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1
Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally.
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2
Transfer to large bowl.
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3
Cool to 110F, about 15 minutes.
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4
Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
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5
Whisk yolks and next 4 ingredients into milk mixture.
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6
Stir in flour.
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7
Knead dough on floured surface 2 minutes.
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8
Lightly oil bowl.
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9
Add dough, turning to coat.
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10
Cover with plastic wrap, then towel.
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11
Let dough rise in warm draft-free area until doubled, about 1 hour.
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12
Punch down dough.
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13
Cover with plastic and towel; let rise 15 minutes.
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14
Divide dough in half.
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15
Divide each half into 10 equal pieces.
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16
Roll each piece between palm of hand and work surface to form smooth round ball.
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17
Place on baking sheet, spacing evenly.
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18
Cover with plastic wrap,then towel.
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19
Let rise in warm area until almost doubled, about 15 minutes.
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20
Pour enough oil into medium pan to reach depth of 3 inches.
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21
Heat to 325F.
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22
Working in batches, fry doughnuts until brown, about 4 minutes per side.
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23
Using slotted spoon, transfer to paper towels and drain.
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24
Sift powdered sugar over doughnuts.
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25
Serve with preserves.
