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1
Combine sugar, milk, butter and salt in 2-quart saucepan.
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2
Cook over medium heat until butter melts (3 to 4 minutes).
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3
Cool to warm (105F.
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4
to 115F.
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5
).
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6
Dissolve yeast in warm water in large bowl.
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7
Add cooled milk mixture, 4 cups flour and eggs.
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8
Beat at low speed, scraping bowl often, until moistened.
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9
Increase speed to medium; beat 3 minutes.
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10
Stir in enough remaining flour to form soft dough.
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11
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).
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12
Place into greased bowl; turn greased-side up.
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13
Cover; let rise in warm place until double in size (1 to 1 1/2 hours).
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14
(Dough is ready if indentation remains when touched.)
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15
Punch down dough; divide in half.
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16
Roll each half to 1/2-inch thickness on lightly floured surface.
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17
Cut out doughnuts with lightly floured 3-inch doughnut cutter.
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18
Place doughnuts on greased baking sheets.
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19
Cover; let rise until double in size (30 to 45 minutes).
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20
Heat 3 inches oil in deep fat fryer or Dutch oven to 375F.
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21
Place 3 doughnuts, at a time, into hot oil.
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22
Fry until golden brown (30 to 45 seconds per side).
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23
Drain well on paper towels.
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24
Stir together all glaze ingredients in small bowl.
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25
Dip warm doughnuts into glaze; place onto cooling rack to set.
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26
Serve warm.
