2 cups all-purpose flour, plus 2 tablespoons or more for sprinkling, if needed
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter
2 large eggs, divided
1/2 cup half and half
jam for serving
½ cup sugar for dusting
oil for frying
Preparation Directions
Place 2 cups of flour, sugar, baking powder and salt into a large bowl and mix.
Cut the butter into small pieces and add 
to the dry ingredients. Use two table knives or a pastry cutter to cut the butter into the dry ingredients, until the butter pieces are smaller than ½ -inch and the mixture looks like sand.
Beat one of the eggs in a small bowl and add to the bowl. Add the milk and start mixing with a silicone spatula and then use your hands to gather the dough together. Knead the dry pieces into the dough.
If the dough is very sticky, add a little more flour and mix until you have a soft dough.
Cover a jelly roll pan with parchment paper.
Sprinkle some flour on parchment paper and place the dough on top. Sprinkle a little more flour on top of the dough. Roll out the dough until it is about ½-inch thick.
Use a doughnut cookie cutter to cut out circles and place the rings and and holes on the floured pan.
Place into the freezer for 10 minutes.
Heat 1 ½ inches of oil in a medium saucepan until the temperature is 365° to 375°F. Place 4 to 5 dough rings into the oil and fry for 2 ½ minutes, turning halfway through. Use a slotted spoon to place sconuts on a rack to cool slight and then dip both sides in the granulated sugar.
Serve with jam or any dipping sauce.
