Directions

1. Heat cream and butter in a small saucepan over medium-low heat until butter has melted and mixture reaches 115°.
2. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine yeast, 1/3 cup sugar, flour and salt. Add warm butter and cream; continue mixing on medium speed until wet ingredients are incorporated, 1-2 minutes. Add eggs, one at a time until dough is smooth and elastic, 2-3 minutes.
3. Turn dough onto a lightly floured surface. Gently knead until mixture forms a smooth ball; place in a lightly greased bowl. Cover; let rise until doubled, 40-45 minutes.
4. Transfer dough to lightly floured surface; dust the top with flour. Roll dough until 1/2-in. thick; cut into circles with a 2-1/2-in. cooking cutter. Cover; let rise until puffed, 15-20 minutes.
5. Meanwhile, in a Dutch oven or deep skillet, heat 1-in. of oil to 350°. Fry dough until golden brown, 1-2 minutes per side. Drain on wire racks. While still warm, toss in remaining 1 cup sugar. Serve warm.