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1
Dissolve yeast in 1 cup of warm milk along with a tspn of sugar.
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2
Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
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3
Beat in 2 cups of the flour, sugar, butter, and salt.
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4
Add the remaining 1 1/4 cups flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.
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5
Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours.
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6
Punch down the dough and turn it onto a floured surface.
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7
Roll dough to about 1/2-inch thick and use a drinking glass to cut circles and a smaller round cutter or bottle cap to cut out the holes.
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8
Obviously, if you dont have a doughnut cutter yet!
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9
Cover doughnuts (and holes) and let rise until puffy looking, for about 30 minutes.
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10
Heat an inch or two of oil in a large heavy pot.
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11
Set a cooling rack over a baking sheet and put them near the pot.
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12
Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil.
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13
They should sizzle immediately as you add them to the oil.
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14
Lower the flame.
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15
Cook doughnuts until light brown on one side.
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16
Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown.
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17
Take them out and place on the cooling rack.
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18
Drizzle the glaze of your choice, or dip in chocolate sauce.
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19
Repeat with remaining doughnuts.
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20
Transfer the doughnuts to cooling rack and let cool/drain for a few minutes.
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21
Serve warm.
