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1
Oil a large bowl.
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2
Combine the flour, 1/4 cup sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook attachment.
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3
Turn mixer to speed 1 and stir the ingredients together.
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4
Add the eggs and continue to mix on speed 1, scraping bowl and dough hook as necessary, until dough forms, about 2 minutes.
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5
Increase speed to 2, then add the butter in 3 additions, making sure butter is completely emulsified before adding more and scraping the bowl and dough hook as necessary, about 10 minutes total.
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6
The dough should be smooth and stretchy.
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7
Place finished dough in the prepared bowl, cover with plastic wrap and refrigerate overnight.
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8
Line a baking sheet with parchment paper.
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9
Turn the dough out onto a well-floured surface and use a floured rolling pin to roll it to a 1/2-inch thickness.
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10
Using a round doughnut or cookie cutter, cut out 4-inch diameter rounds with 1-inch-diameter holes.
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11
Arrange the doughnuts on the prepared baking sheet, cover loosely with plastic wrap and let proof at room temperature until visibly puffy and airy, about 1 hour.
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12
Set a wire rack over a baking sheet and place the remaining 2 cups of sugar in a shallow bowl.
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13
In a heavy-bottom large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees.
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14
Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts and holes in the hot oil.
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15
Fry, flipping once, until light golden brown, about 1 minute per side.
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16
When done, transfer each to the wire rack and return oil to 350 degrees between batches.
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17
While still warm, roll doughnuts and holes in sugar and serve immediately.
