconds.
When the oil is ready, fry the doughnuts a few at a time, for 2 minutes on each side.
Using a slotted spoon, lift them out and drain on paper towels.
Mix the sugar and cinnamon in a large paper bag and toss the hot doughnuts in the mixture to coat them evenly.
Doughnuts should be eaten when fresh.