quad-ticker-1001 Warehouse Sale - Save Up to 60%*Free Shipping on orders over $49* Use code: SHIP4FREEOver 45% off Breville Juicers20% off WS Stainless-Steel Cookware & Cooks' Tools*
Return to Previous Page

Cinnamon-Sugar Pillows

Cinnamon-Sugar Pillows
Dusted with cinnamon sugar, these puffy treats are perfect for breakfast or brunch. They are best served hot, so as you fry the pillows, keep them warm in the oven while you cook the remaining dough.

Ingredients:

  • 3⁄4 cup warm water (110°F)
  • 1 1⁄4 tsp. active dry yeast
  • 1⁄4 cup granulated sugar
  • 1⁄2 tsp. salt
  • 1 egg
  • 1⁄2 cup milk
  • 3 1⁄2 cups all-purpose flour
  • 2 Tbs. unsalted butter, at room temperature
  • Vegetable oil for frying
  • Cinnamon toast sugar for dusting*

Directions:

In a small bowl, combine the warm water, yeast and 1 Tbs. of the granulated sugar. Let stand until frothy, about 10 minutes.

Meanwhile, in the bowl of a food processor, combine the remaining 3 Tbs. granulated sugar, the salt, egg and milk and pulse a few times to combine. Add the yeast mixture and pulse a few times to combine. Add about one-third of the flour and pulse 5 to 10 times to combine. Add the remaining flour in two additions, pulsing after each addition and scraping down the sides of the bowl as needed. Add the butter and pulse about 5 times to combine. Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate overnight.

Preheat an oven to 200°F. Lightly flour a baking sheet. Line another baking sheet with paper towels.

In a heavy saucepan or deep fryer over medium-high heat, pour in oil to a depth of 3 to 4 inches and heat to 360°F on a deep-frying thermometer.

Turn the dough out onto a floured work surface. Using a lightly floured rolling pin, roll out the dough into a 15-by-18-inch rectangle about 1⁄8 inch thick. Using a knife or pastry scraper, cut the dough into 3-inch squares. Transfer to the floured baking sheet and cover loosely with plastic wrap.

Drop the dough squares, 3 or 4 at a time, into the oil (do not overcrowd the pan). Cook, turning once, until the pillows are golden brown on both sides, about 2 minutes total. Using a slotted spoon, transfer the pillows to the paper towel–lined baking sheet. Keep warm in the oven while you cook the remaining dough.

Put the cinnamon toast sugar in a small bowl and roll the pillows in the sugar to coat. Serve hot. Makes about 30 pillows.

Williams-Sonoma Kitchen

* Available at Williams-Sonoma stores.