Directions

1. In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
   
2. In a separate bowl, whisk together the beer, cream, vanilla, and butter. Pour the wet ingredients into the bowl with the dry ingredients.
   
3. Stir until combined.
   
4. In a deep saucepan, heat the oil until the temperature reaches at least 350 degrees Fahrenheit. (At 375 degrees Fahrenheit, the doughnut balls seemed to cook too quickly, browning too dark on the outside before they are cooked thoroughly on the inside.)
   
5. Form loosely shaped balls of dough of approximately 1 inch in diameter.
   
6. Carefully place them in the hot oil, using spoons so you don’t get burned.
   
7. Fry the doughnut balls for approximately 2 to 3 minutes. (Cook one first as a test and make sure that the inside is getting cooked through and isn't still doughy.) Don't fry too many at once—no more than about four at a time.
   
8. Remove from the oil using a slotted spoon.
   
9. Place the cooked doughnut balls on paper towels.
   
10. On a plate, combine the granulated sugar and the cinnamon. Roll the cooked doughnut balls in the sugar mixture.